Teriyaki Chicken Rice Bowls

Course: Main Course

Cuisine: Asian

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings: people

Calories: 392kcal

Author: Platings and Pairings

Dive into these Teriyaki Chicken Rice Bowls - a hearty, healthy meal packed with fluffy rice, lean chicken breast, rich sweet-savory teriyaki sauce, and your choice of fresh veggies. Perfect for lunch or dinner.

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Ingredients

2 pounds chicken breasts skinless and boneless, or thighs, cut into ¾-inch pieces
1 teaspoon kosher salt
2 Tablespoons vegetable oil

Teriyaki Sauce

2 teaspoons cornstarch
¼ cup water
½ cup dark brown sugar
½ cup soy sauce low-sodium or tamari
1 Tablespoon rice wine vinegar
½ teaspoon toasted sesame oil
2 cloves garlic finely chopped or grated
1 teaspoon ginger peeled and and grated or minced

Serving Ideas

Rice steamed
Edamame cooked and shelled
Broccoli steamed
Green Onions sliced
Carrots sliced
Cucumbers sliced
Sesame Seeds

Instructions

Season the 2 pounds chicken breasts with 1 teaspoon kosher salt. Heat the 2 Tablespoons vegetable oil in a large skillet over medium-high heat. Once hot, add the chicken and cook, until browned on all sides, about 5-6 minutes.
Meanwhile, in a medium bowl, combine the 2 teaspoons cornstarch with ¼ cup water. Whisk in the ½ cup dark brown sugar, ½ cup soy sauce, 1 Tablespoon rice wine vinegar, ½ teaspoon toasted sesame oil, 2 cloves garlic, and 1 teaspoon ginger.
Once the chicken is done, add the sauce to the pan and bring the sauce to a simmer over medium-high heat. Reduce the heat to medium and cook until the chicken is cooked through and the sauce has thickened, about 5 minutes.
Divide rice between bowls and top with the chicken and sauce from the pan. Enjoy with your favorite vegetables.

Notes

Storing

You can make these rice bowls 3-5 days ahead of time. I like to cook the chicken, teriyaki sauce, and the rice, then package them up together in a microwave safe container. When ready to heat, simply pop it into the microwave, and assemble with your favorite veggies and add-ins.

Tips and Tricks

Cook the rice and prepare the veggies ahead so that these teriyaki chicken rice bowls can be assembled as soon as the chicken and sauce is ready.
You’ll know the chicken breasts are cooked perfectly when a meat thermometer measures the internal temperature at 165ºF.
To help prevent the home-cooked rice from becoming sticky, rinse the grains under cold water until the water runs clear. This removes the excess surface starch and results in fluffier rice.
If the sauce is too thick, stir in a little water or broth until you reach your desired consistency.

Variations

Cut of chicken: use boneless skinless chicken thighs instead of chicken breasts. The flavor will be richer due to the higher fat content.
Change the veggies: Layer the bowls with sliced bell peppers, snap peas, or thinly sliced radishes. Roasted veggies, like sweet potatoes or cauliflower, would be tasty, too.
Instead of rice: Build your teriyaki chicken rice bowls with quinoa, farro, couscous, or even cauliflower rice for a low-carb option. Or, try this Garlic Rice.
Instead of teriyaki sauce: Try a zesty lemon-tahini sauce, sriracha mayo, tzatziki, or any of these 15 Healthy and Flavorful Sauces for Buddha Bowls or these 15 Easy Sauces for Rice Bowls.

Nutrition