Chicken Teriyaki Rice Bowl Recipe
This chicken teriyaki rice bowl beats takeout every time, and it's ready in about the same time it takes for delivery to show up. I load it with snow peas, broccoli, and carrots, then top the whole bowl with scallions and sesame seeds. And if you have teriyaki sauce made, this comes together even faster.
Servings: 4
Calories: 612kcal
Ingredients
Teriyaki Sauce:
- 1/2 cup low sodium soy sauce (use gluten free soy sauce or tamari if needed)
- 4 garlic cloves
- 1/2 tsp grated fresh ginger
- 1/3 cup honey
- 1 tbsp rice vinegar
- 1/2 cup chicken broth
- 1 1/2 tbsp cornstarch
Chicken Teriyaki
- 1 cup uncooked jasmine rice
- 2 tbsp peanut oil
- 1.25 lbs boneless, skinless chicken thigh meat
- 1 tbsp cornstarch
- salt
- 3 garlic cloves minced
- 1 tsp grated fresh ginger
- 5 oz snow peas
- 1 bunch of broccoli
- 1 medium carrot
- 1/4 cup chopped scallions
Topping:
- 1/2 tbsp sesame seeds optional
- 1 tbsp minced scallions optional
Instructions
- Set rice to cook according to the package instructions.
- *TIP: too keep rice fluffy, do not stir while it’s cooking. Stirring rice releases starches and makes rice sticky.
- Chop and slice vegetables so it's ready when starting to cook.
- Whisk all ingredients for the sauce and set aside.
- Slice chicken meat into small pieces and combine it in a bowl with some salt and cornstarch. Make sure that cornstarch is spread evenly throughout.
- Preheat a large cooking pan over medium heat and add oil. Saute chicken until almost done, take chicken (and juices) out of the pan, and set it aside.
- Add a little bit more peanut oil to the pan if needed. Add minced garlic and grated ginger and saute just until it's fragrant.
- Add remaining vegetables to the pan, stir, and saute until starts to soften.
- When vegetables start to soften, add chicken back in, and add the sauce. (Make sure to quickly whisk the sauce mixture before adding it because cornstarch settles to the bottom.)
- Cook everything, while stirring slowly, until sauce thickens and vegetables are as soft as you like it.
- Add cooked rice to the chicken and vegetables pan and carefully mix everything together until evenly combined. Top off with some sesame seeds and scallions of you wish and serve.
- NOTE: if using pre-cooked teriyaki sauce, you don't need to wait until it's thickened. Simply cook everything together for a couple of minutes and then add rice.
Notes
- Rice tip: don't stir rice while it cooks, since this releases starch and makes it sticky.
- Gluten-free: use gluten-free soy sauce or tamari in place of regular soy sauce.
Nutrition
Calories: 612kcal | Carbohydrates: 83g | Protein: 40g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 135mg | Sodium: 1922mg | Potassium: 1138mg | Fiber: 6g | Sugar: 29g | Vitamin A: 3991IU | Vitamin C: 163mg | Calcium: 148mg | Iron: 5mg