Quick Teriyaki Chicken Rice Bowls Recipe
Quick teriyaki chicken rice bowls are made with tender chicken coated in a homemade sweet and savory sauce.Served over rice with steamed broccoli for a complete meal.Ready in just 30 minutes and perfect for busy weeknights.
Ingredients
- 1 lb boneless skinless chicken breast cut into bite-size pieces
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Sauce
- ¼ cup packed light brown sugar
- ¼ cup low-sodium soy sauce
- 2 tablespoons rice vinegar or apple cider vinegar
- ½ teaspoon ground ginger
- 2 cloves garlic minced
- 1 tablespoon cornstarch
Additional
- Cooked rice
- Steamed broccoli
Instructions
- Cook the rice according to the package instructions and set aside.
- Steam the broccoli until tender-crisp and keep warm.
- Season the chicken pieces with salt and black pepper.
- Place a large non-stick skillet over medium-high heat.
- Add the seasoned chicken and cook for 6–8 minutes, stirring occasionally, until fully cooked and lightly golden.
- In a small bowl, whisk together the brown sugar, soy sauce, vinegar, ginger, garlic, and cornstarch until smooth and free of lumps.
- Pour the sauce mixture over the cooked chicken.
- Stir constantly as the sauce heats and thickens into a glossy teriyaki glaze.
- Continue cooking for 1–2 minutes until the chicken is evenly coated.
- Remove from heat.
- Assemble the Quick Teriyaki Chicken Rice Bowls Recipe by dividing rice among serving bowls, topping with steamed broccoli and glazed chicken.
- Serve immediately while warm.
Notes
- Brown rice can be substituted for white rice for extra fiber.
- Cauliflower rice works well as a lower-carb option.
- Adjust the sweetness by reducing or increasing the brown sugar slightly.
- Serve with cucumber salad, stir-fried vegetables, or a side of edamame.
- This recipe is excellent for weekly meal prep lunches.