Print
Two teriyaki chicken and rice bowls on a beige striped tea towel with dark wood chopsticks and a small bowl of teriyaki sauce and bowl of sliced green onion on the side.

Teriyaki Chicken and Rice Bowls

Author: Stephanie Kay

Loaded with 31 grams of protein and 5 grams of fiber, these teriyaki chicken and rice bowls are perfect for a healthy weeknight dinner.

  • Author: Stephanie Kay
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Stovetop
Print Recipe

Ingredients

Teriyaki Sauce:

Chicken:

Bowls:

Instructions

  1. In a large pot, combine the brown rice with 3 cups of water and a pinch of salt. Bring to a boil, then reduce to a simmer, and allow to cook covered for 45 minutes, or as per package directions, until it can be fluffed with a fork.
  2. In a medium bowl, add the teriyaki sauce ingredients: soy sauce, brown sugar, rice vinegar, cornstarch, ground ginger, garlic powder, and red pepper flakes, and whisk until well combined. Set aside.
  3. In a large skillet or pan on medium-high heat, warm the sesame oil, then add the chicken thighs and cook for 4-5 minutes or until golden brown, then flip and continue cooking for an additional 3-4 minutes, until mostly cooked through.
  4. When the chicken thighs are almost done cooking, pour the teriyaki sauce into the pan, covering the chicken thighs, and continue cooking for 1-2 minutes until the chicken is cooked through to an internal temperature of 165°F and the sauce has thickened.
  5. Once cooked, flip the chicken in the teriyaki sauce to coat it on all sides, then remove the chicken from the pan and place it on a cutting board to rest. Once rested, slice the chicken thighs into thin strips.
  6. In the same pan on medium heat, add the broccoli florets, chopped green beans, and sliced red bell pepper, along with 1-2 tablespoons of water, and stir-fry, stirring frequently to combine in the leftover teriyaki sauce, until the veggies are slightly tender. Remove from the heat.
  7. Once everything is ready, assemble the bowls with a layer of cooked rice, then top with stir-fried veggies and sliced chicken thighs, and finish with a sprinkle of sliced green onions and sesame seeds.
  8. Any leftover rice, chicken, and veggies can be cooled and stored in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months.

Notes

To Use White Rice: Swap the brown rice for equal parts white rice in step #1 and reduce the cooking time to 15 minutes.

To Use Chicken Breasts: Swap the chicken thighs for 1 pound of boneless, skinless chicken breasts in step #3 and increase the cooking time by 1-2 minutes per side.

To Use Leftover Chicken: Omit the chicken thighs and use 1 pound of shredded/chopped leftover chicken instead. Skip step #3 and add it in step #4 and stir to combine with the sauce ingredients and ensure it’s heated through.

To Use Honey or Maple Syrup: Swap the brown sugar for 1 tablespoon of honey or maple syrup in step #2.

To Use Garlic Cloves: Swap the garlic powder for 2 cloves of fresh garlic, minced, in step #2.

To Use Fresh Ginger: Swap the ginger powder for 1 inch of ginger root, peeled and minced, in step #2.

To Use Frozen Veggies: Swap the broccoli, green beans, and red bell pepper for 4 cups of frozen stir-fry veggies in step #6 and increase the cooking time as needed.

Nutrition

Find it online: https://kaynutrition.com/teriyaki-chicken-and-rice-bowls/