Chicken Teriyaki Rice Bowl
A quick and healthier homemade version of the classic chicken teriyaki rice bowl, perfect for satisfying your takeaway cravings with everyday ingredients.
5 min
Prep
15 min
Cook
4
Serves
480
Calories
Macros · per serving
32g protein
64g carbs
12g fat
Ingredients
For 4 servings
- 500 g chicken thigh
- 60 ml soy sauce
- 2 tbsp honey
- 2 clove garlic
- 1 tsp ginger
- 2 tsp cornstarch
- 2 tbsp water
- 1 tbsp olive oil
- 200 g rice
- 200 g frozen mixed vegetables
- 2 green onion
Instructions
- 1
Cook rice according to package instructions.
- 2
Mince garlic and grate ginger. Cut chicken thighs into bite-sized pieces.
- 3
In a bowl, combine soy sauce, honey, minced garlic, and grated ginger.
- 4
In another bowl, mix cornstarch with water to create a slurry.
- 5
Heat olive oil in a pan over medium-high heat. Add chicken and cook until browned and cooked through, about 5-7 minutes.
- 6
Add the soy sauce mixture to the pan and stir. Lower the heat and let it simmer for 2 minutes.
- 7
Add the cornstarch slurry to the pan while stirring continuously until the sauce thickens.
- 8
Meanwhile, microwave the frozen mixed vegetables for 3-4 minutes until hot.
- 9
Serve the chicken and sauce over cooked rice, topped with mixed vegetables and sliced green onion.
Cook it this week.
NeatEat plans Chicken Teriyaki Rice Bowl — and the rest of your week — around your budget, groceries included.