Chicken Teriyaki Rice Bowl
An easy recipe for chicken teriyaki rice bowls with a homemade teriyaki sauce.
Servings: 4 servings
Calories: 680kcal
Ingredients
- 1 ½ cups dry white rice cooked according to package directions
- 4 tablespoon olive oil divided use
- 1 lb boneless skinless chicken breasts or tenders cut into small bite sized pieces
- 1 head broccoli cut into small pieces
- 1 red bell pepper stem and seeds removed, diced
Teriyaki Sauce
- ½ cup soy sauce
- ½ cup water
- ⅓ cup brown sugar
- 2 tablespoon rice vinegar
- 2 teaspoon minced ginger
- 2 cloves garlic minced
- 1 teaspoon sesame oil
- 2 tablespoon cornstarch
- white sesame seeds and chopped green onion for topping
Instructions
- Cook the rice according to package directions.
- Meanwhile, heat 2 tablespoon of olive oil in 2 skillets.
- In one skillet, add the chicken. In the other skillet, add the broccoli and bell pepper.
- Cook the chicken and veggies until the chicken is browned and cooked through and the vegetables are softened, about 7-10 minutes.
- Meanwhile, make the teriyaki sauce.
- In a small bowl, whisk together the soy sauce, water, brown sugar, rice vinegar, sesame oil, garlic, and ginger. In a separate small bowl, whisk together 2 tablespoon of water with the cornstarch and then add it to the rest of the sauce. This ensures there are no clumps of cornstarch.
- Add ½ cup of the sauce to the chicken and the rest to the vegetables, cooking another 1-2 minutes until the sauce has thickened.
- Add rice, chicken, and vegetables to bowls and then top with sesame seeds and diced green onions.
- Enjoy!
Nutrition
Calories: 680kcal | Carbohydrates: 91g | Protein: 37g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 1814mg | Potassium: 1135mg | Fiber: 6g | Sugar: 22g | Vitamin A: 1913IU | Vitamin C: 175mg | Calcium: 124mg | Iron: 3mg