Teriyaki Chicken Rice Bowls
These easy Teriyaki Chicken Rice Bowls are the perfect 30 minute weeknight dinner. The homemade sauce is full of garlic, ginger, and soy sauce. Finish the bowls with your favorite veggies and dinner is served.
Servings: 4
Calories: 273kcal
Ingredients
- 1 Tablespoon avocado oil
- 1 pound boneless skinless chicken breast, diced
- 1 yellow onion, diced
- 1 bell pepper, diced
Teriyaki Sauce
- ⅓ cup water
- ¼ cup soy sauce
- 3 Tablespoons brown sugar
- 2 Tablespoons rice wine vinegar
- 1 Tablespoon honey
- 2 teaspoons toasted sesame seed oil*
- 5 cloves garlic, pressed
- 1 teaspoon ginger paste or grated ginger
- 1 Tablespoon cornstarch
- 1 teaspoon onion powder
- ½ teaspoon red pepper flakes*
For Serving
- Steamed rice & veggies
Instructions
- In a large skillet, heat the avocado oil over medium high heat. Add the chicken and sauté for 6-8 minutes or until golden brown.
- Add the onions and bell peppers. Sauté for 2-3 minutes or until they have softened to your liking.
- While the vegetables cook, whisk together the water, soy sauce, brown sugar, vinegar, honey, sesame oil, garlic, ginger, cornstarch, onion powder, and red pepper flakes.
- Reduce the heat to medium low and add the sauce.
- Stir and scrape any brown bits off the bottom of the pan. The sauce should bubble and begin to thicken. Once it has thickened, remove from the heat.
- Build the teriyaki chicken bowls with steamed rice and more veggies. See the section above for serving suggestions.
Notes
- Sesame Oil: Be sure to use toasted sesame oil. It has a rich flavor that is essential in the sauce. It is darker in color compared to regular sesame oil.
- Red Pepper: The dish has a mild amount of heat, but if you are sensitive, omit the red pepper flakes.
- Don’t season the chicken. The sauce has plenty of salt and flavor.
- Prepare the toppings/rice first. I like to prep all of my vegetable toppings first, then get the rice started. While the rice cooks, I make the chicken.
- If you are short on time, use store-bought sauce. I definitely prefer homemade teriyaki sauce, but a good quality store-bought sauce will do the trick in a pinch.
Nutrition
Calories: 273kcal | Carbohydrates: 22g | Protein: 27g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 953mg | Fiber: 1g | Sugar: 16g