Print

Easy 15-Minute Teriyaki Chicken Rice Bowl

teriyaki chicken rice bowl - featured image
Print Recipe

A quick and flavorful teriyaki chicken rice bowl that comes together in under 15 minutes, perfect for busy weeknights. This recipe balances simplicity with a sweet-savory teriyaki punch and fresh veggies.

Ingredients

Scale
  • 1 lb (450g) boneless, skinless chicken breasts or thighs, thinly sliced
  • 1 tbsp vegetable oil or canola oil
  • Salt and pepper, to taste
  • 1/3 cup (80ml) soy sauce
  • 2 tbsp honey or brown sugar
  • 2 tbsp rice vinegar
  • 1 tsp freshly grated ginger or 1/2 tsp ground ginger
  • 2 cloves garlic, minced
  • 1 tbsp cornstarch mixed with 2 tbsp water
  • 2 cups (360g) cooked jasmine or basmati rice
  • 1 cup steamed broccoli florets
  • 1/2 cup shredded carrots or thinly sliced cucumber
  • Sesame seeds, for garnish (optional)
  • Sliced green onions, for garnish

Instructions

  1. Cook the rice: Rinse 1 cup (180g) jasmine rice under cold water until clear. Add to rice cooker or pot with 1 1/2 cups (360ml) water and cook about 15 minutes. Warm leftover rice if using.
  2. Prepare the teriyaki sauce: Whisk together soy sauce, honey, rice vinegar, grated ginger, and minced garlic in a small bowl. Set aside cornstarch slurry separately.
  3. Slice the chicken thinly and season with salt and pepper.
  4. Heat oil in a non-stick skillet over medium-high heat. Add chicken slices in a single layer and cook 3-4 minutes per side until golden and cooked through.
  5. Pour teriyaki sauce over chicken in skillet. Stir and cook 1-2 minutes to warm. Add cornstarch slurry and stir constantly until sauce thickens and coats chicken.
  6. Steam broccoli florets until bright green and tender-crisp, about 4-5 minutes. Slice carrots or cucumber thinly.
  7. Assemble the bowl: Spoon cooked rice into bowls. Top with glazed chicken, steamed broccoli, and shredded carrots or cucumber. Garnish with sesame seeds and sliced green onions.

Notes

Do not overcrowd the pan when cooking chicken to ensure proper searing. Add cornstarch slurry last to thicken sauce without overcooking chicken. Use tamari for gluten-free option. Leftovers keep well for up to 3 days; reheat gently with a splash of water or soy sauce.

Nutrition

Keywords: teriyaki chicken, rice bowl, quick dinner, easy recipe, weeknight meal, homemade teriyaki, chicken recipe, healthy dinner

Find it online: https://ariaappetite.com/easy-15-minute-teriyaki-chicken-rice-bowl-recipe-for-quick-homemade-dinner/