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 super simple teriyaki sauce. Serve over rice and garnish with green onions! Dinner will be so yummy.
I know I just posted another rice dinner yesterday but there is no way I am going another day without sharing these crazy good & crazy easy teriyaki chicken rice bowls with y’all.
I found this recipe from 5 Boys Bakers and have made it 3x since finding it —–> and seriously, you all should check out her blog! I literally have almost every single recipe bookmarked to make soon, haha 🙂 I love to cook and collect recipes what can I say.
Teriyaki just happens to be one of my favorite things. The sweet thick sauce over some rice is basically dinnertime perfection. It’s also a kid favorite because you can eat it over rice and all kids like rice. Well, except for my 7 year old….. I am still working on him because rice is very popular at our house. You could also go low-carb and eat as a lettuce wrap.
It’s also loaded with fresh veggies! #momwin
Chopped broccoli and grated (or thinly sliced) carrots plus crumbled ground chicken for some protein. It’s a complete meal.
Cut up your veggies, whisk up the sauce ingredients and cook your chicken with some onion powder and garlic. Then everything gets combined and simmers until it’s nice and thick and flavorful. Just about 10 minutes and that’s it.
This stuff smells so good. I wish sometimes my blog had one of those ‘scratch n sniff’ things on the pictures. That would be awesome.
It’s crazy that with only a few ingredients you can have a yummy, flavorful, and fast dinner ready to go.
Sprinkle with some chopped green onions and serve over rice. So simple guys and you’re going to love it.
You could also make this with ground turkey too. I have never done it because I am super partial to the ground chicken in this dish. But you could if you wanted to 🙂
Thanks for stopping by and let me know what you think if you make this!
Teriyaki chicken rice bowls are perfect for a busy weeknight dinner. Ground chicken, broccoli, and carrots simmer on the stove top in a delicious and super simple teriyaki sauce. Serve over rice and garnish with green onions!
4.5 based on 4 review(s)
- 1/2 cup reduced-sodium soy sauce
- 1/3 cup water
- 2 tablespoons brown sugar
- 3 tablespoons granulated sugar
- 2 tablespoons rice vinegar
- 1 garlic clove, minced or pressed
- 1 teaspoon ground ginger, or fresh (see notes)
- 1 tablespoon cornstarch
- 2 tablespoons warm water
- 1 lb ground chicken
- 1 teaspoon onion powder
- 2 garlic cloves, minced or pressed
- 1 1/2 cups chopped fresh broccoli
- 3/4 cup shredded carrots, or thinly sliced
- chopped green onions, for garnish
- white or brown rice
- Mix 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.
- In a small bowl, whisk together 2 tablespoons warm water and 1 tablespoon cornstarch until cornstarch is completely dissolved.
- Slowly whisk the cornstarch mixture into the teriyaki sauce and bring to a light boil. Once boiling reduce heat to low and let simmer for 5 minutes or until slightly thickened.
- In a large skillet over medium-high heat add ground chicken, onion powder and garlic. Cook until the meat is no longer pink.
- Add grated carrots and chopped broccoli and stir well.
- Pour teriyaki sauce over cooked meat mixture and stir. Simmer for 8-10 minutes.
- Garnish with green onions and serve over rice.
You could also use ground turkey instead.
If you want maximum flavor then use fresh ginger. You will only need to use 1/2 teaspoon. Tip for ginger: use a vegetable peeler and peel the skin off. Cut up the ginger into small squares. Place inside a Ziploc bag and put in the freezer. When you need some ginger take a square out of the freezer and grate it or finely mince it.
Make sure your broccoli is chopped very small otherwise it won't cook and it will be crunchy. If you slice the carrots make sure they are sliced very thin as well. I find that it's best to shred the carrots. Like on a cheese grater.
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