We’re trying this new thing in our household where we make food on Sunday to have for the week. Aka planning ahead. Duhhh right? Why have I not been doing this before?? Because weekend time is lazy time. But honestly, it helps SO MUCH! Way a lot less take out happening which helps the budget and the waist line. Win winnnn. One of my new go to’s for prepping meals for the week? Quick and easy chicken teriyaki bowls with homemade sauce!
This recipe legit takes less than 30 minutes to make and that’s including the sauce! It’s perfect for meal prepping for the week, and great for lunch and/or dinner. It’s so quick and easy to cook, you won’t be hanging out in the kitchen for days when you’d rather be enjoying your Sunday ????. Gotta get a little Legend of Zelda Nintendo game time in youknowhatimean??
My husband’s only complaint? More sauce please! Last time I made these chicken teriyaki bowls I accidentally dumped out the leftover sauce ????. Sure, the chicken is cooked up in the skillet with it, but you’ll love the sauce so much that extra drizzling will be necessary. At least Dan thought so ????!
PS. To make these chicken teriyaki bowls a full, well balanced meal, I served the chicken on top of some yummy cooked, long grain rice with steamed broccoli and carrots tossed in a little low sodium soy sauce and a splash of Mirin. Remember to drizzle with extra sauce when you’re all ready to eat!Print
For the Teriyaki Sauce
- 1/4 cup soy sauce
- 2 tablespoons Mirin (sweet rice wine)
- 1 tablespoon honey
- 4 tablespoons brown sugar
- 1 garlic clove, minced
- 1/4 teaspoon ginger paste or ground ginger powder
- 1/2 tablespoon corn starch
For the Bowls
- 1 lb chicken breast, cut into bite sized pieces
- 2 cups cooked, white rice
- 8 ounces broccoli florettes
- 2 carrots, peeled and cut into bite sized pieces
- Sesame oil, extra virgin olive oil, soy sauce, mirin
- Sesame seeds, fresh sliced chives for garnish
- Make the sauce: In a small bowl, mix together corn starch and 1 tablespoon of water to make slurry. Set aside. In a small pot, whisk together all ingredients and 2 tablespoons of water until combined. Bring to a boil and lower heat to a simmer. Whisk in the corn starch slurry and cook 1-2 minutes, until thickened. Set aside in a warm place.
- In a steamer set, steam broccoli and carrots over boiling water for 4-5 minutes, until tender with a little bite. Toss with a splash of soy sauce and mirin. Set aside in a warm place.
- Cook the chicken: In a large skillet, heat 1 teaspoon of sesame oil and 1 tablespoon of olive oil over medium high heat. Add diced chicken and cook until golden and cooked through, about 5 minutes. Pour half of the teriyaki sauce over the chicken and cook 1 more minute.
- Assemble the bowls: Add equal amounts of rice to each bowl. Top with broccoli, carrots, and chicken. Drizzle with remaining teriyaki sauce, sesame seeds and chives.