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teriyaki chicken bowl recipe

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A wholesome and vibrant teriyaki chicken bowl recipe featuring a homemade sweet and savory glaze, fresh ginger, garlic, and steamed vegetables served over jasmine or brown rice.

Ingredients

Scale

1.5 lbs Boneless, skinless chicken thighs (cubed)
3 cups Cooked jasmine or brown rice
0.5 cup Low-sodium soy sauce
0.25 cup Honey or maple syrup
1 tablespoon Rice vinegar
1 tablespoon Freshly grated ginger
3 cloves Minced garlic
1 teaspoon Sesame oil
2 cups Broccoli florets
1 cup Sliced carrots
1 tablespoon Cornstarch
2 tablespoons Water

Instructions

  1. In a small bowl, whisk together the soy sauce, honey, rice vinegar, grated ginger, minced garlic, and sesame oil to prepare the sauce
  2. Heat a large skillet or wok over medium-high heat with a splash of neutral oil
  3. Add the cubed chicken thighs in a single layer and cook until golden brown on all sides, working in batches if necessary
  4. While chicken cooks, steam broccoli florets and sliced carrots in a steamer basket over boiling water for 4-5 minutes until tender-crisp
  5. Pour the prepared sauce over the browned chicken in the skillet and lower the heat to medium
  6. In a small container, whisk the cornstarch and water to create a slurry. Add this to the bubbling sauce
  7. Stir constantly until the sauce thickens into a glossy glaze that coats the chicke
  8. Assemble bowls by placing a portion of rice at the base, topped with glazed chicken and steamed vegetables
  9. Garnish with sesame seeds and sliced green onions before serving

Notes

For a gluten-free version, replace soy sauce with tamari or coconut aminos.

Chicken breast can be substituted for thighs, but reduce cooking time to prevent drying out.

Keep ginger in the freezer for easier grating.

The sauce can be made spicier by adding 1 teaspoon of sriracha or red pepper flakes.

Leftovers can be stored in an airtight container for up to four days.

Find it online: https://powerecipe.com/teriyaki-chicken-bowl-recipe/