Homemade Chicken Teriyaki Bowl
A healthier homemade version of a popular takeaway dish, this Chicken Teriyaki Bowl combines tender chicken with a savory-sweet sauce, served over rice and crisp vegetables.
20 min
Prep
35 min
Cook
4
Serves
480
Calories
Macros · per serving
32g protein
62g carbs
13g fat
Ingredients
For 4 servings
- 1.5 pound chicken thigh
- 0.5 cup soy sauce
- 0.25 cup honey
- 3 clove garlic
- 1 teaspoon ginger
- 2 tablespoon sesame oil
- 2 tablespoon cornstarch
- 0.25 cup water
- 2 cup white rice
- 2 cup broccoli
- 2 carrot
- 2 green onion
Instructions
- 1
Cook the white rice according to package instructions and set aside.
- 2
In a bowl, mix the soy sauce, honey, minced garlic, grated ginger, and sesame oil to make the teriyaki sauce.
- 3
Cut the chicken thighs into bite-sized pieces and marinate them in the teriyaki sauce for 20 minutes in the refrigerator.
- 4
While the chicken is marinating, chop the broccoli into florets and slice the carrots thinly.
- 5
Heat a skillet over medium heat and add the marinated chicken, cooking until fully cooked and browned, about 8-10 minutes.
- 6
In a small bowl, mix the cornstarch with water to create a slurry.
- 7
Pour the slurry into the skillet with the chicken, allowing the sauce to thicken while stirring, about 2 minutes.
- 8
Meanwhile, steam the broccoli and carrots until tender yet crisp, around 5-7 minutes.
- 9
Serve the cooked rice in bowls, top with chicken and sauce, and arrange the steamed vegetables on the side.
- 10
Garnish with chopped green onions and serve warm.
Cook it this week.
NeatEat plans Homemade Chicken Teriyaki Bowl — and the rest of your week — around your budget, groceries included.