Savor the vibrant flavors of a Teriyaki Chicken Bowl—perfect for busy weeknights or casual gatherings. Juicy chicken is glazed in a savory-sweet homemade teriyaki sauce, stir-fried with colorful vegetables, and served over fluffy rice or quinoa. It’s quick, customizable, and even better as leftovers!
Total Time: 30 minutes
Yield: Serves 4
Ingredients
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup fresh broccoli florets
- 1 cup sliced bell peppers (any color)
- 1 tbsp oil (vegetable or sesame)
- Cooked rice or quinoa, for serving
For the Teriyaki Sauce
- 1/4 cup low-sodium soy sauce
- 2 tbsp brown sugar
- 1 tbsp minced garlic
- 1 tsp ground ginger
Instructions
- Prep Ingredients
Chop the broccoli and bell peppers. Dice the chicken into uniform pieces. - Make the Teriyaki Sauce
In a small saucepan over medium heat, combine the soy sauce, brown sugar, garlic, and ginger. Stir until the sugar dissolves and the sauce is warmed through. Set aside. - Cook the Chicken
In a large skillet or wok, heat 1 tbsp oil over medium-high heat. Add the chicken and cook for 5–7 minutes, until golden brown and cooked through. - Add the Vegetables
Add the broccoli and bell peppers to the skillet. Stir-fry for 3–5 minutes until the vegetables are crisp-tender. - Add Sauce
Pour the prepared teriyaki sauce over the chicken and vegetables. Stir well to coat evenly and cook for another 1–2 minutes until heated through. - Serve
Spoon over a bed of steamed rice or quinoa. Garnish with sesame seeds or chopped green onions, if desired.
Nutrition (Per Serving)
- Calories: 415
- Protein: 34g
- Carbohydrates: 45g
- Fiber: 3g
- Sugar: 8g
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Cholesterol: 80mg
- Sodium: 720mg
Tips & Variations
- Customize your bowl: Add snap peas, shredded carrots, or edamame for extra crunch and color.
- Make it vegetarian: Substitute chicken with tofu or tempeh.
- Spice it up: Stir in red pepper flakes or a drizzle of sriracha for heat.
- Meal prep friendly: Store in airtight containers in the fridge for up to 3 days for quick lunches.
Teriyaki Chicken Bowl
- Total Time: 30 minutes
- Yield: Serves 4
Description
Savor the vibrant flavors of a Teriyaki Chicken Bowl—perfect for busy weeknights or casual gatherings. Juicy chicken is glazed in a savory-sweet homemade teriyaki sauce, stir-fried with colorful vegetables, and served over fluffy rice or quinoa. It’s quick, customizable, and even better as leftovers!
Ingredients
-
1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
-
1 cup fresh broccoli florets
-
1 cup sliced bell peppers (any color)
-
1 tbsp oil (vegetable or sesame)
-
Cooked rice or quinoa, for serving
For the Teriyaki Sauce
-
1/4 cup low-sodium soy sauce
-
2 tbsp brown sugar
-
1 tbsp minced garlic
-
1 tsp ground ginger
Instructions
-
Prep Ingredients
Chop the broccoli and bell peppers. Dice the chicken into uniform pieces. -
Make the Teriyaki Sauce
In a small saucepan over medium heat, combine the soy sauce, brown sugar, garlic, and ginger. Stir until the sugar dissolves and the sauce is warmed through. Set aside. -
Cook the Chicken
In a large skillet or wok, heat 1 tbsp oil over medium-high heat. Add the chicken and cook for 5–7 minutes, until golden brown and cooked through. -
Add the Vegetables
Add the broccoli and bell peppers to the skillet. Stir-fry for 3–5 minutes until the vegetables are crisp-tender. -
Add Sauce
Pour the prepared teriyaki sauce over the chicken and vegetables. Stir well to coat evenly and cook for another 1–2 minutes until heated through.
-
Serve
Spoon over a bed of steamed rice or quinoa. Garnish with sesame seeds or chopped green onions, if desired.
Notes
-
Customize your bowl: Add snap peas, shredded carrots, or edamame for extra crunch and color.
-
Make it vegetarian: Substitute chicken with tofu or tempeh.
-
Spice it up: Stir in red pepper flakes or a drizzle of sriracha for heat.
-
Meal prep friendly: Store in airtight containers in the fridge for up to 3 days for quick lunches.