Teriyaki Chicken Bowl Recipe
We love making easy Teriyaki Chicken Bowls for dinners or to meal prep for lunches throughout the week! This easy chicken teriyaki recipe is great plain or over rice and it's super easy to make.
Servings: 4 servings
Calories: 452kcal
Cost: $10
Ingredients
Sauce:
- ⅓ cup soy sauce
- 2 tablespoons rice vinegar
- ¼ cup brown sugar
- 1 tablespoon sesame oil
- 1 tablespoon grated ginger
- 3 cloves garlic minced
Chicken:
- 1 tablespoon cornstarch
- 2 tablespoons olive oil divided
- 2 cups broccoli florets chopped into bite size pieces
- 1 red bell pepper diced
- 1 pound chicken breasts cubed
- Salt & pepper to taste
Extras:
- ¼ cup green onions chopped
- 2 tablespoons sesame seeds
- 2 cups cooked rice
Instructions
- Combine sauce ingredients in a medium bowl. Whisk well. Set aside.
- Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil. Add veggies and season with salt and pepper. Saute for 3 to 4 minutes, until crisp-tender. Remove from skillet and set aside.
- Add 1 tablespoon olive oil to skillet. Add the chicken and season with salt and pepper. Allow chicken to cook and sear on one side for about 3 to 4 minutes. Stir or flip chicken pieces to sear other side. Allow to cook another 3 to 4 minutes, until cooked through. Remove from skillet and set aside.
- Combine cornstarch with ¼ cup cold water in a small bowl.
- Give the sauce another whisk, then pour into skillet. Turn heat to medium. Stir in the cornstarch-water mixture. Continue to stir until sauce comes to a boil. Reduce heat to low and simmer for 1 minute.
- Add chicken back to skillet and toss to coat well with the sauce. Add veggies and stir just until coated.
- Garnish with green onions and sesame seeds. Serve over rice in bowls.
Nutrition
Serving: 1serving | Calories: 452kcal | Carbohydrates: 46g | Protein: 31g | Fat: 16g | Saturated Fat: 2g | Cholesterol: 73mg | Sodium: 1235mg | Potassium: 758mg | Fiber: 3g | Sugar: 16g | Vitamin A: 1311IU | Vitamin C: 82mg | Calcium: 98mg | Iron: 2mg