Chicken Teriyaki Bowl

Written By Jessica Harper
 

Why You’ll Love This Recipe

1. Speedy Preparation: With just 30 minutes from start to finish, this meal is perfect for those hectic weeknights when you want something nutritious without spending hours in the kitchen.

2. Healthy Ingredients: Packed with lean protein from the chicken and loaded with fresh vegetables, this bowl is a great way to ensure your family is eating healthy.

3. Versatile and Customizable: You can easily swap out the vegetables or add in other proteins, such as tofu or shrimp, to suit your family’s preferences.

4. Budget-Friendly: Using simple ingredients, this meal is both delicious and economical, helping you save money while feeding your family well.

So, the next time you're pressed for time but still want to serve a homemade dinner, remember this Chicken Teriyaki Bowl recipe. It’s sure to become a new family favorite in your busy weeknight rotation!

 

INGREDIENTS LIST

  • 2 chicken breast, cut into 1-inch pieces

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon fresh ground pepper, or to taste

  • 3 tablespoons cornstarch

  • 3 tablespoons olive oil, divided

  • 1/2 medium onion, chopped

  • 2 cups broccoli florettes

  • 1/2 bell pepper, diced

  • 1 cup uncooked rice

The sauce

  • 1/4 cup honey

  • 1 teaspoon fresh ginger, grated

  • 3 cloves garlic, minced

  • 2 tablespoons low sodium soy sauce

  • 1 teaspoon rice vinegar

  • 1/2 cup low sodium chicken broth

  • 1/2 teaspoon toasted sesame oil

  • 1 tablespoon cornstarch

 

DIRECTIONS

1. Cook rice according to package directions.

2. Add the sauce ingredients–honey, ginger, garlic, soy sauce, rice vinegar, chicken broth, sesame oil, and cornstarch–to a medium bowl and whisk together.

3. Cut the chicken breasts into 1-inch pieces and add to a medium mixing bowl. Sprinkle with the garlic powder and some ground pepper. Stir well to combine. Add the cornstarch and stir until the diced chicken is completely coated on all sides.

4. Heat 2 tablespoon oil in a large skillet over medium-high heat.

5. Add the chicken pieces to the skillet in one layer–do not crowd the skillet, it is best to work in batches. Cook the chicken pieces for 4 minutes undisturbed and then stir and cook another 3-4 minutes. The chicken should be golden brown and cooked through. Transfer chicken to a shallow plate.

6. Add the onions. Cook for 1 minute, stirring regularly.

7. Add the broccoli, and bell peppers, and cook for 3 minutes, stirring regularly. 

8. Add the brown chicken bites back to the skillet and stir in the Teriyaki sauce. Allow the sauce to thicken slightly, stirring constantly. Remove from heat.

9. Divide rice into bowls and top with the chicken, veggies, and sauce. Sprinkle red pepper flakes on top if you like. 

Enjoy!

Jessica Harper
Next

Sheet Pan Breakfast Bake