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Delicious Teriyaki Chicken Rice Bowl for Busy Nights

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings
Calories 550
A quick and flavorful meal perfect for busy evenings, combining tender chicken, savory teriyaki sauce, and fresh vegetables over rice.

Ingredients

Protein

  • 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
  • 1 tablespoon vegetable oil
  • Salt and black pepper Salt and black pepper, to taste

Carbohydrates

  • 2 cups cooked white or brown rice
  • 1 cup steamed broccoli
  • 1/2 cup shredded carrots

Garnish

  • 1/4 cup sliced green onions
  • 1 tablespoon sesame seeds (optional) (for garnish)

Sauce

  • 1/3 cup low-sodium soy sauce
  • 2 tablespoons honey
  • 2 tablespoons brown sugar
  • 2 tablespoons rice vinegar
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • 1 teaspoon sesame oil
  • 2 cloves garlic, minced
  • 1 teaspoon freshly grated ginger

Instructions 

  • In a small saucepan, whisk together soy sauce, honey, brown sugar, rice vinegar, sesame oil, garlic, and ginger. Bring to a simmer.
  • Whisk cornstarch and water in a small bowl, then stir into the sauce. Cook until thickened, about 2-3 minutes. Remove from heat.
  • Heat oil in a skillet over medium-high heat. Season chicken with salt and pepper, then cook for 5-7 minutes until browned and cooked through.
  • Add the sauce to the chicken in the skillet, toss to coat, and simmer for 1-2 minutes.
  • Divide rice into bowls, top with chicken, broccoli, carrots, green onions, and sesame seeds. Serve warm.

Notes

For extra flavor, marinate the chicken in some of the sauce before cooking.
Calories: 550kcal
Cost: $15
Course: Main Course
Cuisine: Asian
Keyword: Chicken, rice, Teriyaki