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Easy Teriyaki Chicken & Veggie Bowls - A Weeknight Favorite

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

Ingredients
  

  • For the chicken and veggies: 1.5 pounds boneless, skinless chicken thighs (or breasts), cut into bite-size pieces
  • 2 tablespoons neutral oil (avocado, canola, or light olive oil), divided
  • 1 red bell pepper, sliced
  • 1 cup broccoli florets
  • 1 medium carrot, thinly sliced
  • 1 small zucchini, halved lengthwise and sliced
  • 2 cloves garlic, minced
  • 1 teaspoon grated fresh ginger (optional but recommended)
  • Salt and black pepper to taste
  • For the teriyaki sauce: 1/3 cup low-sodium soy sauce (or tamari for gluten-free)
  • 1/3 cup water
  • 3 tablespoons honey or brown sugar
  • 1 tablespoon rice vinegar (or apple cider vinegar)
  • 1 teaspoon toasted sesame oil
  • 1 tablespoon cornstarch
  • 1 tablespoon cold water (for the cornstarch slurry)
  • Pinch red pepper flakes (optional)
  • For serving: 3 cups cooked rice (white, brown, or jasmine) or quinoa
  • Sliced green onions
  • Sesame seeds
  • Lime wedges (optional)

Method
 

  1. Cook your base: Prepare rice or quinoa according to package directions. Fluff and keep warm.
  2. Whisk the sauce: In a bowl, mix soy sauce, 1/3 cup water, honey, rice vinegar, sesame oil, and red pepper flakes. In a separate small cup, stir cornstarch with 1 tablespoon cold water until smooth. Set both aside.
  3. Season the chicken: Pat chicken dry and season with a light pinch of salt and black pepper. Don’t over-salt—soy sauce adds plenty.
  4. Sear the chicken: Heat 1 tablespoon oil in a large skillet over medium-high. Add chicken in an even layer. Cook 5–7 minutes, stirring occasionally, until browned and cooked through. Transfer to a plate.
  5. Sauté the veggies: Add remaining 1 tablespoon oil to the skillet. Toss in bell pepper, broccoli, carrot, and zucchini. Cook 4–5 minutes until crisp-tender. Add garlic and ginger; cook 30 seconds until fragrant.
  6. Combine and sauce: Return chicken to the skillet. Pour in the soy mixture and bring to a gentle simmer. Stir in the cornstarch slurry and cook 1–2 minutes, stirring, until the sauce thickens and coats everything.
  7. Taste and adjust: Add a splash of water if too thick or a touch more honey if you prefer sweeter. Balance with a squeeze of lime if you like brightness.
  8. Assemble bowls: Divide rice among bowls. Top with the teriyaki chicken and veggies. Garnish with green onions and sesame seeds. Serve hot.