Chicken Teriyaki Bowl
bowls / mains / dairy free / quick meals
Chicken teriyaki with stir fry veggies over brown rice that is even better than takeout!
Chicken teriyaki has always been one of my go-to Chinese Takeout orders over the years. It’s such a classic and always hits the spot. I crave it so often I’ve started to make it at home, and when I tell you it’s so easy, I really mean it!
I like to use carrots and broccoli in my chicken teriyaki bowl, but I have also used bell peppers, onions, and snap peas in it before and it’s always so good. Literally everything goes well with this teriyaki sauce! If you didn’t want to use chicken, you could also use shrimp instead and it would still be amazing.
Here are the Ingredients for this Chicken Teriyaki Bowl:
Vegetables - Broccoli, Carrots, Green Onion
Seasonings - Salt, Garlic, Ginger, Garlic Powder
Meat - Chicken Breast
Pantry - Olive Oil, Sesame Seeds, Soy Sauce, Brown Sugar, Honey, Cornstarch, Sesame Oil, Brown Rice
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Chicken Teriyaki Bowl
Ingredients
- 1 large chicken breast (about 8 oz), cubed
- 1/2 tbsp olive oil + 1/2 tbsp olive oil
- 1/2 cup carrots, sliced
- 1 cup broccoli, chopped
- 1 tsp garlic powder
- 1/2 tsp salt
- 1 cup brown or white rice
- Toppings: sesame seeds, green onions chopped
- 1/2 cup water
- 1/2 tsp sesame oil
- 2 tbsp brown sugar or coconut sugar
- 1/4 cup soy sauce or coconut aminos
- 1 tsp honey
- 1 garlic clove, minced
- 1/2 tsp ginger paste or fresh ginger minced
- 1 tbsp cornstarch + 2 tbsp water whisked together
Instructions
- Cook rice according to package directions.
- Heat 1/2 tbsp olive oil in a large pan on medium heat. Add in the carrots and broccoli. Season with the garlic powder and salt. Cook for 5 minutes until vegetables are tender and cooked through. Remove from the pan.
- Heat the other 1/2 tbsp of olive oil in the pan again.
- When hot, add in the chicken breast. Cook for 3 minutes on one side without moving them around too much.
- Once they are browned on the bottom, flip them all over. Cook for another 3 minutes until the other side is browned.
- While the chicken is cooking, mix together all the ingredients for the teriyaki sauce. Before adding in the cornstarch, make sure to mix it first with the water.
- Pour the sauce into the pan with the chicken. Cook for another couple minutes until sauce thickens. It will be very saucy so you can spoon some sauce over the veggies as well.
- Assemble the bowl with the rice, then veggies, then the chicken teriyaki. Top with sesame seeds and green onions and serve!
Notes
You can add the veggies directly into the sauce after you add the sauce into the pan with the chicken.
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