Teriyaki Chicken Rice Bowl
There is something so comforting about a Teriyaki Chicken Rice Bowl, especially when the chicken is glossy, savory-sweet, and tucked over warm rice with crisp vegetables. It is the kind of meal that feels simple enough for a weeknight, but satisfying enough to make you want seconds.
Ingredients
- 1 lb chicken thighs or chicken breast cut into bite-size pieces
- 2 cups white rice or brown rice cooked
- 1 /4 cup soy sauce
- 2 tbsp honey or brown sugar
- 2 cloves garlic minced
- 1 tsp fresh ginger grated
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tbsp cornstarch mixed with water, for thickening
- 2 cups broccoli florets
- 1 cup carrots thinly sliced
- 1 cup cucumber sliced
- 2 tbsp green onions for garnish
- 1 tbsp sesame seeds for garnish
Instructions
- Start by cooking your rice according to the package directions so it is ready when the chicken is done. Fluffy rice gives the bowl a cozy base and helps soak up the sauce.
- In a small bowl, whisk together the soy sauce, honey, garlic, ginger, rice vinegar, and sesame oil. Stir until the honey dissolves and everything smells fragrant.
- Heat a skillet over medium-high heat and add a little oil. Cook the chicken pieces until golden on the outside and fully cooked through, stirring occasionally so they brown evenly.
- Pour the sauce into the skillet with the chicken, then add the cornstarch slurry. Let it simmer for a few minutes until the sauce turns glossy and lightly thickened.
- Cook the broccoli and carrots until just tender, but still bright and crisp. You want the vegetables to add freshness and texture to the bowl.
- Spoon rice into bowls, top with the teriyaki chicken, and arrange the vegetables around the side. Finish with green onions and sesame seeds for a simple, polished look.
Notes
Cut the chicken into even pieces so it cooks at the same pace. Keep an eye on the sauce as it thickens, since it can go from thin to very thick quickly. If it gets too thick, splash in a little water to loosen it.
For the best texture, do not overcook the vegetables. A little crunch makes the bowl more interesting and helps balance the rich sauce.