Description
A flavorful and simple Chicken Teriyaki Bowl featuring tender pan-seared chicken breast, sautéed vegetables, and a homemade teriyaki sauce served over fluffy rice. Perfect for a healthy and satisfying weeknight meal.
Ingredients
Units
Scale
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
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 mixed with 2 tbsp water (whisked together)
Toppings
- Sesame seeds
- Green onions, chopped
Instructions
- Cook Rice: Prepare the rice following package instructions until fluffy and set aside to keep warm.
- Sauté Vegetables: Heat 1/2 tbsp olive oil in a large pan over medium heat. Add the sliced carrots and chopped broccoli, then season with garlic powder and salt. Cook for 5 minutes, stirring occasionally, until vegetables are tender but still crisp. Remove the vegetables from the pan and set aside.
- Cook Chicken: Add the remaining 1/2 tbsp olive oil to the same pan and heat it until hot. Add the cubed chicken breast pieces to the pan. Cook undisturbed for 3 minutes to brown one side, then flip and cook the other side for another 3 minutes until chicken is browned and cooked through.
- Prepare Teriyaki Sauce: While the chicken cooks, combine water, sesame oil, brown sugar, soy sauce, honey, minced garlic, and ginger paste in a bowl. Separately, mix cornstarch with water until dissolved. Add this slurry to the sauce mixture and stir well.
- Add Sauce & Simmer: Pour the prepared teriyaki sauce into the pan with the chicken. Cook for 2-3 minutes, stirring occasionally, until the sauce thickens and coats the chicken evenly. Spoon some sauce over the cooked vegetables for extra flavor.
- Assemble the Bowl: In serving bowls, layer the cooked rice, followed by the sautéed vegetables, then top with the teriyaki chicken. Garnish with sesame seeds and chopped green onions. Serve immediately while warm.
Notes
- You can substitute chicken breast with thigh for a juicier texture.
- For a low-sodium option, use low-sodium soy sauce or coconut aminos.
- Add steamed snap peas or bell peppers for more vegetable variety.
- Adjust sweetness in the sauce by modifying the amount of brown sugar or honey.
- Serve with cauliflower rice for a low-carb variation.
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 450 kcal
- Sugar: 10 g
- Sodium: 700 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 70 mg
