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Easy 20-Minute Teriyaki Chicken Bowl Recipe Perfect for Busy Nights

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A quick and easy teriyaki chicken bowl with a homemade sticky, sweet-savory glaze, tender chicken, fresh veggies, and fluffy rice. Perfect for busy weeknights when you want a satisfying homemade meal in just 20 minutes.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts (about 1 pound / 450 grams), sliced thinly
  • ¼ cup (60 ml) soy sauce (low-sodium preferred)
  • 2 tablespoons honey or maple syrup
  • 1 tablespoon rice vinegar
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1 tablespoon cornstarch mixed with 2 tablespoons water
  • 1 cup broccoli florets (fresh or frozen)
  • 1 medium carrot, thinly sliced
  • ½ red bell pepper, sliced
  • 2 cups cooked white or brown rice (about 400 grams)
  • 1 tablespoon vegetable or canola oil
  • Sesame seeds, toasted (optional)
  • Chopped green onions (for garnish)

Instructions

  1. Cook 2 cups of rice according to package instructions (about 15-20 minutes).
  2. In a small bowl, whisk together ¼ cup soy sauce, 2 tablespoons honey, 1 tablespoon rice vinegar, minced garlic, and grated ginger. Set aside.
  3. Thinly slice chicken breasts and vegetables (carrot, bell pepper, broccoli florets).
  4. Heat 1 tablespoon oil in a large non-stick skillet over medium-high heat. Add chicken slices in a single layer and cook for 3-4 minutes per side until golden and cooked through (internal temp 165°F / 74°C). Remove chicken and set aside.
  5. In the same pan, stir-fry broccoli, carrots, and bell pepper for 3-4 minutes until tender-crisp.
  6. Return chicken to the pan and pour the teriyaki sauce over chicken and veggies. Stir to coat evenly.
  7. Mix 1 tablespoon cornstarch with 2 tablespoons water until smooth. Pour slurry into the pan and stir continuously. Cook 1-2 minutes until sauce thickens and becomes glossy. Add a splash of water if too thick.
  8. Taste and adjust seasoning with black pepper or more honey if desired. Remove from heat.
  9. Serve cooked rice in bowls, top with teriyaki chicken and veggies, and garnish with sesame seeds and chopped green onions. Serve immediately.

Notes

Keep heat moderate to avoid burning garlic and ginger. Thinly slice chicken for quick cooking and tenderness. Mix cornstarch with cold water before adding to sauce to avoid lumps. Adjust seasoning to taste. Rest chicken a few minutes after cooking to keep juicy. Use tamari for gluten-free version. Frozen veggies should be slightly thawed before cooking to avoid sogginess.

Nutrition

Keywords: teriyaki chicken, quick dinner, easy recipe, chicken bowl, homemade teriyaki sauce, weeknight meal, healthy dinner

Find it online: https://blixfood.com/easy-20-minute-teriyaki-chicken-bowl-recipe-perfect-for-busy-nights/