20 Minute Chicken Teriyaki Bowls
20 Minute Chicken Teriyaki Bowls make the quickest dinners and is made with homemade teriyaki chicken, fresh broccoli and rice! This is so much better than takeout!
Servings: 6 servings
Equipment
- Skillet or frying pan
- Small mixing bowl
Ingredients
Chicken Teriyaki Rice Bowls
- 1 1/4 lbs. chicken breasts (about 3); cubed into bite size pieces
- 1 Tbsp. olive oil
- 1/2 cup low-sodium soy sauce
- 1/4 cup water
- 2 tsp. garlic; minced
- 2 tsp. ground ginger
- 2 Tbsp. honey; melted
- 1 Tbsp. packed light brown sugar
- 1 Tbsp. rice vinegar
- 1/4 tsp. sesame oil
- 3 tsp. corn starch
- sesame seeds; optional for garnish
- sliced green onions; optional for garnish
Additional
- rice of your choice; I used brown rice
- steamed vegetables; I used broccoli
Instructions
- Heat oil in a large frying pan or skillet over medium-high heat. Add in cubed chicken and cook until the the chicken is brown, about 3-4 minutes. Flip the chicken and cook for another 3-4 minutes.
- While the chicken is cooking, in a small miuxing bowl or liquid measuring cup whisk together the soy sauce, water, garlic, ground ginger, melted honey, brown sugar, rice vinegar, sesame oil, and corn starch.
- Add the sauce to the chicken and continue to cook and stir the chicken until the sauce has thickened, about 1-2 minutes.
- Serve with rice and steamed broccoli. Add chicken to bowls and garnish with sliced green onions and sesame seeds.
Notes
- How to steam broccoli: Place 3/4 to 1 inch of water and a pinch of salt in a saucepan with a steamer and bring to a boil (if you don't have a steamer simply place the broccoli directly in the saucepan). Add the broccoli florets to the water, cover with a lid and let cook for 6-7 minutes. Once cooked the broccoli will be vibrant green. Place the broccoli in a strainer to cool.
- To reheat rice: place the rice in a microwave safe dish or shallow bowl and add a tablespoon of water for every cup of rice and cover with a damp paper towel. Microwave for 20 seconds or until hot.