0 from 72 votes
Teriyaki Chicken Bowl
This teriyaki chicken bowl recipe is diced chicken, colorful vegetables and steamed rice served with a homemade teriyaki sauce. A quick and healthy dinner option that always gets rave reviews from friends and family!
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4
Calories: 618 kcal
Course:
Main Course
Cuisine:
Asian
Ingredients
For the Bowls
- 1 tablespoon vegetable oil divided use
- 1 pound boneless skinless chicken breasts
- salt and pepper to taste
- 3 cups mixed raw vegetables such as broccoli, carrots, snow peas, bell peppers and mushrooms
- 4 cups white rice cooked
- 2 teaspoons sesame seeds
For the Sauce
- 1/4 cup soy sauce low sodium
- 1/2 cup water
- 3 tablespoons light brown sugar
- 2 teaspoons minced garlic
- 1 1/2 teaspoons minced fresh ginger
- 1 tablespoon honey
- 1 teaspoon toasted sesame oil
- 1 tablespoon corn starch
Instructions
For the Bowls
- Heat a pan or grill over medium high heat. Place 2 teaspoons of oil in the pan or brush the oil onto the grill.
- Season the chicken with salt and pepper to taste.
- Place the chicken in the pan or on the grill. Cook for 4-5 minutes per side or until chicken is cooked through. Remove from the pan or grill and cover to keep warm.
- Add the remaining teaspoon of oil to the pan or brush on the grill grates. Add the vegetables and cook for 4-5 minutes or until they're tender. Season the veggies with salt and pepper to taste.
Cup of Yum
For the Sauce
- Place the soy sauce, water, brown sugar, garlic, ginger, honey and sesame oil in a small pan over medium heat. Bring the ingredients to a simmer.
- Whisk the corn starch with 2 tablespoons of cold water until dissolved. Slowly add the corn starch mixture to the sauce and boil for 1 minute or until sauce has thickened, stirring occasionally.
For Assembly
- Cut the chicken into bite sized pieces. Pour the sauce over the chicken and toss to coat.
- Divide the rice between 4 bowls. Place the chicken and vegetables on top of the rice. Sprinkle with sesame seeds, then serve.
Notes
- You really can use any type of cooked chicken in this dish, I prefer to grill mine but you can also bake it or sear it on the stove top. In a pinch you can even use diced or shredded leftover chicken or rotisserie chicken!
- You can prepare the individual components of the dish in advance, then just reheat and combine everything when you’re ready to eat.
Nutrition Information
Calories
618kcal
(31%)
Carbohydrates
64g
(21%)
Protein
39g
(78%)
Fat
9g
(14%)
Saturated Fat
4g
(20%)
Cholesterol
73mg
(24%)
Sodium
856mg
(36%)
Potassium
675mg
(19%)
Fiber
3g
(12%)
Sugar
14g
(28%)
Vitamin A
34IU
(1%)
Vitamin C
2mg
(2%)
Calcium
80mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 618
% Daily Value*
| Calories | 618kcal | 31% |
| Carbohydrates | 64g | 21% |
| Protein | 39g | 78% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 73mg | 24% |
| Sodium | 856mg | 36% |
| Potassium | 675mg | 14% |
| Fiber | 3g | 12% |
| Sugar | 14g | 28% |
| Vitamin A | 34IU | 1% |
| Vitamin C | 2mg | 2% |
| Calcium | 80mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.