Teriyaki Chicken Bowl
These teriyaki chicken bowls feature tender chicken coated in a homemade sweet-and-savory teriyaki sauce, served over rice with crisp vegetables for balance. They’re easy to make, perfect for weeknight dinners, and ideal for meal prep lunches that hold up well and reheat beautifully.
Servings: 2
Ingredients
Sauce Ingredients:
- 3 tbsp cornstarch
- 1 cup cold water
- ½ cup brown sugar
- ½ cup soy sauce
- 2 tsp honey
- ½ tsp sesame oil
- ½ tsp ground ginger
- ½ tsp garlic powder
Bowl Ingredients:
- 1 lb chicken breast cubed
- 1 ½ tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
- 3 cups cooked rice
- 1 cup broccoli florets steamed
- ½ cup baby cucumber sliced
- ½ cup shredded carrot
- 2 green onions sliced
- 1 tbsp sesame seeds
Instructions
- In a saucepan over medium heat, combine ¾ cup water, brown sugar, soy sauce, honey, sesame oil, ginger, and garlic powder. Stir and bring to a gentle simmer.
- In a small bowl, whisk together the cornstarch and remaining ¼ cup cold water until smooth.
- Slowly whisk the cornstarch mixture into the sauce, stirring constantly. Let it simmer for 2–3 minutes, until thickened, then remove from heat and set aside.
- Heat a large skillet over medium-high heat and add the oil. Season the cubed chicken with salt and pepper.
- Cook the chicken for 3–4 minutes per side, until fully cooked and lightly browned.
- Pour the teriyaki sauce over the chicken and toss to coat, cooking for another 1–2 minutes until everything is heated through.
- Assemble the bowls with a base of rice, then top with the teriyaki chicken, broccoli, carrots, and cucumber.
- Finish with green onions and sesame seeds before serving.