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Teriyaki Chicken & Veggie Bowl - A Bright, Balanced 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 thighs (or breasts)
  • Rice or Base: 3 cups cooked rice (white, brown, or jasmine). Quinoa or cauliflower rice also work.
  • Vegetables: 1 red bell pepper (sliced), 2 cups broccoli florets, 1 medium carrot (thinly sliced), 1 cup snap peas (optional), 2 green onions (sliced)
  • Aromatics: 2 cloves garlic (minced), 1 teaspoon fresh ginger (grated) or 1/2 teaspoon ground ginger
  • Teriyaki Sauce: 1/3 cup low-sodium soy sauce or tamari, 3 tablespoons honey or brown sugar, 2 tablespoons rice vinegar, 1 tablespoon mirin (optional), 1/2 cup water, 1 tablespoon cornstarch
  • Cooking Oil: 1–2 tablespoons neutral oil (avocado, canola, or light olive oil)
  • Finishing Touches: 1 teaspoon sesame oil, sesame seeds, lime wedges (optional)
  • Seasoning: Salt and black pepper

Method
 

  1. Cook your base. Make your rice or alternative according to package directions. Keep it warm. Fluff with a fork before serving.
  2. Prep the chicken. Pat the chicken dry and cut into bite-size pieces. Season lightly with salt and pepper. This helps the pieces brown instead of steaming.
  3. Mix the teriyaki sauce. In a bowl, whisk soy sauce, honey (or brown sugar), rice vinegar, mirin (if using), water, and cornstarch until smooth. Set aside. The cornstarch will thicken the sauce later.
  4. Prep the veggies. Slice the bell pepper and carrot thin, break broccoli into small florets, and trim snap peas. Mince the garlic and grate the ginger.
  5. Brown the chicken. Heat a large skillet over medium-high. Add 1 tablespoon oil. When hot, spread the chicken out in a single layer. Let it sear undisturbed for 2–3 minutes, then stir and cook until mostly cooked through, 5–7 minutes total. Transfer to a plate.
  6. Sauté the veggies. In the same pan, add a splash more oil if needed. Add broccoli and carrots first; cook 2–3 minutes. Add bell pepper and snap peas; cook 2 more minutes. You want the veggies crisp-tender, not mushy.
  7. Add aromatics. Lower the heat to medium. Stir in garlic and ginger for 30 seconds until fragrant. Avoid burning.
  8. Combine chicken and sauce. Return the chicken and any juices to the skillet. Give the teriyaki sauce a quick whisk, then pour it in. Stir as it comes to a simmer. The sauce will thicken and turn glossy in 1–2 minutes.
  9. Finish and taste. Turn off the heat and stir in sesame oil. Taste and adjust: add a splash more soy for salt, a squeeze of honey for sweetness, or a dash of vinegar for brightness.
  10. Assemble the bowls. Add rice to each bowl, top with the teriyaki chicken and veggies, spoon on extra sauce, and finish with green onions and sesame seeds. A squeeze of lime is great if you like a citrusy pop.