Teriyaki Chicken Rice Bowls
Hearty and flavorful, these Teriyaki Chicken Rice Bowls blend succulent chicken with a savory teriyaki sauce, served over a bed of fluffy rice, making for a delightful meal that pleases everyone.
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Ingredients
Yields 4 servings
- (2 cups) cooked white rice
- (1 lb) boneless, skinless chicken thighs
- (1/4 cups) soy sauce
- (1/4 cups) mirin
- (2 tbsp) honey
- (1 tbsp) cornstarch
- (2 tbsp) water
- (1 tablespoon) sesame oil
- (2) green onions
- (1) bell pepper
- (1 tsp) garlic powder
- (1 tsp) ginger powder
- (1/2 tsp) sesame seeds
- (1 tbsp) vegetable oil
Instructions
- 1
Start by cooking (2 cups) white rice according to package instructions and set aside.
- 2
In a bowl, whisk together (1/4 cup) soy sauce, (1/4 cup) mirin, and (2 tbsp) honey to make the teriyaki sauce.
- 3
Cut (1 lb) boneless, skinless chicken thighs into bite-sized pieces.
- 4
Heat (1 tbsp) vegetable oil in a large skillet over medium-high heat.
- 5
Add the chicken pieces to the skillet and cook for about 5-7 minutes, or until browned and cooked through.
- 6
While the chicken is cooking, wash and slice (2) green onions and (1) bell pepper.
- 7
Once the chicken is cooked, push it to one side of the skillet and add (1 tbsp) sesame oil to the empty side.
- 8
Add the sliced bell pepper and stir-fry for about 3-4 minutes until slightly softened.
- 9
Sprinkle (1 tsp) garlic powder and (1 tsp) ginger powder over the chicken and vegetables, stirring well to combine.
- 10
In a small bowl, mix (1 tbsp) cornstarch with (2 tbsp) water until smooth and add to the skillet with the teriyaki sauce.
- 11
Stir everything together and let it simmer for another 2-3 minutes until the sauce thickens.
- 12
To serve, spoon the cooked rice into four bowls, then top with the teriyaki chicken and vegetables.
- 13
Garnish with sliced green onions and a sprinkle of (1/2 tsp) sesame seeds over the top.
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