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High Protein Teriyaki Chicken Rice Bowls - Simple, Satisfying, and Meal-Prep Friendly

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • For the chicken: 1.5 pounds boneless, skinless chicken breast (or thighs), cut into bite-size pieces
  • 1 tablespoon neutral oil (avocado, canola, or light olive oil)
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • For the teriyaki sauce: 1/3 cup low-sodium soy sauce (or tamari for gluten-free)
  • 1/4 cup water
  • 2 tablespoons honey or maple syrup
  • 1 tablespoon rice vinegar
  • 1 teaspoon toasted sesame oil
  • 2 cloves garlic, minced
  • 1 teaspoon fresh grated ginger (or 1/4 teaspoon ground)
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)
  • For the bowls: 3 cups cooked rice (jasmine, basmati, or brown)
  • 2 cups steamed or sautéed vegetables (broccoli, carrots, bell peppers, snap peas)
  • 2 green onions, thinly sliced
  • 1 tablespoon toasted sesame seeds (optional)
  • Optional add-ons: cucumber ribbons, edamame, shredded cabbage, chili flakes, lime wedges

Method
 

  1. Cook the rice: Prepare your rice according to package directions. Keep warm. For added flavor, stir in a pinch of salt while it steams.
  2. Prep the sauce: In a bowl, whisk soy sauce, water, honey, rice vinegar, sesame oil, garlic, and ginger. In a separate small cup, mix the cornstarch with cold water to make a smooth slurry. Set both aside.
  3. Season the chicken: Pat the chicken dry with paper towels. Toss with salt and pepper so it browns nicely and doesn’t steam in the pan.
  4. Sear the chicken: Heat the oil in a large skillet over medium-high heat. Add chicken in a single layer and cook 5–7 minutes, stirring once or twice, until golden and cooked through. Work in batches if needed. Remove chicken to a plate.
  5. Thicken the sauce: Reduce heat to medium. Pour the teriyaki mixture into the skillet and bring to a gentle simmer. Whisk in the cornstarch slurry and simmer 1–2 minutes until glossy and thick enough to coat a spoon.
  6. Coat the chicken: Return the cooked chicken and any juices to the skillet. Toss to coat in the sauce and heat through for 1 minute. Taste and adjust—add a splash of water if too thick, or a touch of honey if you want sweeter.
  7. Cook the veggies: While the sauce thickens, steam or sauté your vegetables until crisp-tender. Season with a pinch of salt. Keep them vibrant for texture and color.
  8. Assemble the bowls: Add a scoop of rice to each bowl. Top with teriyaki chicken, vegetables, and a spoonful of extra sauce from the pan.
  9. Finish with toppings: Sprinkle with green onions and sesame seeds. Add optional toppings like edamame, cucumber, or chili flakes for heat.
  10. Serve: Enjoy hot, with lime wedges on the side if you like a bright finish.