Chicken Teriyaki Rice Bowl
This Chicken Teriyaki Rice Bowl is a flavorful weeknight dinner! Tender chicken, wholesome brown rice, and vibrant veggies all drizzled with savory teriyaki sauce.
Equipment
- Large Skillet
- Medium Pot
- Cutting Board & Knife
- Measuring Cups & Spoons
- Spatula
Ingredients
- 1 tablespoon sesame oil
- 1 pound boneless and skinless chicken breasts cut into one-inch chunks
- 2 cups brown rice (uncooked, recommend Uncle Ben's)
- 3.5 cups water
- 0.25 cup teriyaki sauce
- 3 tablespoons soy sauce (low-sodium)
- 0.5 cup carrots shredded
- 0.33 cup green onions chopped
- 0.5 cup snow peas
- 1 cup broccoli florets
Instructions
- In a medium pot, combine 2 cups of brown rice with 3 ½ cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 40-45 minutes, or until the rice is tender and the water is absorbed. Once done, remove from heat and let it sit covered for an additional 10 minutes.
- While the rice is cooking, heat the sesame oil in a large skillet over medium-high heat. Add the chicken chunks and cook for about 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through.
- Once the chicken is cooked, pour in the teriyaki sauce and low-sodium soy sauce. Stir to coat the chicken evenly and let it simmer for an additional 2-3 minutes to allow the flavors to meld.
- Add the shredded carrots, chopped green onions, snow peas, and broccoli florets to the skillet. Sauté for another 3-5 minutes, or until the vegetables are tender but still vibrant and crisp.
- To serve, scoop a generous portion of the cooked brown rice into bowls. Top with the chicken and vegetable mixture, ensuring you get a good balance of both. Drizzle with extra teriyaki sauce if desired, and garnish with additional green onions for a pop of color.
Notes
- Feel free to swap or add your favorite vegetables to customize the dish.
- Leftovers can be stored in an airtight container for up to 4 days.
- Add a splash of water when reheating to keep the rice moist.