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Chicken Teriyaki Bowl with Stir-Fried Veggies and Brown Rice Recipe

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4.1 from 20 reviews

This Chicken Teriyaki Bowl combines tender chicken breast cooked in a homemade teriyaki sauce with stir-fried vegetables and a bed of fluffy brown rice, making it a wholesome and flavorful meal perfect for quick weeknight dinners. Topped with sesame seeds and fresh green onions, it’s a nutritious alternative to takeout that’s easy to prepare and delicious.

  • Total Time: 25 minutes
  • Yield: 2 servings

Ingredients

Chicken and Vegetables

  • 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

Teriyaki Sauce

  • 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

  1. Cook Rice: Cook the rice according to the package directions, ensuring it becomes tender and fluffy. Set aside once done.
  2. Stir-fry Vegetables: Heat 1/2 tbsp olive oil in a large pan over medium heat. Add the sliced carrots and chopped broccoli. Season with garlic powder and salt. Cook for about 5 minutes until the vegetables are tender but still crisp. Remove the vegetables from the pan and set aside.
  3. Cook Chicken: Add the remaining 1/2 tbsp olive oil to the pan and heat. Place the cubed chicken breast pieces into the pan, cooking for 3 minutes on one side without stirring to allow browning.
  4. Flip Chicken: Once browned on the bottom, flip all the chicken pieces over and cook for another 3 minutes until the other side is browned and the chicken is cooked through.
  5. Prepare Teriyaki Sauce: While the chicken cooks, combine water, sesame oil, brown sugar, soy sauce, honey, minced garlic, and ginger paste in a bowl. Mix the cornstarch with 2 tbsp water separately until smooth.
  6. Thicken Sauce: Pour the sauce mixture into the pan with the chicken and stir in the cornstarch slurry. Cook for a couple of minutes until the sauce thickens and coats the chicken well.
  7. Assemble the Bowl: Place the cooked rice in a bowl, top with the stir-fried vegetables, then the chicken teriyaki with the thickened sauce. Garnish with sesame seeds and chopped green onions. Serve immediately.

Notes

  • You can add the stir-fried vegetables directly into the pan after adding the teriyaki sauce to coat them with sauce for enhanced flavor.
  • Use brown rice for a healthier, higher-fiber option, or white rice for a softer texture.
  • Adjust the sweetness of the teriyaki sauce by varying the amount of brown sugar or honey according to your taste.
  • For a gluten-free version, use tamari or coconut aminos instead of regular soy sauce.
  • Ensure the chicken is cooked thoroughly, reaching an internal temperature of 165°F (74°C) for safety.
  • Author: Julia
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Asian

Find it online: https://omgmakethis.com/chicken-teriyaki-bowl-with-stir-fried-veggies-and-brown-rice-recipe/