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Chicken Teriyaki Protein Bowls - A Simple, Satisfying Meal

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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 breast or thighs, thinly sliced
  • Oil: 1–2 tablespoons neutral oil (avocado, canola, or light olive)
  • Rice or base: 3 cups cooked jasmine rice, brown rice, or quinoa
  • Vegetables: 2 cups broccoli florets, 1 red bell pepper (sliced), 1 cup shredded carrots, 1 cup shelled edamame (optional)
  • Green onions: 3, thinly sliced
  • Sesame seeds: 1 tablespoon, for garnish
  • 1/3 cup low-sodium soy sauce (or tamari for gluten-free)
  • 3 tablespoons pure maple syrup or honey
  • 2 tablespoons rice vinegar
  • 1 tablespoon mirin (optional, for depth)
  • 2 teaspoons fresh ginger, finely grated
  • 2 cloves garlic, minced
  • 1 teaspoon toasted sesame oil
  • 1/2 cup water
  • 1 tablespoon cornstarch mixed with 1 tablespoon water (slurry)
  • Heat: Red pepper flakes or sriracha
  • Citrus: Lime wedges for serving
  • Extra protein: Soft-boiled eggs or roasted tofu

Method
 

  1. Cook your base: Make rice or quinoa according to package instructions. Fluff and keep warm.
  2. Prep the sauce: In a small bowl, whisk soy sauce, maple syrup, rice vinegar, mirin (if using), ginger, garlic, sesame oil, and water. Set aside. Stir together cornstarch and water in a separate cup.
  3. Prep the chicken: Pat chicken dry and slice thinly across the grain. Season lightly with salt and pepper. Thin slices cook quickly and stay tender.
  4. Stir-fry the veggies: Heat 1 teaspoon oil in a large skillet over medium-high. Add broccoli and a pinch of salt. Cook 3–4 minutes until bright green and crisp-tender. Add bell pepper and carrots; cook 2–3 more minutes. Remove veggies to a plate.
  5. Sear the chicken: Add 1 tablespoon oil to the same pan. Add chicken in a single layer. Cook 4–6 minutes, stirring a few times, until cooked through and lightly browned. Don’t overcrowd; work in batches if needed.
  6. Add the sauce: Reduce heat to medium. Pour in the teriyaki mixture. When it starts to simmer, stir in the cornstarch slurry. Cook 1–2 minutes, stirring, until the sauce turns glossy and coats the chicken.
  7. Combine: Return veggies to the pan. Toss to coat in sauce. If too thick, add a splash of water. If too thin, simmer another minute.
  8. Assemble the bowls: Spoon rice into bowls. Top with chicken and veggies. Add edamame, green onions, and sesame seeds. Drizzle any extra sauce from the pan over the top.
  9. Finish and serve: Add a squeeze of lime, a sprinkle of red pepper flakes, or a dab of sriracha if you like heat. Serve warm.