Save Tender chicken glazed in a sweet-savory teriyaki sauce, served over fluffy rice with crisp vegetables for a quick and delicious meal.
This dish is a go-to for busy weeknights when I want something tasty but fast. It brings everyone to the table eagerly.
Ingredients
- Chicken: 500 g (1.1 lbs) boneless skinless chicken breasts or thighs cut into bite sized pieces
- Teriyaki Sauce: 60 ml (1/4 cup) low sodium soy sauce 60 ml (1/4 cup) water 2 tbsp honey or brown sugar 1 tbsp rice vinegar 2 cloves garlic minced 2 tsp fresh ginger grated 2 tsp cornstarch 2 tsp water (for slurry)
- Bowl Components: 250 g (1 1/4 cups) uncooked jasmine or sushi rice 150 g (1 cup) carrot julienned or thinly sliced 150 g (1 cup) broccoli florets 1 tbsp vegetable oil
- Garnishes: 2 tbsp toasted sesame seeds 2 spring onions thinly sliced
Instructions
- Cook Rice:
- Cook the rice according to package instructions.
- Mix Sauce:
- While rice cooks whisk together soy sauce 60 ml water honey rice vinegar garlic and ginger in a small bowl.
- Cook Chicken:
- Heat oil in a large skillet over medium high heat Add chicken pieces and cook for 4 5 minutes stirring until golden and cooked through.
- Cook Vegetables:
- Add carrots and broccoli to the skillet and stir fry for 2 3 minutes until just tender.
- Add Sauce:
- Pour the teriyaki sauce over the chicken and vegetables Stir well and let simmer for 1 minute.
- Thicken Sauce:
- In a small bowl mix cornstarch with 2 tsp water to create a slurry Add to the skillet cooking 1 2 minutes until the sauce thickens and coats the chicken and veggies.
- Serve:
- Fluff the cooked rice and divide among bowls Top each with chicken teriyaki and vegetables.
- Garnish:
- Garnish with sesame seeds and spring onions Serve immediately.
Save My family loves gathering around this meal especially on hectic days it always brings smiles and full bellies.
Required Tools
Large skillet or wok Rice cooker or saucepan Cutting board and knife Small bowls for mixing
Allergen Information
Contains soy (soy sauce) May contain gluten (check soy sauce) Sesame (garnish) Double check ingredient labels if you have allergies
Nutritional Information
Calories 430 Total Fat 7 g Carbohydrates 62 g Protein 29 g per serving
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This quick teriyaki bowl is perfect for a nutritious weeknight dinner and can be customized with your favorite veggies.
Recipe FAQ
- → What cut of chicken works best?
Boneless, skinless chicken breasts or thighs provide tender, juicy pieces ideal for quick cooking and absorbing the teriyaki glaze.
- → Can I use a different type of rice?
Jasmine or sushi rice is recommended for its fluffiness and texture, but other white rice varieties can be used based on preference.
- → How do I thicken the teriyaki sauce?
A cornstarch slurry made with cornstarch and water is added to the sauce, allowing it to thicken and coat the chicken and vegetables nicely.
- → What vegetables pair well with this dish?
Carrots and broccoli provide color and crunch, but bell peppers or snap peas can be added for extra texture and flavor.
- → Is there a gluten-free option?
Using tamari or a certified gluten-free soy sauce ensures the dish remains gluten-free without compromising flavor.