Teriyaki Chicken Rice Bowl for One
Treat yourself to a quick and satisfying Teriyaki Chicken Rice Bowl for One—a perfect balance of savory, sweet, and tangy flavors! Succulent bite-sized chicken breast is seared to perfection and coated in a homemade teriyaki glaze made from soy sauce, mirin, honey, garlic, and ginger. Paired with crisp-tender broccoli and carrots, all served atop a warm bed of fluffy white rice, this single-serving recipe is your go-to for a comforting, wholesome meal. Ready in just 30 minutes, this dish is ideal for busy weeknights or a solo lunch treat. Garnish with sesame seeds and green onion for an added touch of freshness and crunch. Easy to make and bursting with flavor, this recipe hits all the right notes for anyone craving a Japanese-inspired rice bowl at home!
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Recipe Information
Ingredients
- 1 small (about 150g) boneless skinless chicken breast
- 2 tablespoons soy sauce
- 1 tablespoon mirin
- 1 tablespoon honey
- 1 clove, finely minced garlic
- 0.5 teaspoon, grated ginger
- 1 teaspoon cornstarch
- 2 teaspoons (for cornstarch slurry) water
- 1 cup (warm) cooked white rice
- 0.5 cup broccoli florets
- 0.25 cup, thinly sliced carrot
- 1 teaspoon sesame oil
- 0.5 teaspoon (optional, for garnish) sesame seeds
- 1 stalk, thinly sliced (optional, for garnish) green onion
Instructions
Dice the chicken breast into small bite-sized pieces and set aside.
In a small bowl, prepare the teriyaki sauce by mixing soy sauce, mirin, honey, garlic, and ginger together. Set aside.
In another small bowl, mix cornstarch with water to create a slurry. Set aside.
Heat a non-stick skillet over medium heat and add sesame oil.
Once the skillet is hot, add the chicken pieces and cook for 4-5 minutes or until fully cooked and lightly browned. Remove the chicken from the skillet and set aside.
In the same skillet, add the broccoli florets and sliced carrot. Sauté for 3-4 minutes until the vegetables are tender but still crisp.
Return the chicken to the skillet with the vegetables. Pour in the teriyaki sauce and lightly stir to coat.
Add the cornstarch slurry to the skillet, stirring well to thicken the sauce. This should take about 1-2 minutes.
To assemble the rice bowl, place the warm cooked rice in a bowl. Top with the teriyaki chicken and vegetables.
Garnish with sesame seeds and green onion, if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
730 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.3 g | 26% | |
| Saturated Fat | 3.6 g | 18% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 114 mg | 38% | |
| Sodium | 1691 mg | 74% | |
| Total Carbohydrate | 82.7 g | 30% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 27.7 g | ||
| Protein | 51.5 g | 103% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 99 mg | 8% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 687 mg | 15% | |
*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.
