Teriyaki Chicken Bowl Recipe

A better than-takeout Teriyaki Chicken Recipe made with fresh ginger and garlic served over rice bowls with crisp-tender broccoli and red bell peppers.

Course main meal chicken

Cuisine Japanese

Keyword chicken teriyaki, chicken teriyaki bowl, how to make teriyaki chicken

Prep Time 15

Cook Time 20

Servings servings

Calories 527kcal

Author Beth Pierce

Ingredients

Teriyaki Sauce Ingredients

¼ cup low sodium soy sauce
2 tablespoons light brown sugar
2 tablespoons water
2 tablespoons mirin see notes below
1 ½ tablespoons rice vinegar
½ teaspoon sesame oil
2 teaspoons cornstarch
Teriyaki Chicken
4 cups cooked white rice jasmine rice or basmati rice
2 tablespoons vegetable oil or olive oil
1 ½ lbs. boneless skinless chicken breasts or boneless skinless chicken thighs cut into 1 inch pieces
1 small crown broccoli cut into bite size pieces
1 red bell pepper diced
2 cloves garlic minced
1 tablespoons grated fresh ginger
2 green onions sliced

Instructions

In a small bowl, whisk together the soy sauce, brown sugar, water, mirin, rice vinegar, sesame oil, and cornstarch. Set it aside for a few minutes.
Heat 1 1/2 tablespoons olive oil in a large skillet over medium-high heat. Add the chicken to the pan in a single layer and cook on both sides until golden brown and cooked through. Remove the chicken to a bowl and cover it to keep it warm. Work in batches adding more oil if necessary.
If necessary, add a little more vegetable oil to the skillet. Reduce the heat to medium. Add the broccoli and red bell pepper. Cook for 2-3 minutes or until the vegetables are crisp-tender. Remove the broccoli and red bell to a bowl and cover to keep warm.
Reduce the heat to low and add a little more vegetable oil if necessary. Add the garlic and ginger. Cook, stirring constantly for 1 minute. Whisk the sauce that you set aside and add it to the skillet. Cook for 1-2 minutes or until slightly thickened. Add the cooked chicken back to the skillet and sprinkle with chopped green onions. Add the rice to a small bowl and top with the teriyaki chicken, broccoli, and red bell pepper.

Notes

Mix the sauce first and set it aside. This makes the whole recipe move smoother. Just remember to whisk it again before adding it to the skillet.
Do not overcook the chicken. Chicken cooks quite quickly, so lightly brown it on both sides and check a piece for doneness. Then remove it from the pan. Work in batches to keep from overcrowding the pan.
Sometimes when stir-frying broccoli, I cover the skillet with aluminum foil for a couple of minutes for the steam to soften it. Do not go longer than 2 minutes, and only do this if you prefer your broccoli a little softer.
Remember when cutting your chicken and vegetables to cut them into bite-size pieces. Just think about what size piece is appropriate for picking up with chopsticks.
Other garnishes to use include toasted sesame seeds, chopped roasted peanuts, or chopped roasted cashews.
This recipe moves very quickly. Have your sauce mixed and in close proximity to where you are cooking. Keep your tools close by.
Other veggies to consider adding include carrots, bok choy, mushrooms, and snow peas.
Substitute salmon for the chicken and make salmon teriyaki bowls.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave at reduced power.

Nutrition