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Protein Packed Teriyaki Chicken Bowls - A Simple, Satisfying Weeknight Favorite

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Chicken: 1.5 pounds boneless, skinless chicken breasts (or thighs), cut into 1-inch pieces
  • Oil: 1–2 tablespoons avocado oil or olive oil
  • Rice: 4 cups cooked white or brown rice (jasmine, basmati, or short-grain all work)
  • Vegetables: 2 cups broccoli florets, 1 red bell pepper (sliced), 1 cup shredded carrots, 2 green onions (sliced)
  • Sesame seeds: 1 tablespoon, for garnish (optional)
  • Teriyaki Sauce: 1/2 cup low-sodium soy sauce (or coconut aminos for gluten-free)
  • 1/3 cup water
  • 3 tablespoons honey or maple syrup
  • 2 tablespoons rice vinegar
  • 1 tablespoon toasted sesame oil
  • 3 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated (or 1/2 teaspoon ground ginger)
  • 1 tablespoon cornstarch mixed with 1 tablespoon water (slurry) to thicken
  • Seasoning for chicken: 1/2 teaspoon salt, 1/2 teaspoon black pepper

Method
 

  1. Cook the rice: Make rice according to package directions. For meal prep, cook extra and let it cool on a sheet pan to prevent clumping.
  2. Mix the teriyaki sauce: In a small bowl, whisk soy sauce, water, honey, rice vinegar, sesame oil, garlic, and ginger. In a separate cup, stir the cornstarch with water to make the slurry. Set both aside.
  3. Prep the chicken and veggies: Pat chicken dry and season with salt and pepper. Chop broccoli, slice bell pepper, shred carrots, and slice green onions.
  4. Sear the chicken: Heat oil in a large skillet over medium-high. Add chicken in a single layer. Cook 5–7 minutes, stirring occasionally, until golden and cooked through.
  5. Steam or sauté the veggies: Push chicken to one side. Add broccoli and bell pepper to the empty side with a splash of water. Cover for 2–3 minutes to steam, then uncover and sauté until crisp-tender. Stir in the carrots.
  6. Add the sauce: Pour the teriyaki sauce (not the slurry yet) into the pan and bring to a gentle simmer.
  7. Thicken: Stir the cornstarch slurry, then pour it in while stirring the pan. Simmer 1–2 minutes until the sauce turns glossy and coats the chicken and veggies.
  8. Taste and adjust: Add a pinch of salt, extra honey, or a splash of rice vinegar if needed. Remove from heat.
  9. Assemble the bowls: Spoon rice into bowls, top with teriyaki chicken and veggies, then garnish with green onions and sesame seeds.