Teriyaki Chicken Bowl
Savor the perfect balance of sweet and savory with this Teriyaki Chicken Bowl—an easy, wholesome dinner that's as satisfying as it is delicious. Tender, bite-sized pieces of boneless, skinless chicken thighs are cooked to golden perfection before being coated in a silky, homemade teriyaki sauce crafted with soy sauce, brown sugar, honey, and aromatic garlic and ginger. Served over a warm bed of fluffy rice, this bowl is topped with fresh, steamed broccoli and carrots for a burst of color and nutrients. A sprinkle of green onions and sesame seeds adds the perfect finishing touch, making each bite irresistible. Ready in just 40 minutes and designed to serve four, this recipe is a weeknight hero that's bursting with flavor and nutrition. Perfectly portioned and easy to customize, this teriyaki chicken rice bowl is guaranteed to become a family favorite!
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken thighs
- 0.5 cup soy sauce
- 0.25 cup brown sugar
- 2 tablespoons honey
- 2 tablespoons rice vinegar
- 2 cloves minced garlic
- 1 teaspoon grated ginger
- 1 tablespoon cornstarch
- 2 tablespoons water
- 3 cups cooked rice
- 2 cups broccoli florets
- 1 medium carrot, sliced
- 2 tablespoons green onions, sliced
- 1 tablespoon sesame seeds
Instructions
Cut the boneless, skinless chicken thighs into bite-sized pieces and set aside.
In a bowl, mix together soy sauce, brown sugar, honey, rice vinegar, minced garlic, and grated ginger to make the teriyaki sauce.
In a small bowl, combine cornstarch and water to make a slurry, ensuring no lumps remain.
Heat a large skillet over medium-high heat and add the chicken pieces. Cook until the chicken is browned on all sides, about 5-7 minutes.
Once the chicken is browned, pour the teriyaki sauce over the chicken. Bring the mixture to a simmer.
Add the cornstarch slurry to the skillet, stirring well to incorporate it into the sauce. Continue to simmer until the sauce thickens slightly, about 3-4 minutes.
In a separate pot, bring water to a boil and steam broccoli florets and sliced carrots until tender, approximately 5 minutes.
To assemble the bowls, place a serving of cooked rice at the bottom of each bowl. Top with teriyaki chicken, steamed vegetables, and then sprinkle with green onions and sesame seeds.
Serve immediately and enjoy your homemade teriyaki chicken bowl.
Nutrition Facts
Calories |
2207 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.0 g | 73% | |
| Saturated Fat | 14.8 g | 74% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 567 mg | 189% | |
| Sodium | 5238 mg | 228% | |
| Total Carbohydrate | 266.8 g | 97% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 75.4 g | ||
| Protein | 154.3 g | 309% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 307 mg | 24% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 2052 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
