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Home > Recipes > Teriyaki Chicken Bowl<\/span><\/span><\/span><\/span><\/p>\n\n
This Teriyaki Chicken Bowl combines tender chicken, fresh veggies, and rice in a sweet and savory teriyaki sauce for a delicious and easy weeknight meal.<\/strong> And the whole thing comes together in one pan!<\/strong><\/p>\n\n
<\/noscript><\/figure>\n<\/div>\nWhy We Love this Teriyaki Chicken Bowl Recipe<\/span><\/h2>\nThis Teriyaki Chicken Bowl has it all- it\u2019s tasty, healthy,\u00a0filling, and easy! Weeknights can be super hectic, but most nights I still try to get a nutritious, homemade dinner on the table. And recipes like this really help me make that happen. It calls for fresh ingredients that offer solid nutrition, and the whole thing comes together in one pan! Making homemade teriyaki sauce is super easy too. Not only that, the flavor of this dish appeals to pretty much everyone. Your whole family is going to love this recipe!<\/p>\n
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<\/noscript><\/figure>\n<\/div>\nTeriyaki Chicken Bowl Ingredients:<\/span><\/h2>\n\nchicken breast<\/strong>\u2013 chicken breast cooks up quick and tender and works great here. You can also use chicken tenderloin or chicken thighs. <\/li>\nrice<\/strong>\u2013 we used regular long grain rice. Brown rice might work, but you would need to use a quick cooking variety or pre-cooked brown rice. <\/li>\nstir fry veggies<\/strong>\u2013 we used a pre-packaged stir fry vegetable blend from the produce department<\/li>\nfresh ginger<\/strong>\u2013 adds a fresh, bright flavor to the dish. Ground ginger can be substituted.<\/li>\nlow-sodium soy sauce<\/strong>\u2013 adds a salty, umami flavor. I always use low-sodium soy sauce which gives you more control over the sodium content in the recipe.<\/li>\nbrown sugar<\/strong>\u2013 adds a rich, caramely sweetness<\/li>\nminced garlic<\/strong>\u2013 we love garlic, so I use a hearty spoonful. Garlic powder can be substituted.<\/li>\nsesame oil<\/strong>\u2013 sesame oil has a strong flavor that can be overwhelming. It\u2019s very commonly used in Asian cooking. It can be left out if you don\u2019t like the flavor.<\/li>\nsalt & pepper<\/strong>\u2013 season to taste<\/li>\n<\/ul>\n\n
<\/noscript><\/figure>\n<\/div>\nHow to Make Teriyaki Chicken Bowls:<\/span><\/h2>\n\nBrown <\/strong>the chicken in a hot skillet with garlic and ginger. Allow to brown but don\u2019t fully cook the chicken.<\/li>\nAdd <\/strong>rice and cook for 1-2 minutes or until the rice is translucent. Add water to the skillet and bring to a boil. Reduce heat to low, cover and simmer for 10 minutes.<\/li>\nWhisk <\/strong>together the teriyaki sauce ingredients.<\/li>\nAdd <\/strong>veggies to the skillet and stir. Replace lid and continue cooking for 5 minutes. Turn off heat and allow the skillet to rest for another 5-10 minutes or until the veggies are tender.<\/li>\nDrizzle <\/strong>the teriyaki sauce over the skillet mixture. Stir gently to combine. Replace lid and allow to rest for another 5 minutes or so to allow the flavors to come together. <\/li>\nDish <\/strong>into serving bowls and top with sesame seeds if desired.<\/li>\n<\/ol>\n\n
<\/picture> <\/picture><\/noscript><\/figure>\n<\/div>\nTips & Substitutions<\/span><\/h2>\n\n
Can I use to substitute the chicken breast?<\/strong> <\/p>\nYou can use chicken tenderloin or chicken thigh, both would work great here. Tofu would also work great if you are looking for a vegetarian meal. You can also use rotisserie chicken!<\/p>\n<\/p><\/div>\n
Can I use store-bought teriyaki sauce?<\/strong> <\/p>\nAbsolutely! However, because it is so easy to make the sauce, I highly recommend making your own. <\/p>\n<\/p><\/div>\n
What kind of vegetables should I use for my Teriyaki Chicken Bowls?<\/strong> <\/p>\nI like to utilize the fresh stir-fry vegetable mixes that you can find near that bagged salads in the produce department. We\u2019re going for a quick weeknight dinner, here! You could also use a frozen stir-fry vegetable mix. These tend to cook a bit faster, so adjust cook time if necessary. You can also chop up your own fresh veggies. Carrots, bell peppers, zucchini, sugar snap peas, broccoli, kale, cabbage, or cauliflower would all work great here. <\/p>\n<\/p><\/div>\n
