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A quick and flavorful homemade teriyaki chicken rice bowl featuring tender chicken cubes in a homemade teriyaki sauce served over rice with steamed vegetables, ready in under 30 minutes.

Ingredients

Scale
  • 1 lb boneless skinless chicken breasts or chicken thighs, cut into bite-sized cubes
  • 2 tablespoons extra virgin olive oil
  • 1/4 cup low sodium soy sauce
  • 1/4 cup water
  • 2 tablespoons brown sugar (light or dark)
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil (optional)
  • 2 cloves garlic, minced
  • 1/2 teaspoon ground ginger
  • 1 tablespoon honey
  • 1 tablespoon cornstarch
  • 2 cups cooked rice (white rice, brown rice, or quinoa)
  • 1 cup steamed vegetables (e.g., broccoli and carrots)
  • Black pepper, to taste
  • Optional garnishes: crushed red pepper flakes, sesame seeds, sliced bell peppers, snap peas

Instructions

  1. Cook rice according to package directions.
  2. Steam or cook vegetables until tender-crisp (e.g., broccoli, carrots).
  3. Cut boneless skinless chicken into even bite-sized cubes.
  4. Season chicken with black pepper.
  5. Heat olive oil in a large skillet over medium-high heat until hot.
  6. Add cubed chicken to the skillet and cook, stirring often, until golden and cooked through with no pink inside; drain any excess liquid.
  7. While the chicken cooks, whisk together soy sauce, water, honey, brown sugar, rice vinegar, sesame oil (if using), ground ginger, minced garlic, and cornstarch to make the teriyaki sauce.
  8. Pour the teriyaki sauce into the skillet and cook, stirring, until the sauce thickens and coats the chicken.
  9. Assemble bowls by dividing rice and vegetables, topping with the teriyaki chicken, and serving immediately.

Notes

Sesame oil is optional but adds a nice nutty flavor. If omitted, sprinkle sesame seeds on top for flavor and texture., Cut chicken into even pieces for uniform cooking., Ensure oil is hot before adding chicken for a good sear., Avoid overcooking chicken to keep it juicy., Salt is unnecessary as soy sauce provides sufficient saltiness., Variations include adding crushed red pepper flakes for heat or sautéing bell peppers with chicken for extra flavor and color., Use noodles instead of rice for a different twist., Store leftovers separately in airtight containers and consume within 3-4 days., For reheating, warm components separately to maintain texture., Frozen vegetables can be used if cooked properly before assembly.

Nutrition

Find it online: https://theproteincook.com/the-best-teriyaki-chicken-rice-bowl/