Teriyaki Chicken Bowl

Info and tips

Teriyaki chicken is one of my favorite recipes for an easy meal when I’m short on time. I usually pair it with rice and steamed broccoli, however, this meal is super forgiving and you can pair it with what ever you have on hand.

I usually make a larger batch of teriyaki sauce and store what ever I don’t use in a mason jar in the fridge. That way I have lots of sauce for other meals I make throughout the week. I like my teriyaki to be more soy sauce based so feel free to add more or less of my ingredients listed. You can easily change how salty/sweet/spicy the sauce is, so it’s super customizable!

There are a lot of methods when it comes to rice. I like to wash my rice about three times. It depends on your preference! The more you wash it the less sticky it will turn out. I always add oil and seasonings to my rice before it comes to a boil. Rice is pretty flavorless so a good garlic salt and pepper makes it taste so much better!

For this meal I like to fry my broccoli in the same pan as the chicken (after removing it). That way the little leftover sauce coats the broccoli. I add a little bit of water to the pan to soften it (about 1/3 cup or enough to just cover most of the pan) and cook until they are soft and most of the water has evaporated.

Ingredients

• 2 chicken breasts
• white rice
• broccoli
• 1/2 cup soy sauce
• 1/2 cup warm water
• 1 tsp sesame oil
• 2 tbsp. rice vinegar
• 1/2 cup brown sugar
• 3 minced garlic cloves
• tbsp ginger
• 2 tbsp cornstarch
• 1/3 cup cold water
• tbsp pepper
• tsp garlic powder
• tsp onion powder
• tsp red pepper flakes

Instructions

1. Mince your garlic and ginger into small pieces and set aside. Cut your broccoli into small pieces and set aside. Cut your chicken last into small cubes. Meanwhile bring your rice to a boil in a pot or in a rice cooker. Cook to package time.
2. Make the sauce by combining the soy sauce, warm water, sesame oil, rice vinegar, brown sugar, garlic, and ginger. Mix the cornstarch and cold water in a separate bowl until there are no clumps. Add cornstarch mixture to the main bowl and mix together. Season if you desire.
3. Add the chicken cubes to a oiled pan on med/high heat. Season the chicken with pepper, garlic powder, onion powder, and red pepper flakes. I didn’t add salt as the soy sauce is already heavily salted, but I did add salt to the rice. To achieve a nice golden color, avoid flipping the chicken for a couple minutes. Cook the chicken until no pick remains, this should take a couple minutes per side depending on the size of the cubes.
4. Pour the sauce into the pan with the chicken a minute before its done cooking. The sauce will begin to thicken as soon as it begins to boil, so make sure you are using high heat. Once satisfied with the thickness of the sauce, remove the chicken and sauce from the pan. Set aside in a bowl and cover. To the pan add the broccoli with about 1/3 of water. This will help steam the broccoli. Season if desired. Cook for a few minutes or until soft.
5. Plate with white rice, broccoli, and chicken. Top with sesame seeds and enjoy! *Can any leftover sauce in a mason jar*

Print Recipe

Easy Teriyaki Chicken Bowl

(1 votes, average: 5.00 out of 5)

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Quick easy meals – Japanese

By Kenna's Cooks – Serves: 2

Prep Time: 5 minutes – Cooking Time: 20 minutes – Total Time: 25 minutes

Perfect for those short on time. Delicious and easy this recipe never fails with flavorful chicken, fluffy rice, and steamed broccoli.

Ingredients

• 2 chicken breasts
• white rice
• broccoli
• Sauce
• 1/2 cup soy sauce
• 1/2 cup warm water
• 1 tsp sesame oil
• 2 tbsp. rice vinegar
• 1/2 cup brown sugar
• 3 minced garlic cloves
• tbsp ginger
• 2 tbsp cornstarch
• 1/3 cup cold water
• Seasonings
• tbsp pepper
• tsp garlic powder
• tsp onion powder
• tsp red pepper flakes

Instructions

1

Mince your garlic and ginger into small pieces and set aside. Cut your broccoli into small pieces and set aside. Cut your chicken last into small cubes. Meanwhile bring your rice to a boil in a pot or in a rice cooker. Cook to package time.

2

Make the sauce by combining the soy sauce, warm water, sesame oil, rice vinegar, brown sugar, garlic, and ginger. Mix the cornstarch and cold water in a separate bowl until there are no clumps. Add cornstarch mixture to the main bowl and mix together. Season if you desire.

3

Add the chicken cubes to a oiled pan on med/high heat. Season the chicken with pepper, garlic powder, onion powder, and red pepper flakes. I didn't add salt as the soy sauce is already heavily salted, but I did add salt to the rice. To achieve a nice golden color, avoid flipping the chicken for a couple minutes. Cook the chicken until no pick remains, this should take a couple minutes per side depending on the size of the cubes.

4

Pour the sauce into the pan with the chicken a minute before its done cooking. The sauce will begin to thicken as soon as it begins to boil, so make sure you are using high heat. Once satisfied with the thickness of the sauce, remove the chicken and sauce from the pan. Set aside in a bowl and cover. To the pan add the broccoli with about 1/3 of water. This will help steam the broccoli. Season if desired. Cook for a few minutes or until soft.

5

Plate with white rice, broccoli, and chicken. Top with sesame seeds and enjoy! *Can any leftover sauce in a mason jar*

Notes

The teriyaki sauce is easily customizable. To make sweeter/saltier/spicier simply increase or decrease desired ingredient.