Can you freeze teriyaki chicken?<\/strong> <\/p>\nYes! This freezes well. I like to divide leftovers into individual servings. Perfect for quick lunches or busy nights. It should last for 2-3 months in an airtight container.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n
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<\/noscript><\/figure>\n<\/div>\nMore One-Pan Dinner Recipes:<\/span><\/h2>\n\n
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\n1<\/span> pound<\/span> boneless, skinless chicken breasts<\/span><\/li>\n1<\/span> tablespoon<\/span> oil<\/span><\/li>\n1\/2<\/span> teaspoon<\/span> salt<\/span><\/li>\n1\/2<\/span> teaspoon<\/span> pepper<\/span><\/li>\n2<\/span> cloves<\/span> garlic<\/span> minced<\/span><\/li>\n1<\/span> teaspoon<\/span> grated fresh ginger<\/span><\/li>\n1 1\/2<\/span> cups<\/span> long-grain rice<\/span><\/li>\n3<\/span> cups<\/span> water<\/span><\/li>\n1<\/span> pound<\/span> stir-fry vegetables<\/span> carrots, snow peas, broccoli, cabbage<\/span><\/li>\n1<\/span> tablespoon<\/span> sesame seeds<\/span><\/li>\n<\/ul>\n<\/div>\n\n
Teriyaki Sauce<\/h4>\n\n1\/2<\/span> cup<\/span> soy sauce, low sodium<\/span><\/li>\n1\/4<\/span> cup<\/span> brown sugar<\/span><\/li>\n1\/2<\/span> teaspoon<\/span> sesame oil<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n
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\n\nCube the chicken breast into bite-sized pieces and season with salt and pepper.<\/span><\/p>\n<\/li>\n\nHeat the oil in a deep, large skillet over medium heat. Add the garlic and ginger. Cook for about 30 seconds, then add the chicken pieces to the skillet. Cook just until browned on the outside (it will continue cooking with the rice).<\/span><\/p>\n<\/li>\n\nAdd uncooked rice to the skillet. Cook for a minute or two until the rice is translucent. Add the water and stir well. Bring to a boil over medium-high heat. Reduce the heat to low, cover with a lid, and allow to simmer for 10 minutes. <\/span><\/p>\n<\/li>\n\nMeanwhile, prepare the teriyaki sauce by whisking the soy sauce, brown sugar and sesame oil in a small bowl. Set aside.<\/span><\/p>\n<\/li>\n\nAfter 10 minutes, remove the lid from the skillet and add vegetables. Give everything a good stir and immediately replace the lid. Continue cooking over low heat for another 5 minutes. Leaving the lid on the skillet, turn off the heat and allow to rest for an additional 5-10 minutes or until the veggies are tender. <\/span><\/p>\n<\/li>\n\nGive the teriyaki mixture a quick stir, then remove the lid and drizzle the sauce over the mixture. Gently stir everything together, making sure to scrape everything up from the bottom of the pan so all of the ingredients are coated with the sauce.<\/span><\/p>\n<\/li>\n\nReplace the lid and let the skillet rest for another 5 minutes to allow all the flavors to meld. Dish into serving bowls and top with sesame seeds, if desired.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\nCalories: <\/span>383<\/span>kcal<\/span><\/span> | <\/span>Carbohydrates: <\/span>58<\/span>g<\/span><\/span> | <\/span>Protein: <\/span>24<\/span>g<\/span><\/span> | <\/span>Fat: <\/span>6<\/span>g<\/span><\/span> | <\/span>Saturated Fat: <\/span>1<\/span>g<\/span><\/span> | <\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span> | <\/span>Monounsaturated Fat: <\/span>3<\/span>g<\/span><\/span> | <\/span>Trans Fat: <\/span>0.02<\/span>g<\/span><\/span> | <\/span>Cholesterol: <\/span>48<\/span>mg<\/span><\/span> | <\/span>Sodium: <\/span>1408<\/span>mg<\/span><\/span> | <\/span>Potassium: <\/span>560<\/span>mg<\/span><\/span> | <\/span>Fiber: <\/span>4<\/span>g<\/span><\/span> | <\/span>Sugar: <\/span>9<\/span>g<\/span><\/span> | <\/span>Vitamin A: <\/span>3863<\/span>IU<\/span><\/span> | <\/span>Vitamin C: <\/span>9<\/span>mg<\/span><\/span> | <\/span>Calcium: <\/span>66<\/span>mg<\/span><\/span> | <\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\n<\/div>\n<\/div><\/div>\n