Teriyaki Chicken Bowls
This Teriyaki Chicken Bowl is packed with teriyaki chicken, fresh veggies, and rice. It's a family favorite ready in under 30 minutes!
Servings: 4
Calories: 403kcal
Ingredients
- 1 cup rice
- 1¾ cup water
- 1 medium green pepper cut into 1-inch pieces
- 1 medium red pepper cut into 1-inch pieces
- 3 teaspoons cooking oil divided
- 1½ pounds boneless skinless chicken breast cut into 1-inch cubes
- 3 cups broccoli florets
- 1 teaspoon sesame seeds
- 1 Tablespoon chopped green onion
Teriyaki Sauce
- ⅓ cup low sodium soy sauce
- 1 teaspoon sesame oil
- 1 Tablespoon rice vinegar
- 1 teaspoon ginger finely grated
- 2 cloves garlic finely grated
- ¼ cup brown sugar
- 1 teaspoon cornstarch
Instructions
- Bring 1¾ cups of water to a boil in a small saucepan, then stir in the rice. Cover and bring to a low boil, then reduce the heat to low to maintain a low simmer. Cook for around 20 minutes until the water has been absorbed and the rice is softened. Then turn off the heat and set aside.
- While the rice is cooking, heat a large skillet over medium-high heat. Add 2 teaspoons of oil and the chopped bell peppers. Cook for around 2 minutes until just softened, then remove to a plate.
- In the same pan, add another teaspoon of oil and reduce the heat to medium heat. Season the chicken with ground black pepper, then add to the pan and cook for 5-6 minutes, flipping occasionally, until golden brown and cooked through. Cook the chicken in batches if necessary to avoid overcrowding the pan.
- While the chicken cooks, prepare the teriyaki sauce by whisking together the sauce ingredients in a small bowl.
- Rinse the broccoli, then place it in a microwave-safe container with a tablespoon of water. Cover it loosely with a lid or plastic wrap and cook in the microwave for 4 minutes. If you prefer softer broccoli, cook for another 30-60 seconds.
- When the chicken is just cooked through, stir the sauce again, then add it to the pan. Cook for 1-2 minutes, stirring frequently, until the sauce has thickened. Garnish with sesame seeds and chopped green onion.
- Assemble the bowl by adding a bed of rice, then top it with the vegetables and chicken. Garnish with additional sesame seeds and chopped green onions, and serve immediately.
Notes
Use an instant-read digital thermometer to ensure your chicken is cooked to an internal temperature of 165°F.
To Adjust the Sauce
- To Thicken - Stir together 1 Tablespoon of cold water and 1 teaspoon of cornstarch in a small cup, then stir into the sauce and simmer for 1-2 minutes until thickened.
- To Thin - Stir 1 Tablespoon of water into the sauce until combined. Add more water if needed to reach your desired consistency. If only using 1-2 Tbsp, Mirin is also a good choice to thin the sauce and add more flavor.
Nutrition
Calories: 403kcal | Carbohydrates: 34g | Protein: 42g | Fat: 10g | Fiber: 3g | Sugar: 18g