Quick Teriyaki Chicken Rice Bowls Recipe
This quick and easy teriyaki chicken rice bowl recipe delivers a flavorful, satisfying meal in just 25 minutes. Perfect for busy weeknights, it combines tender chicken, a tangy-sweet sauce, fluffy rice, and fresh steamed broccoli for a comforting dish everyone will love.
Equipment
- 1 Large skillet
- 1 Small bowl
Ingredients
Main ingredients
- 1 pound boneless skinless chicken breast cut into bite-sized pieces
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup packed light brown sugar
- ¼ cup low-sodium soy sauce
- 2 tablespoons rice or apple cider vinegar
- ½ teaspoon ground ginger
- 2 cloves minced garlic
- 1 tablespoon cornstarch dissolved in 2 tablespoons water
- to taste cooked rice fluffy
- to taste steamed broccoli
Instructions
Instructions
- Cook your rice according to the package instructions.
- Season chicken pieces with salt and black pepper.
- Mix brown sugar, soy sauce, vinegar, ginger, and garlic in a small bowl until combined to make teriyaki sauce.
- Heat large skillet on medium-high and brown chicken pieces, cooking about 5 to 7 minutes until no longer pink inside.
- Dissolve cornstarch in 2 tablespoons of water.
- Pour teriyaki sauce over cooked chicken and bring to a simmer.
- Stir in cornstarch mixture and cook until sauce thickens and clings to chicken.
- Serve teriyaki chicken over hot cooked rice with steamed broccoli on the side.
- Enjoy your quick and flavorful teriyaki chicken rice bowl.
Notes
Use pre-cooked rice or leftovers to save time. Buy minced garlic for convenience. To keep broccoli crisp, steam separately. This recipe works well with chicken thighs too.