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Chicken Teriyaki Rice Bowl

This Chicken Teriyaki Rice Bowl is bursting with flavors! Tender chicken, vibrant veggies, and savory sauce make it a weeknight favorite.
Prep Time15 minutes
Cook Time55 minutes
Total Time1 hour 10 minutes
Servings: 4 servings

Ingredients

  • 1 tablespoon sesame oil
  • 1 pound boneless and skinless chicken breasts cut into one-inch chunks
  • 2 cups brown rice uncooked (recommend Uncle Ben's)
  • 3.5 cups water
  • 1/4 cup teriyaki sauce
  • 3 tablespoons low-sodium soy sauce
  • 1/2 cup carrots shredded
  • 1/3 cup green onions chopped
  • 1/2 cup snow peas
  • 1 cup broccoli florets

Instructions

  • Begin by rinsing the brown rice under cold water until the water runs clear. In a large pot, combine the rinsed rice and 3 1/2 cups of water. Bring it to a boil, then reduce the heat to low, cover, and let it simmer for about 45 minutes or until the rice is tender and the water is absorbed. Once done, fluff it with a fork and set aside.
  • In a large skillet, heat the sesame oil over medium-high heat. Add the chicken chunks to the skillet, seasoning them lightly with salt and pepper. Sauté the chicken for about 5-7 minutes, or until it’s cooked through and no longer pink in the center.
  • Once the chicken is fully cooked, pour in the teriyaki sauce and low-sodium soy sauce. Stir to coat the chicken evenly, allowing the sauce to bubble and thicken slightly, about 2-3 minutes.
  • Next, add the shredded carrots, chopped green onions, snow peas, and broccoli florets to the skillet. Stir everything together and cook for an additional 5 minutes, or until the vegetables are tender yet still vibrant and crisp.
  • Grab your serving bowls and scoop a generous portion of the fluffy brown rice as the base. Top the rice with the chicken and veggie mixture, ensuring each bowl has a good balance of protein and greens.
  • For an extra touch, feel free to garnish with additional green onions or sesame seeds. Dive in and enjoy your wholesome Chicken Teriyaki Rice Bowl!

Equipment

  • Large Pot
  • Skillet
  • Measuring cups and spoons
  • Spatula or wooden spoon
  • Chopping board and knife

Notes

  • Swap brown rice for quinoa or cauliflower rice for a lower-carb option.
  • Use skinless chicken thighs for a juicier cut of meat.
  • Add more vegetables like bell peppers or zucchini for additional nutrients.