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Easy 15-Minute Chicken Teriyaki Rice Bowl Recipe for Busy Weeknights

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A quick and simple chicken teriyaki rice bowl that comes together in about 15 minutes, perfect for busy weeknights. The sweet-salty sauce coats tender chicken pieces served over steamed rice with optional veggies.

Ingredients

Scale
  • 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
  • 1 tablespoon vegetable oil or sesame oil
  • Salt and pepper, to taste
  • ¼ cup soy sauce
  • 2 tablespoons brown sugar or honey
  • 1 garlic clove, minced
  • 1 teaspoon fresh ginger, grated or finely minced
  • 1 tablespoon rice vinegar
  • ¼ cup water or chicken broth
  • 1 teaspoon cornstarch mixed with 1 tablespoon cold water (cornstarch slurry)
  • 1 cup cooked white or brown rice
  • Steamed or sautéed vegetables like broccoli, snap peas, or shredded carrots (optional)
  • Sliced green onions, for garnish
  • Sesame seeds, to sprinkle on top

Instructions

  1. Cook 1 cup (190g) of white or brown rice according to package instructions, about 15 minutes for white rice.
  2. While the rice cooks, cut 1 lb (450g) of boneless, skinless chicken thighs into bite-sized pieces and season lightly with salt and pepper.
  3. In a small bowl, combine ¼ cup soy sauce, 2 tablespoons brown sugar, 1 minced garlic clove, 1 teaspoon grated fresh ginger, 1 tablespoon rice vinegar, and ¼ cup water or chicken broth. Stir until sugar dissolves.
  4. Heat 1 tablespoon vegetable or sesame oil in a large skillet over medium-high heat. Add chicken pieces in a single layer and cook for 5-6 minutes, stirring occasionally until golden brown and cooked through.
  5. Pour the teriyaki sauce over the chicken and bring to a simmer.
  6. Mix 1 teaspoon cornstarch with 1 tablespoon cold water to create a slurry. Slowly add to the skillet while stirring to thicken the sauce. Cook for another 1-2 minutes until glossy and thickened.
  7. If using quick-cooking veggies, toss them into the skillet during the last 2 minutes to warm through but keep crunch. Alternatively, steam broccoli and add on top when serving.
  8. Spoon cooked rice into bowls, top with chicken teriyaki and veggies. Garnish with sliced green onions and toasted sesame seeds.

Notes

Keep heat medium-high to get caramelization on chicken but watch to avoid burning sauce. Add cornstarch slurry slowly to avoid gummy sauce. Rest cooked chicken off heat for a minute to lock in juices. Use frozen pre-cut veggies for convenience. Adjust soy sauce saltiness as needed. Drizzle toasted sesame oil at the end for nutty aroma.

Nutrition

Keywords: chicken teriyaki, rice bowl, quick dinner, easy recipe, weeknight meal, teriyaki sauce, chicken thighs, healthy dinner

Find it online: https://platebelle.com/easy-15-minute-chicken-teriyaki-rice-bowl-recipe-for-busy-weeknights/