Making your own Teriyaki sauce is so easy and quick, you certainly don’t need to use expensive store-bought ones. This meal comes together in less than 30 minutes and the sauce is great-tasting! No need to order takeout either! This will be on your dinner rotation regularly, for sure!
Ingredients for Teriyaki Chicken Rice Bowls
- Avocado oil (or vegetable oil)
- Boneless, skinless chicken breasts
- Salt and pepper
- Light brown sugar
- Low-sodium soy sauce
- Rice vinegar
- Ground ginger
- Minced garlic
- Dry parsley flakes
- Cornstarch
- Green onions
- Sesame seeds
- Cooked rice
- Steamed broccoli
How to Make Teriyaki Chicken Rice Bowls
1. Season the chicken with salt and pepper.
2. Heat the oil in a large skillet over medium-high heat and brown the diced chicken for 2 minutes on each side until fully cooked.
3. Make the sauce by combining the soy sauce, brown sugar, rice vinegar, ground ginger, garlic, cornstarch, and parsley flakes.
4. Pour the sauce over the cooked chicken and cook until the sauce has thickened and glazed the chicken cubes. Remove from heat and add sliced green onions and toasted sesame seeds on top.
5. Serve with white rice and steamed broccoli.
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Can I Freeze Teriyaki Chicken?
Yes, you can. Make the chicken according to the recipes instructions, let it cool down completely, store in an airtight container or freezer bag, and freeze for up to 3 months. Thaw in the refrigerator overnight and reheat in the microwave. Don’t store the rice or broccoli with the chicken.
How to Store Teriyaki Chicken and Rice Bowls
If you have any leftovers, let them cool down completely, and store them separately (rice, broccoli, and chicken) in airtight containers. Refrigerate for up to 3 days. Reheat in the microwave. You can reheat the bowl with the rice, chicken, and broccoli.
Can I Make Teriyaki Sauce without Sugar?
You can use your favorite no-calorie sweetener, honey, or maple syrup to sweeten the sauce. If you use a no-calories sweetener, you may need to add a bit more cornstarch to thicken the sauce, and it may not be as glossy. Sugar contributes gloss and thickness to the sauce.
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Don’t lose this delicious recipes:
Quick Teriyaki Chicken Rice Bowls Recipe
This simple and tasty 20-minute recipe of delicious rice plated with some broccoli and tender chicken full of garlicky goodness, made into these perfect Teriyaki Chicken Rice Bowls.
Ingredients
- 1 lb skinless, boneless chicken breast, cut into 1-inch cubes
- ½ tsp salt or to taste
- Ground black pepper to taste
- Cooked white rice
- Steamed broccoli
- 4 green onions, sliced
- 2 tsp toasted sesame seeds
For the teriyaki sauce:
- ¼ cup low-sodium soy sauce
- 2 tbsp unseasoned rice vinegar
- 2 garlic cloves, minced
- ¼ cup packed light brown sugar
- ½ tsp ground ginger
- 1 tsp dry parsley flakes
- 1 tbsp cornstarch
Instructions
- Season the chicken with salt and pepper.
- Heat the oil in a large skillet over medium-high heat and brown the diced chicken for 2 minutes on each side until fully cooked.
- Make the sauce by combining the soy sauce, brown sugar, rice vinegar, ground ginger, garlic, cornstarch, and parsley flakes.
- Pour the sauce over the cooked chicken and cook until the sauce has thickened and glazed the chicken cubes. Remove from heat and add sliced green onions and toasted sesame seeds on top.
- Serve with white rice and steamed broccoli.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 268Total Fat: 5gSaturated Fat: 1gCholesterol: 96mgCarbohydrates: 17gFiber: 1gSugar: 12gProtein: 38g
Sos Recipes is not staffed by nutritionists or dietitians, and any provided nutritional information is an approximation. If calorie count and nutritional value are crucial to you, we suggest inputting the ingredients into your preferred online nutritional calculator. The actual calorie and nutritional content may differ based on the brands used.