This is the recipe that ended takeout night in my house. Tender diced chicken gets coated in a glossy homemade teriyaki sauce and served over rice with veggies, and the whole thing comes together in about half an hour with pantry staples you probably already have. It tastes like the bowl you would order out, but it is faster, cheaper, and you control exactly what goes in.
It is also a meal-prep dream. Cooking for one tonight or a few extra for lunches all week? Use the serving adjuster in the recipe card below and every amount updates instantly, no math needed. Drop in your photo, set your servings, and dinner is sorted.
Teriyaki Chicken Rice Bowl
Calories 214 Protein 12g Carbs 23.9g Fat 8.3g (per serving)
Ingredients
Plus rice and steamed veggies for serving, to taste. Scaled amounts are a guide, round to what is practical.
Instructions
- Cook the chicken. Heat the olive oil in a large skillet over medium-high heat. Add the cubed chicken and cook until browned and no longer pink in the center. Drain excess liquid if needed.
- Make the sauce. While the chicken cooks, whisk together the soy sauce, water, honey, brown sugar, rice vinegar, sesame oil, ground ginger, garlic, and cornstarch in a medium bowl.
- Combine. Once the chicken is cooked through, pour the sauce into the skillet and continue cooking, stirring, until the sauce thickens.
- Serve. Serve immediately over white or brown rice with the vegetables of your choice, garnished with sesame seeds and green onions.
Tips for Meal Prepping
- Divide the chicken and veggies into containers and add about 1/2 cup rice to each; refrigerate up to 4 days.
- Store the rice and vegetables separately from the chicken so the rice does not get soggy.
- Make extra sauce to drizzle on top when serving.
- Reheat the chicken, rice, and vegetables separately, then combine.
- Cut the chicken into evenly sized pieces so it cooks uniformly.
Made this one? Tell me in the comments how you served yours, and save this post so the serving adjuster is always one click away.
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