Description
Savor a quick and tasty Chicken Teriyaki Bowl with tender chicken, colorful veggies, and fluffy jasmine rice, all drizzled with a homemade teriyaki sauce. Ideal for busy weeknights!
Ingredients
Scale
- 1 pound boneless, skinless chicken thighs or breasts
- 1 cup uncooked jasmine rice
- 2 cups water or chicken broth
- 1 tablespoon vegetable oil
- 1 cup broccoli florets
- 1 red bell pepper, sliced
- 1 carrot, julienned
- 2 green onions, chopped
- 1 tablespoon sesame seeds
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 2 tablespoons rice vinegar
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
Instructions
- Rinse the jasmine rice under cold water until the water runs clear to remove excess starch.
- In a medium saucepan, combine the rinsed rice and 2 cups of water or chicken broth. Bring to a boil over medium-high heat.
- Once boiling, reduce heat to low, cover, and let simmer for about 15 minutes or until the rice is tender and liquid is absorbed.
- Remove from heat and let sit, covered, for an additional 5 minutes. Fluff with a fork and set aside.
- In a small bowl, whisk together soy sauce, brown sugar, rice vinegar, minced garlic, and minced ginger until sugar is dissolved.
- In another small bowl, mix cornstarch and water to create a slurry.
- In a small saucepan over medium heat, pour in the soy sauce mixture and bring to a gentle simmer.
- Add the cornstarch slurry while continuously stirring. Cook for about 2-3 minutes until the sauce thickens. Remove from heat and set aside.
- Pat the chicken dry with paper towels and cut into bite-sized pieces.
- In a large skillet or wok, heat vegetable oil over medium-high heat. Add chicken pieces in a single layer, cooking in batches if necessary.
- Cook for about 5-7 minutes, stirring occasionally, until golden brown and cooked through (internal temperature should reach 165°F/75°C).
- Pour the teriyaki sauce over the chicken, stir to coat, and let simmer for an additional 2-3 minutes.
- In the same skillet, add more oil if needed and toss in broccoli, red bell pepper, and carrot.
- Stir-fry over medium-high heat for about 4-5 minutes until tender-crisp.
- Add the cooked vegetables to the skillet with the chicken and teriyaki sauce, stirring to combine.
- Place a generous scoop of jasmine rice at the bottom of each bowl.
- Spoon the teriyaki chicken and vegetable mixture over the rice.
- Garnish with chopped green onions and sesame seeds before serving.
Notes
- Feel free to customize the vegetables based on your preference or seasonal availability.
- For a spicier kick, add some red pepper flakes to the teriyaki sauce.
- Prep Time: 15 minutes
- Cook Time: 25 minutes