Description
A comforting Sticky Teriyaki Chicken Bowl made with marinated chicken, vibrant vegetables, and fluffy rice, perfect for cozy dinners and meal prep.
Ingredients
- 1 pound boneless, skinless chicken thighs (or chicken breast)
- 1/2 cup soy sauce (gluten-free if needed)
- 1/4 cup honey or maple syrup
- 2 tablespoons rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1 tablespoon cornstarch
- 1 tablespoon water
- 2 cups cooked jasmine rice (or cauliflower rice)
- 1 cup broccoli florets
- 1 cup bell peppers, sliced
- 1 cup snap peas
- 1 tablespoon sesame oil
- Sesame seeds and green onions for garnish
Instructions
- Marinate the Chicken: In a bowl, mix together soy sauce, honey, rice vinegar, garlic, and ginger. Reserve half of this mixture for later. Add the chicken to the bowl and let it marinate for at least 30 minutes, ideally a few hours.
- Cook the Chicken: Heat a skillet over medium-high heat, then add the marinated chicken. Sear for about 5-7 minutes on each side or until cooked through.
- Prepare the Sauce: In a small bowl, mix cornstarch and water to create a slurry. Add the reserved marinade to the pan after removing the chicken. Bring to a simmer, then stir in the slurry until thickened.
- Cook the Vegetables: In another skillet, heat sesame oil over medium heat. Add broccoli, bell peppers, and snap peas, stirring until tender-crisp, about 5-7 minutes.
- Assemble the Bowl: Fluff the rice and divide it among serving bowls. Top with cooked chicken and vegetables. Drizzle with the teriyaki sauce and garnish with sesame seeds and green onions.
Notes
Great for meal prep. Adjust sweetness by reducing honey or syrup in the marinade.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian