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!
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.
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.
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.
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.
Serve over cooked rice and garnish with green onions and sesame seeds.
I love using the tubes of garlic paste and ginger paste for this recipe. You can find them in the refrigerated area of the produce section. You can also grate your own fresh ginger and use that instead. You could also use garlic powder in place of the garlic cloves, or even the minced garlic that comes in the jars. Lots of options!
It's easiest to use baby carrots in this recipe. They're already peeled and small, so all you have to do is slice them very thinly.