Description
Perfect for weeknight dinners, lunch prep, or Asian-inspired meals—this teriyaki chicken bowl is sweet, savory, and satisfying!
Ingredients
Scale
- 4 boneless chicken thighs
- 1/3 cup soy sauce
- 1/4 cup brown sugar
- 2 garlic cloves minced
- 1 tsp fresh ginger grated
- 1 tbsp rice vinegar
- 1 tbsp cornstarch mixed with 2 tbsp water
- 2 cups cooked white rice
- 1/2 cucumber sliced
- 1/2 cup bell peppers sliced
- 1 tsp sesame seeds
- Fresh cilantro chopped
Instructions
- Whisk soy sauce, brown sugar, garlic, ginger, vinegar, and cornstarch slurry in a saucepan and simmer until thickened.
- Season and cook chicken thighs in a skillet until golden and cooked through.
- Let chicken rest, then slice thinly.
- Coat sliced chicken in teriyaki sauce.
- Assemble bowls with rice, chicken, cucumber, and bell peppers.
- Garnish with sesame seeds and cilantro before serving.
Notes
- Double the sauce and store extras in the fridge.
- Use tofu for a vegetarian version.
- Add red pepper flakes or sriracha for spice.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 460
- Sugar: 12g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 110mg