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Chicken Rice Teriyaki Bowl

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This Chicken Rice Teriyaki Bowl features tender chicken coated in a rich homemade teriyaki sauce served over fluffy rice with crisp vegetables. It is a balanced, flavorful meal that is perfect for easy weeknight dinners or meal prep.

Ingredients

1.5 lbs boneless skinless chicken breasts, cubed

1/2 teaspoon salt

1/4 teaspoon black pepper

1 tablespoon olive oil

1/2 cup low sodium soy sauce

1/3 cup orange juice

3 tablespoons honey

1 tablespoon rice vinegar

1/2 teaspoon sesame oil

1 teaspoon ground ginger

2 teaspoons minced garlic

2 teaspoons cold water

2 teaspoons cornstarch

Cooked rice for serving

Steamed vegetables such as broccoli

Sesame seeds for garnish

Chopped green onions for garnish

Shredded carrots for garnish

Optional: chopped raw cashews

Instructions

  1. Heat olive oil in a large skillet over medium-high heat.
  2. Season the cubed chicken with salt and black pepper.
  3. Add the chicken to the skillet and cook until browned and fully cooked through with no pink remaining.
  4. While the chicken cooks, whisk together soy sauce, orange juice, honey, rice vinegar, sesame oil, ground ginger, and minced garlic in a medium bowl.
  5. In a small bowl, mix cold water and cornstarch until smooth, then whisk it into the sauce mixture.
  6. Once the chicken is cooked, pour the teriyaki sauce into the skillet and stir continuously as it simmers and thickens.
  7. Remove from heat once the sauce thickens and evenly coats the chicken.
  8. Serve the teriyaki chicken over cooked rice with steamed vegetables and garnish with sesame seeds, green onions, shredded carrots, and optional chopped cashews.

Notes

  • Boneless chicken thighs can be used instead of chicken breasts for a juicier result.
  • Store-bought teriyaki sauce can be substituted to save preparation time.
  • Serve over cauliflower rice for a lower carbohydrate option.
  • Add vegetables like snap peas, bell peppers, or zucchini for extra nutrition.
  • Add pineapple chunks for a sweet tropical flavor.
  • Omit cashews if a nut-free version is needed.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Reheat in the microwave in short intervals or warm in a skillet with a splash of water if the sauce thickens.
  • Chicken and sauce can be frozen for up to 2 months and thawed overnight before reheating.

Nutrition

Find it online: http://recipesbyjanet.com/chicken-rice-teriyaki-bowl/