Chicken Teriyaki Bowls
Quick and easy 15-minute chicken teriyaki bowls, perfect for a busy weeknight dinner, customizability for picky eaters, and healthy meal prep.
Ingredients
For the Chicken
- 1 lb boneless, skinless chicken thighs or breasts Thighs are juicier.
- 2 tablespoons vegetable oil
- Salt and pepper to taste
For the Magic Teriyaki Sauce
- 1/3 cup soy sauce
- 1/4 cup brown sugar or honey Optional sweetener.
- 2 tablespoons rice vinegar White vinegar works too.
- 1 tablespoon cornstarch
- 2 cloves garlic, minced Or 1 tsp garlic powder.
- 1 teaspoon fresh ginger, grated Or 1/2 tsp ground ginger.
- 1/4 cup water
For the Bowls
- 2 cups cooked rice Leftover rice is perfect.
- 1 cup steamed broccoli
- 1 carrot, julienned or shredded
- 1/2 cucumber, sliced
- 2 stalks green onions, chopped
- 1 tablespoon sesame seeds Optional.
- Optional toppings: avocado slices, edamame, or other veggies
Instructions
Prepare the Sauce
- In a small bowl, whisk together the soy sauce, brown sugar, rice vinegar, and cornstarch until smooth. Stir in garlic, ginger, and water.
- Make a double batch of this sauce and keep it in your fridge for later use.
Cook the Chicken
- Cut your chicken into bite-sized pieces, about 1-inch chunks. Season with salt and pepper.
- Heat vegetable oil in a large skillet or wok over medium-high heat. Add chicken pieces and cook until golden and crispy, about 3-4 minutes per side.
- Cook chicken in batches if necessary to avoid overcrowding the pan.
Add the Sauce
- Once chicken is cooked through, pour the teriyaki sauce into the pan, stirring together. Let it simmer for about 2-3 minutes until sauce thickens.
Assemble the Bowls
- Start with a generous scoop of warm rice in each bowl.
- Add the teriyaki chicken on top.
- Sprinkle with green onions and sesame seeds, drizzle leftover sauce over everything.
Notes
Store leftovers in the fridge for up to 4 days. The chicken may become more flavorful over time. Reheat in the microwave or skillet.