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Easy Teriyaki Chicken Rice Bowls - Weeknight Flavor With Minimal Fuss

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • For the rice: 2 cups uncooked jasmine or short-grain white rice (or 1 1/2 cups brown rice)
  • 2 1/2 cups water for white rice (3 cups for brown rice)
  • Pinch of salt
  • For the chicken and veggies: 1 1/2 pounds boneless, skinless chicken thighs (or breasts), cut into 1-inch pieces
  • 1 tablespoon neutral oil (canola, avocado, or light olive oil)
  • 2 cups broccoli florets
  • 1 cup thinly sliced carrots
  • 1 red bell pepper, sliced
  • 2 cloves garlic, minced
  • 1 teaspoon grated fresh ginger (optional but recommended)
  • Pinch of salt and black pepper
  • For the teriyaki sauce: 1/3 cup low-sodium soy sauce (or tamari for gluten-free)
  • 1/3 cup water
  • 3 tablespoons brown sugar or honey
  • 1 tablespoon rice vinegar (or apple cider vinegar)
  • 1 tablespoon mirin (optional, for extra depth)
  • 1 teaspoon toasted sesame oil
  • 1 tablespoon cornstarch mixed with 1 tablespoon cold water (slurry)
  • For serving: Sliced green onions
  • Toasted sesame seeds
  • Chili flakes or sriracha (optional)

Method
 

  1. Cook the rice. Rinse the rice under cold water until the water runs mostly clear. Add rice, water, and a pinch of salt to a pot or rice cooker. Cook according to package directions. Fluff and keep covered.
  2. Prep the sauce. In a small bowl, whisk soy sauce, water, brown sugar, rice vinegar, mirin (if using), and sesame oil. In another small cup, mix cornstarch with cold water to make a slurry. Set both aside.
  3. Season the chicken. Pat the chicken dry. Sprinkle lightly with salt and pepper. Dry chicken browns better and keeps the sauce from thinning out.
  4. Sauté the veggies. Heat half the oil in a large skillet over medium-high heat. Add broccoli, carrots, and bell pepper. Cook 3–4 minutes until crisp-tender. Remove to a plate.
  5. Cook the chicken. Add remaining oil to the same skillet. Add chicken in an even layer. Let it sear for 2 minutes before stirring. Cook 5–7 minutes total, until browned and cooked through. Add garlic and ginger in the last minute, stirring until fragrant.
  6. Add the sauce. Pour the teriyaki sauce base into the skillet. Bring to a gentle simmer. Stir in the cornstarch slurry and cook 1–2 minutes until the sauce thickens and turns glossy.
  7. Combine. Return the veggies to the pan and toss to coat everything evenly in sauce. If the sauce is too thick, add a splash of water. If it’s thin, simmer another minute.
  8. Assemble bowls. Spoon rice into bowls, top with teriyaki chicken and veggies, and garnish with green onions, sesame seeds, and a little heat if you like.