Teriyaki Chicken Rice Bowls

By Ellie

6 Person

30 Minutes

0 Calories

Teriyaki chicken rice bowls take 30 minutes to make and are perfect for a busy weeknight dinner. Ground chicken, broccoli, and carrots simmer on the stove top in a delicious and simple teriyaki sauce. Serve over rice and garnish with green onions!

Ingredients

Chicken

cooked rice for serving
chopped green onions, sesame seeds (for garnish)
3/4 cup thinly sliced carrots
1 1/2 cups finely chopped broccoli
2 cloves garlic, minced or pressed (I use garlic paste)
1 tsp. onion powder
1 lb ground chicken

Teriyaki Sauce

2 tbsp. warm water
1 tbsp. cornstarch
1 tsp. ground ginger (I use ginger paste)
1 clove garlic, minced or pressed (I use garlic paste)
2 tbsp. rice vinegar
2 tbsp. granulated sugar
3 tbsp. brown sugar
1/3 cup water
1/2 cup low-sodium soy sauce

Method

01

Combine soy sauce, water, brown sugar, granulated sugar, rice vinegar, garlic and ginger in a small saucepan over medium heat. Stir with a whisk until sugar is dissolved.
02

Once sugar is dissolved, mix together the cornstarch and water and pour that in. Stir and let it come to a low boil. Once boiling, reduce heat to low and let simmer while you cook the meat.
03

In a large skillet over medium-high heat add ground chicken, onion powder and garlic. Cook and crumble until the meat is no longer pink.
04

Add grated carrots and chopped broccoli and stir well. Pour the thickened teriyaki sauce into the veggies and meat, stir and let it simmer for 10-15 minutes. You may have to turn the heat to low if it's boiling or getting too hot.
05

Serve over cooked rice and garnish with green onions and sesame seeds.

Related Tags

Chicken Recipes

Teriyaki Chicken Recipes

Teriyaki Chicken Rice Bowls

3.9

( By Ellie )

01 Information

Grade easy
Serving 6 servings
Prep Time 10 Mins
Cook Time 20 Mins
Total Time 30 Mins

02 Ingredients

Chicken

cooked rice for serving

chopped green onions, sesame seeds (for garnish)

3/4 cup thinly sliced carrots

1 1/2 cups finely chopped broccoli

2 cloves garlic, minced or pressed (I use garlic paste)

1 tsp. onion powder

1 lb ground chicken

Teriyaki Sauce

2 tbsp. warm water

1 tbsp. cornstarch

1 tsp. ground ginger (I use ginger paste)

1 clove garlic, minced or pressed (I use garlic paste)

2 tbsp. rice vinegar

2 tbsp. granulated sugar

3 tbsp. brown sugar

1/3 cup water

1/2 cup low-sodium soy sauce

03 Method

Step 1

Combine soy sauce, water, brown sugar, granulated sugar, rice vinegar, garlic and ginger in a small saucepan over medium heat. Stir with a whisk until sugar is dissolved.

Step 2

Once sugar is dissolved, mix together the cornstarch and water and pour that in. Stir and let it come to a low boil. Once boiling, reduce heat to low and let simmer while you cook the meat.

Step 3

In a large skillet over medium-high heat add ground chicken, onion powder and garlic. Cook and crumble until the meat is no longer pink.

Step 4

Add grated carrots and chopped broccoli and stir well. Pour the thickened teriyaki sauce into the veggies and meat, stir and let it simmer for 10-15 minutes. You may have to turn the heat to low if it's boiling or getting too hot.

Step 5

Serve over cooked rice and garnish with green onions and sesame seeds.

04 Author