Description
These easy Teriyaki Chicken Rice Bowls are a flavorful and quick weeknight dinner featuring tender sautéed chicken breast tossed in a homemade garlicky ginger teriyaki sauce, served over steamed rice with your choice of fresh veggies.
Ingredients
Units
Scale
Chicken & Vegetables
- 1 Tablespoon avocado oil
- 1 pound boneless skinless chicken breast, diced
- 1 yellow onion, diced
- 1 bell pepper, diced
Teriyaki Sauce
- 1/3 cup water
- 1/4 cup soy sauce
- 3 Tablespoons brown sugar
- 2 Tablespoons rice wine vinegar
- 1 Tablespoon honey
- 2 teaspoons toasted sesame seed oil
- 5 cloves garlic, pressed
- 1 teaspoon ginger paste or grated ginger
- 1 Tablespoon cornstarch
- 1 teaspoon onion powder
- 1/2 teaspoon red pepper flakes
To Serve
- Steamed rice
- Steamed or sautéed veggies of your choice
Instructions
- Heat the oil and sauté chicken: In a large skillet, heat the avocado oil over medium-high heat. Add the diced chicken and cook for 6-8 minutes, stirring occasionally, until the chicken is golden brown and cooked through.
- Add vegetables: Add diced yellow onion and bell pepper to the skillet. Continue to sauté for 2-3 minutes until the vegetables soften to your preferred texture.
- Prepare the teriyaki sauce: While the vegetables are cooking, in a bowl whisk together water, soy sauce, brown sugar, rice wine vinegar, honey, toasted sesame seed oil, pressed garlic, ginger paste, cornstarch, onion powder, and red pepper flakes until smooth and fully combined.
- Cook the sauce with chicken and veggies: Reduce the heat to medium-low, pour the prepared sauce into the skillet. Stir well, scraping any browned bits off the bottom. Cook stirring occasionally until the sauce bubbles and thickens, coating the chicken and vegetables evenly.
- Remove from heat and assemble bowls: Once the sauce has thickened, remove the skillet from heat. Serve the teriyaki chicken mixture over steamed rice and add your favorite steamed or fresh veggies for a complete bowl.
Notes
- This recipe can be prepared in about 30 minutes, making it perfect for busy weeknights.
- The homemade sauce is rich in flavor with a balance of sweet, savory, and spicy notes from garlic, ginger, soy sauce, and red pepper flakes.
- Feel free to customize the veggies according to what you have on hand, such as broccoli, snap peas, or carrots.
- For a gluten-free option, use tamari or a gluten-free soy sauce in place of regular soy sauce.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stovetop or microwave.
Nutrition
- Serving Size: 1 serving
- Calories: 273 kcal
- Sugar: 16 g
- Sodium: 953 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.01 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 27 g
- Cholesterol: 73 mg
