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High-Protein Teriyaki Chicken Rice Bowls - Simple, Satisfying, and Meal-Prep Friendly

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Chicken: 1.5 pounds boneless, skinless chicken breast or thighs
  • Rice: 3 cups cooked rice (jasmine, basmati, or brown rice)
  • Vegetables: 2 cups broccoli florets, 1 red bell pepper (sliced), 2 medium carrots (sliced), 3 green onions (sliced)
  • Sauce Base: 1/2 cup low-sodium soy sauce, 1/4 cup water, 3 tablespoons honey or maple syrup, 2 tablespoons rice vinegar, 1 tablespoon sesame oil
  • Aromatics: 3 cloves garlic (minced), 1 tablespoon fresh ginger (grated)
  • Thickener: 2 teaspoons cornstarch mixed with 2 tablespoons water
  • Cooking Oil: 1–2 tablespoons avocado or olive oil
  • Optional Add-Ins: sesame seeds, sriracha or red pepper flakes, edamame, cucumber, avocado, nori strips
  • Garnish: lime wedges and extra green onions

Method
 

  1. Cook the rice. Prepare your rice according to package directions. Keep warm. If meal prepping, spread it on a tray for 5 minutes to steam off excess moisture for better storage.
  2. Mix the teriyaki sauce. In a bowl, whisk soy sauce, water, honey, rice vinegar, sesame oil, garlic, and ginger. In a small cup, stir cornstarch with water to make a slurry. Keep both nearby.
  3. Cut the chicken. Slice chicken into bite-size pieces. Pat dry with paper towels for better browning. Season lightly with pepper (you likely won’t need salt due to the soy sauce).
  4. Sear the chicken. Heat 1 tablespoon oil in a large skillet over medium-high. Add chicken in a single layer. Cook 5–7 minutes, stirring occasionally, until cooked through and lightly browned. Work in batches if needed.
  5. Steam-sauté the veggies. Push chicken to the side or remove to a plate. Add broccoli, carrots, and bell pepper with a splash of water. Cover for 2–3 minutes to steam, then uncover and stir until crisp-tender.
  6. Add the sauce. Return any chicken to the pan. Pour in the teriyaki base and bring to a simmer. Stir the cornstarch slurry, then pour it in, stirring constantly. Cook 1–2 minutes until the sauce is glossy and clings to the chicken.
  7. Taste and adjust. For more sweetness, add a teaspoon of honey. For more tang, add a splash of rice vinegar. For heat, stir in sriracha or red pepper flakes.
  8. Assemble the bowls. Divide rice among bowls, top with chicken and vegetables, and spoon extra sauce over. Finish with green onions, sesame seeds, and a squeeze of lime.