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Teriyaki Chicken Rice Bowls

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These Teriyaki Chicken Rice Bowls feature tender, juicy chicken glazed in homemade teriyaki sauce, served over fluffy rice with fresh veggies — a quick and flavorful weeknight meal.

Ingredients

Scale
  • 1 lb (450g) boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1/4 cup soy sauce
  • 2 tbsp mirin
  • 2 tbsp sake (or rice vinegar)
  • 2 tbsp brown sugar
  • 1 tbsp honey
  • 1 clove garlic, minced
  • 1 tsp fresh ginger, grated
  • 1 tbsp vegetable oil
  • 4 cups cooked white or brown rice
  • 2 cups broccoli florets
  • 1 medium carrot, thinly sliced
  • 2 green onions, sliced
  • 1 tsp sesame seeds (optional)

Instructions

  1. In a bowl, whisk together soy sauce, mirin, sake (or vinegar), brown sugar, honey, garlic, and ginger to make the teriyaki sauce.
  2. Heat oil in a large skillet over medium-high heat. Add chicken pieces and cook until browned and cooked through, about 5–7 minutes.
  3. Pour half of the teriyaki sauce into the skillet with chicken. Cook, stirring, until sauce thickens and coats the chicken, about 2–3 minutes. Remove chicken and set aside.
  4. In the same skillet, add broccoli and carrots with a splash of water. Cover and steam until crisp-tender, about 3–4 minutes.
  5. Return chicken to the skillet, add remaining sauce, and toss everything together briefly.
  6. Divide rice among four bowls. Top each with teriyaki chicken and vegetables.
  7. Garnish with green onions and sesame seeds before serving.

Notes

  • You can use chicken breast instead of thighs for a leaner option.
  • Adjust sweetness by adding more or less sugar or honey.
  • Make extra sauce and store in the fridge for up to 1 week.
  • Swap rice for quinoa or cauliflower rice to lighten up the dish.

Nutrition

Keywords: teriyaki, chicken rice bowl, Japanese, weeknight dinner, meal prep

Find it online: https://zesticook.com/teriyaki-chicken-rice-bowls/