Teriyaki Chicken Bowl
Succulent pieces of seared chicken breast, vibrant sautéed vegetables, and fluffy white rice come together in this flavorful teriyaki chicken bowl, all brought to life by a glossy homemade sauce. It’s a nourishing and satisfying meal that’s ready in just half an hour—ideal for busy weeknights.
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Servings: 4
Ingredients
For the Bowl
- 3 cups of a medley of uncooked vegetables such as sliced bell peppers, button mushrooms, broccoli florets, julienned carrots, and trimmed snow peas
- 1 lb of boneless skin-free chicken breast
- 4 cups of cooked plain white rice
- 1 tablespoon of neutral cooking oil split for use
- Fine salt and ground black pepper according to preference
- 2 teaspoons of toasted sesame seeds for garnish
For the Teriyaki Sauce
- 1/4 cup reduced-sodium soy sauce
- 3 tablespoons of packed light brown sugar
- 1/2 cup cold water
- 1 tablespoon of golden honey
- 2 teaspoons of finely chopped garlic
- 1 tablespoon of cornstarch
- 1 teaspoon of roasted sesame oil
- 1 1/2 teaspoons of freshly grated ginger root
- 2 tablespoons of cold water for dissolving cornstarch
Instructions
Preparing the Bowl
- Preheat a skillet or grill to medium-high heat. Add 2 teaspoons of oil to the cooking surface.
- Lightly season the chicken breasts with salt and black pepper on both sides.
- Place the seasoned chicken into the hot skillet or onto the grill. Cook for approximately 4 to 5 minutes per side, or until the meat is thoroughly cooked and the juices run clear. Remove from heat and tent with foil to retain warmth.
- Add the remaining teaspoon of oil to the pan or apply it to the grill grates. Add the assorted vegetables and cook, stirring occasionally, for about 4 to 5 minutes, or until the vegetables are tender-crisp. Season lightly with salt and pepper if desired.
Making the Sauce
- In a small saucepan set over medium heat, combine soy sauce, water, brown sugar, minced garlic, grated ginger, honey, and sesame oil. Stir well and bring the mixture to a gentle simmer.
- In a separate small bowl, dissolve the cornstarch in 2 tablespoons of cold water, whisking until smooth.
- Gradually add the cornstarch mixture to the simmering sauce, stirring continuously. Allow the sauce to cook for about 1 minute, or until it thickens to a glossy consistency.
Final Assembly
- Chop the cooked chicken into bite-sized chunks. Drizzle the warm teriyaki sauce over the chicken pieces and mix until evenly coated.
- Distribute the steamed rice evenly among four serving bowls. Top each with portions of the glazed chicken and sautéed vegetables. Finish with a sprinkle of sesame seeds before serving.
Notes
Any variety of cooked chicken can be used for this recipe. While grilling imparts a pleasant charred flavor, the chicken may also be baked or pan-seared. For a convenient shortcut, pre-cooked rotisserie or leftover chicken works equally well.
The individual elements—chicken, vegetables, sauce, and rice—can be made ahead of time and stored separately. When ready to serve, simply reheat and assemble for a quick and hearty meal.