A Quick, Flavor-Packed Meal That's Better Than Takeout

There’s something incredibly comforting about a well-balanced rice bowl—and this Teriyaki Chicken Rice Bowl delivers everything you could want: juicy chicken glazed in a sticky-sweet teriyaki sauce, fluffy rice, and crisp, colorful vegetables. It’s a wholesome, satisfying, and ridiculously easy dish that works just as well for a quick dinner as it does for meal prepping your lunches for the week.

And the best part? It tastes just like your favorite Japanese takeout but is healthier, customizable, and made in one pan. Whether you're looking to impress your family or fuel your body with something delicious, this dish checks every box.

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🛒 Ingredients

Serves: 4 | Prep Time: 15 min | Cook Time: 20 min

For the chicken:

• Boneless, skinless chicken thighs or breasts – 600g, cut into bite-sized chunks
• Cornstarch – 20g
• Salt – ½ tsp
• Black pepper – ½ tsp
• Vegetable oil – 1 tablespoon (15ml)

For the teriyaki sauce:

• Soy sauce – 80ml
• Honey – 60g (about 3 tbsp)
• Brown sugar – 25g (2 tbsp)
• Rice vinegar – 1 tablespoon (15ml)
• Sesame oil – 1 teaspoon (5ml)
• Garlic – 3 cloves (9g), minced
• Fresh ginger – 1 teaspoon (5g), grated
• Cornstarch – 1 teaspoon (3g) mixed with 1 tablespoon cold water

For the bowls:

• Cooked jasmine or short-grain rice – 600g (about 150g per bowl)
• Steamed broccoli – 200g
• Julienned carrots – 100g
• Sliced cucumbers or edamame – 100g
• Green onions – for garnish
• Sesame seeds – for garnish

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👨‍🍳 Instructions

🔪 Step 1: Cook the Chicken

1. Toss the chicken pieces with salt, pepper, and cornstarch until coated.
2. Heat vegetable oil in a skillet or wok over medium-high heat.
3. Add chicken and cook, turning occasionally, until golden brown and fully cooked (about 7–8 minutes).
4. Remove the chicken and set aside.

🍶 Step 2: Make the Teriyaki Sauce

1. In the same pan, add soy sauce, honey, brown sugar, rice vinegar, sesame oil, garlic, and ginger.
2. Stir and bring to a gentle simmer.
3. Mix the cornstarch with cold water and stir it into the sauce.
4. Cook for 2–3 minutes, stirring frequently, until thick and glossy.

🍗 Step 3: Glaze the Chicken

1. Return the chicken to the pan and toss to coat in the teriyaki sauce.
2. Simmer for 1–2 minutes to fully coat and warm through.

🍚 Step 4: Assemble the Bowls

1. Spoon cooked rice into bowls.
2. Top with teriyaki chicken, steamed broccoli, carrots, and cucumber or edamame.
3. Drizzle any remaining sauce over the top.
4. Garnish with green onions and sesame seeds.

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🍽️ Nutrition (Per Serving)

• Calories: 520 kcal
• Protein: 35g
• Fat: 15g
• Carbohydrates: 60g
• Sugar: 18g
• Fiber: 3g
• Sodium: 820mg

Note: Nutrition will vary slightly based on the cut of chicken and toppings used.

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💡 Tips & Tricks

• Make it spicy: Add a splash of sriracha or chili flakes to the sauce for a sweet-and-spicy kick.
• Use chicken thighs: For more juicy, flavorful meat, opt for boneless thighs over breasts.
• Go low-carb: Swap rice for cauliflower rice or zucchini noodles.
• Customize it: Try it with grilled pineapple, red bell peppers, or avocado for more texture and flavor.
• Make it ahead: Store cooked components separately for up to 4 days for easy meal prep lunches.

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🍱 Why You'll Love This Recipe

• Family-friendly and great for picky eaters
• A full meal in one bowl: protein, carbs, veggies, and flavor
• Faster and healthier than takeout
• Budget-friendly and meal-prep approved
• Easily customizable for dietary needs

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🧊 Storage & Reheating

• Fridge: Store in airtight containers for up to 4 days
• Freezer: Freeze teriyaki chicken (without veggies) for up to 2 months
• Reheat: Warm in the microwave or stovetop with a splash of water or extra sauce

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🌟 Add Something Special – My Bonus Idea!

Teriyaki Chicken Sushi Bowls 🥢
Want to switch things up? Turn this into a sushi bowl by adding:

• Sliced avocado
• Pickled ginger
• Nori strips
• A squirt of wasabi mayo
• Sushi rice instead of jasmine rice

It’s a fun twist that feels restaurant-worthy at home!