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Quick Chicken Teriyaki Rice Bowl

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A quick and easy chicken teriyaki rice bowl perfect for busy weeknights, combining juicy chicken, savory teriyaki sauce, fresh veggies, and rice for a satisfying meal.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts (about 1 pound / 450g), sliced into thin strips
  • ½ cup (120ml) store-bought teriyaki sauce or homemade teriyaki sauce (¼ cup soy sauce, 2 tbsp brown sugar, 1 tbsp rice vinegar, 1 tsp grated ginger, 2 minced garlic cloves)
  • 1 cup snap peas or shredded carrots (or substitute with bell peppers or broccoli florets)
  • 2 cups cooked white or brown rice (about 400g)
  • 1 tbsp vegetable or sesame oil (toasted sesame oil recommended)
  • Sesame seeds for garnish
  • Sliced green onions for garnish
  • Optional: red pepper flakes or sriracha for heat

Instructions

  1. Cook 2 cups of white or brown rice according to package instructions (about 15-20 minutes). Leftover rice can be used to save time.
  2. While the rice cooks, slice the chicken breasts into thin strips and prepare the vegetables (trim snap peas or shred carrots).
  3. If making homemade sauce, whisk together ¼ cup soy sauce, 2 tbsp brown sugar, 1 tbsp rice vinegar, 1 tsp grated ginger, and 2 minced garlic cloves in a small bowl.
  4. Heat 1 tbsp of sesame or vegetable oil in a large skillet over medium-high heat. Add chicken strips and cook for 4-5 minutes until browned and cooked through, stirring occasionally.
  5. Add snap peas or carrots and sauté for another 2-3 minutes until just tender but still crisp.
  6. Lower heat to medium and pour the teriyaki sauce over the chicken and veggies. Stir well to coat evenly and simmer for 2-3 minutes until sauce thickens and becomes glossy.
  7. Divide cooked rice between bowls, spoon teriyaki chicken and veggies on top, and sprinkle with sesame seeds and sliced green onions.
  8. Optional: Add a pinch of red pepper flakes or a drizzle of sriracha for heat.

Notes

If sauce isn’t thickening, mix a small amount of cornstarch with cold water and stir in, cooking for another minute. Avoid overcrowding the pan to ensure chicken sears properly. Use leftover rice for better texture. Adjust sauce saltiness to taste. For gluten-free, use tamari instead of soy sauce.

Nutrition

Keywords: chicken teriyaki, quick dinner, rice bowl, weeknight meal, easy recipe, teriyaki sauce, healthy dinner

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