Name: Easy Teriyaki Chicken Bowls
Prep time: 10 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 1/3 cup soy sauce; 1/4 cup brown sugar; 1 tablespoon honey; 2 teaspoons minced garlic; 1 teaspoon grated ginger; 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry); 1 lb boneless, skinless chicken breasts or thighs, diced; 2 tablespoons vegetable oil; 2 cups cooked white or brown rice; 2 cups steamed vegetables (e.g., broccoli, carrots, snap peas); Sesame seeds and sliced green onions (optional, for garnish)

This Easy Teriyaki Chicken Bowl is a delicious and family-friendly dinner that combines tender chicken, fresh veggies, and fluffy rice with a rich homemade teriyaki sauce. It’s a one-bowl meal that’s perfect for busy weeknights, offering a balance of sweet, savory, and tangy flavors. Ready in under 30 minutes, this versatile recipe allows for customization with your favorite vegetables or protein alternatives. Serve it warm for a satisfying and wholesome meal that everyone will love. Packed with nutrients and bursting with flavor, these bowls are sure to become a go-to dish for quick and comforting dinners.

Recipe Tips and Tricks:

Use chicken thighs for juicier meat or chicken breasts for a leaner option.
Swap rice for quinoa or cauliflower rice for a lower-carb version.
Add sesame seeds and green onions for garnish.
Prep ingredients ahead to save time on busy days.

Yield: 4 servings

Easy Teriyaki Chicken Bowls

Quick and flavorful teriyaki chicken bowls with rice and veggies, perfect for busy weeknight family dinners.

Prep Time 10 minutes

Cook Time 15 minutes

Additional Time 5 minutes

Total Time 30 minutes

Ingredients

For the Teriyaki Sauce:

1/3 cup soy sauce
1/4 cup brown sugar
1 tablespoon honey
2 teaspoons minced garlic
1 teaspoon grated ginger
1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)

For the Chicken Bowls:

1 lb boneless, skinless chicken breasts or thighs, diced
2 tablespoons vegetable oil
2 cups cooked white or brown rice
2 cups steamed vegetables (e.g., broccoli, carrots, snap peas)
Sesame seeds and sliced green onions (optional, for garnish)

Instructions

Prepare the Teriyaki Sauce: In a small saucepan, combine soy sauce, brown sugar, honey, garlic, and ginger. Bring to a simmer over medium heat. Add the cornstarch slurry and stir until thickened. Remove from heat.
Cook the Chicken: Heat oil in a large skillet over medium heat. Add the diced chicken and cook until fully cooked and golden, about 8-10 minutes.
Combine: Pour the teriyaki sauce over the cooked chicken and stir to coat evenly. Let it simmer for 2-3 minutes.
Assemble the Bowls: Divide cooked rice into bowls. Top with teriyaki chicken and steamed vegetables. Garnish with sesame seeds and green onions if desired.
Serve and Enjoy: Serve immediately while warm for the best taste.

Notes

The sauce can be made ahead and stored in the fridge for up to a week.
Adjust sweetness or saltiness of the sauce to taste.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 570Total Fat 20gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 15gCholesterol 138mgSodium 1324mgCarbohydrates 49gFiber 5gSugar 17gProtein 49g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.