Teriyaki Chicken Rice Bowls
Teriyaki Chicken Rice Bowls are a fresh, vibrant, and wholesome take on a classic dish, featuring juicy chicken, a homemade umami-rich sauce, and a variety of vegetables served over fluffy rice.
Ingredients
- 1.5 lbs chicken thighs or breasts (bite-sized)
- 3-4 cups cooked Jasmine or Brown Rice
- 1/2 cup low-sodium soy sauce (or Tamari)
- 1/4 cup honey or Maple Syrup
- 1 tablespoon rice vinegar
- 1 tablespoon fresh ginger (grated)
- 3 cloves fresh garlic (minced)
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 cups broccoli florets
- 1 cup sliced carrots
- Sesame seeds and sliced green onions (for topping)
Instructions
- Cook rice according to package instructions.
- Whisk together soy sauce, honey, rice vinegar, ginger, and garlic in a bowl.
- Heat a skillet over medium-high heat with oil and add chicken in a single layer.
- Sear chicken for 2-3 minutes until golden, then flip and cook until mostly cooked through.
- Add broccoli and carrots, tossing for 3-4 minutes until tender-crisp.
- Pour sauce over chicken and vegetables, then mix cornstarch with water and stir into skillet.
- Simmer until sauce thickens, then serve over rice and garnish with sesame seeds and green onions.
Notes
Store leftovers in an airtight container for up to four days. Reheat with a splash of water to maintain moisture.