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Teriyaki Chicken Bowl: An Easy Recipe for a Quick Weeknight Meal

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings
Calories 550
This flavorful teriyaki chicken bowl is perfect for a quick and satisfying weeknight dinner, combining tender chicken, fresh vegetables, and a savory sauce.

Ingredients

Protein

  • 1.5 lbs boneless, skinless chicken thighs (cut into 1-inch pieces)
  • 1 tablespoon Cornstarch
  • 1 tablespoon Avocado Oil
  • 0.5 cup Low-Sodium Soy Sauce
  • 0.25 cup Mirin
  • 2 tablespoons Brown Sugar (packed)
  • 1 tablespoon Fresh Ginger (minced)
  • 2 cloves Fresh Garlic (minced)
  • 1 teaspoon Cornstarch (mixed with 2 teaspoons cold water)
  • 4 cups Cooked Rice (e.g., Jasmine or short-grain)
  • 2 cups Broccoli Florets (steamed or blanched)
  • 1 cup Shredded Carrots
  • 1 cup Edamame (shelled and steamed)

Garnish

  • to taste Toasted sesame seeds and sliced green onions (for garnish)

Instructions 

  • Cook rice according to package instructions. Steam or blanch broccoli and edamame until tender.
  • Combine soy sauce, mirin, brown sugar, ginger, and garlic in a saucepan; simmer until sugar dissolves. Add cornstarch slurry and cook until thickened.
  • Toss chicken with cornstarch, then cook in heated oil until browned and cooked through.
  • Add sauce to chicken, simmer briefly until glossy.
  • Assemble bowls with rice, chicken, vegetables, and garnish with sesame seeds and green onions.

Notes

For extra flavor, marinate chicken in some sauce before cooking.
Calories: 550kcal
Cost: $15
Course: Main Course
Cuisine: Japanese
Keyword: Chicken, Quick, Teriyaki