Quick Chicken Teriyaki Rice Bowls

These amazing Chicken Teriyaki Rice Bowls are ready in 20 minutes or less. Enjoy a delicious and healthy weeknight dinner recipe. Made without cornstarch

Thank you, Uncle Ben’s for Sponsoring this delicious post

Quick Chicken Teriyaki Rice Bowls

Are you looking for a fun and healthy quick chicken dinner? These delicious Chicken Teriyaki Rice Bowls are the answer. They are super easy to make, loaded with veggies, and free of cornstarch or any other thickeners.

I make the sauce a little sweet to go with the rice vinegar. It gives the chicken breast a nice balance of flavor and it also permeates to the rice. It’ll make every bite as tasty as the first. Gotta love those rice bowls.

Chicken breast is always my go-to protein when I need to fix dinner quickly. Since it can be cubed, sliced, or pounded thin, it’s not only versatile but ready in 15 minutes or less.

Today I stir fried mine with lot’s of colorful veggies and topped with sesame seeds. You can use whatever vegetables you have on hand or a frozen medley.

Mine were carrots, edamame, and broccoli. You can also add peppers, onions, snow peas, water chestnuts, etc.

Just like the Ben’s Beginners program, I concur that cooking with kids and involving them in the production of meals will encourage them to eat healthier throughout their life.

By cooking alongside with me they learn all about measuring and encourages them to be creative.

While cooking, I explained to them that chicken needs to be cooked all the way, otherwise it could make them sick. I also told them the importance of caramelization in terms of flavors. They loved the lesson.

I hope you can try this delicious Chicken Teriyaki Rice Bowls at home. If you do, please upload a pic on Instagram and tag me @Livingsweetmoments or use the hashtag #LivingSweet. I promise to repost it.

Print Recipe

3.80 from 5 votes

Chicken Teriyaki Rice Bowls

These amazing Chicken Teriyaki Rice Bowls are ready in 20 minutes or less. Enjoy a delicious and healthy weeknight dinner recipe. Made without cornstarch

Prep Time5 minutes mins

Cook Time15 minutes mins

Total Time20 minutes mins

Course: Main Course

Cuisine: Asian, Japanese

Servings: 4

Calories: 356kcal

Author: Tiffany Bendayan

Ingredients

For Stir Fry

• 1 lb Boneless Skinless Chicken Breasts cubed
• 1 cup Carrots sliced thinly
• 2 cups Broccoli Florets
• 1/2 cup Edamame beans
• 1 tablespoon Sesame Oil divided
• 2 cloves Garlic minced
• 1 teaspoon Ginger minced
• 2 teaspoons Sesame Seeds optional

For Teriyaki Sauce

• 2 tablespoons Light Brown Sugar
• 1/4 cup Low sodium Soy Sauce
• 3 tablespoons Rice Wine Vinegar

For Rice

• 2 cups prepared Uncle Ben's Rice (white or brown)

US Customary - Metric

Instructions

• Prepare rice according to the instructions in the box
• In a small bowl, mix the light brown sugar, rice wine vinegar, and soy sauce together. Set aside
• In a large skillet over medium-low heat add 1/2 of the oil. Sautee the garlic and ginger for 1-2 minutes or until fragrant
• Add the veggies and saute 3-4 minutes. Remove from heat and set aside
• Wipe the skillet and pour the remaining oil over medium-high heat. Stir-fry for 5-6 minutes or until the chicken is no longer pink on the inside
  
• Place the veggies back in the skillet to warm up and pour in the sauce. Stir until the chicken and veggies are mixed in with the sauce. Remove from heat and sprinkle the sesame seeds on top
• Divide the rice among 4 bowls. Add the chicken and veggies on top 
• Enjoy!

Nutrition

Calories: 356kcal | Carbohydrates: 38g | Protein: 31g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 72mg | Sodium: 704mg | Potassium: 806mg | Fiber: 3g | Sugar: 8g | Vitamin A: 5665IU | Vitamin C: 45.5mg | Calcium: 78mg | Iron: 1.9mg

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