Teriyaki Chicken Steamed Rice Bowls (Print Version)

Glazed chicken, crisp veggies, and warm rice come together quickly for a flavorful, satisfying meal.

# Components:

→ Teriyaki Chicken

01 - 1 1/2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
02 - 2 tablespoons vegetable oil
03 - 2 cloves garlic, minced
04 - 1 tablespoon fresh ginger, grated
05 - Salt and black pepper, to taste

→ Teriyaki Sauce

06 - 1/3 cup soy sauce or tamari (for gluten-free option)
07 - 3 tablespoons honey
08 - 2 tablespoons rice vinegar
09 - 1 tablespoon cornstarch
10 - 2 tablespoons water
11 - 1 teaspoon sesame oil

→ Bowl Base and Vegetables

12 - 2 cups cooked white or brown rice
13 - 2 cups broccoli florets
14 - 1 red bell pepper, sliced
15 - 1 carrot, julienned
16 - 2 green onions, sliced
17 - 1 tablespoon sesame seeds

# Directions:

01 - In a small mixing bowl, whisk together soy sauce, honey, rice vinegar, cornstarch, water, and sesame oil until smooth. Set aside.
02 - Season chicken pieces with salt and black pepper. Heat vegetable oil in a large skillet over medium-high heat. Sauté chicken for 6 to 8 minutes until golden brown and fully cooked. Add minced garlic and grated ginger; cook, stirring, for 30 seconds until aromatic.
03 - While the chicken is cooking, place broccoli florets in a microwave-safe bowl with 2 tablespoons water. Cover and microwave for 2 to 3 minutes until bright green and tender-crisp. Drain any excess water and set aside.
04 - Pour the prepared teriyaki sauce over chicken in the skillet. Cook, stirring constantly, for 2 to 3 minutes until the sauce thickens and coats the chicken evenly.
05 - Heat the cooked rice in the microwave for 1 to 2 minutes, or warm gently in a saucepan with a splash of water, until heated through.
06 - Divide warmed rice among four serving bowls. Top each with glazed chicken, steamed broccoli, sliced red bell pepper, and julienned carrot. Garnish with sliced green onions and sesame seeds.

# Expert Advice:

01 -
  • Quick to make with just 25 minutes start to finish
  • Relies on household staples and flexible vegetables
  • Naturally adaptable for gluten-free eaters
  • No marinating needed so you can satisfy cravings on a whim
02 -
  • High in lean protein with plenty of vegetables for balance
  • Can be made gluten-free by swapping to tamari and checking all condiments
  • Sauce can be prepped in advance to make weeknights even easier
03 -
  • Always brown the chicken unstirred for the first two minutes to get a golden crisp finish I learned not to skip this step
  • Whisk your sauce ingredients until totally lump free or you will end up with uneven thickening
  • Add vegetables just before serving to keep them brightly colored and crisp rather than soggy

Return