Teriyaki Chicken Rice Bowl Recipe
These easy Teriyaki Chicken Rice Bowls are the perfect 30 minute weeknight dinner, full of garlic, ginger, and soy sauce.
Equipment
- Shallow Dutch Oven
- kitchen shears
- Mini Whisk
Ingredients
Main 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
Cooking 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.
Notes
Be sure to use toasted sesame oil for a rich flavor. The dish has a mild amount of heat from red pepper flakes, which can be omitted if desired.
Nutrition
Serving: 1bowlCalories: 273kcalCarbohydrates: 22gProtein: 27gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 73mgSodium: 953mgFiber: 1gSugar: 16g
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