Description
This Chicken Teriyaki Bowl is a delicious and balanced meal featuring tender cubed chicken breast cooked in a homemade teriyaki sauce, served over fluffy rice with sautéed carrots and broccoli. A perfect quick and wholesome dinner option that combines savory and sweet flavors with a delightful blend of textures.
Ingredients
Units
Scale
Chicken and Vegetables
- 1 large chicken breast (about 8 oz), cubed
- 1/2 tbsp olive oil
- 1/2 tbsp olive oil
- 1/2 cup carrots, sliced
- 1 cup broccoli, chopped
- 1 tsp garlic powder
- 1/2 tsp salt
- 1 cup brown or white rice
- Toppings: sesame seeds, green onions chopped
Teriyaki Sauce
- 1/2 cup water
- 1/2 tsp sesame oil
- 2 tbsp brown sugar or coconut sugar
- 1/4 cup soy sauce or coconut aminos
- 1 tsp honey
- 1 garlic clove, minced
- 1/2 tsp ginger paste or fresh ginger minced
- 1 tbsp cornstarch + 2 tbsp water whisked together
Instructions
- Cook the Rice: Prepare the rice according to the package instructions until fluffy and set aside.
- Sauté the Vegetables: Heat 1/2 tbsp olive oil in a large skillet over medium heat. Add sliced carrots and chopped broccoli, seasoning with garlic powder and salt. Cook for about 5 minutes until vegetables are tender yet crisp. Remove from the pan and set aside.
- Cook the Chicken: Heat the remaining 1/2 tbsp olive oil in the same pan. Once hot, add the cubed chicken breast. Let cook undisturbed for 3 minutes to develop a golden brown bottom, then flip the pieces and cook another 3 minutes for even browning and thorough cooking.
- Prepare Teriyaki Sauce: While the chicken cooks, combine water, sesame oil, brown sugar, soy sauce, honey, minced garlic, and ginger in a bowl. Mix the cornstarch with water separately to create a slurry.
- Simmer Sauce with Chicken: Pour the prepared sauce mixture into the pan with the chicken. Stir in the cornstarch slurry and cook for an additional 2-3 minutes or until the sauce thickens and coats the chicken nicely. Optionally, spoon some of the sauce over the cooked vegetables.
- Assemble the Bowl: Serve the cooked rice in bowls topped with the sautéed vegetables and the glazed chicken. Garnish with sesame seeds and chopped green onions for added flavor and presentation.
Notes
- You can substitute brown rice with white rice or quinoa depending on your preference.
- For a gluten-free option, use tamari or coconut aminos instead of soy sauce.
- Adjust the sweetness of the teriyaki sauce by adding more or less brown sugar or honey.
- Add other vegetables such as bell peppers or snap peas for variety.
- For a spicier kick, add some red pepper flakes or sriracha sauce to the teriyaki sauce.
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal
- Sugar: 12 g
- Sodium: 800 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 80 mg
