Teriyaki Chicken Rice Bowls

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!

Course Main Course

Cuisine American

Keyword dinner, rice bowls, teriyaki chicken

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings rice bowls

Calories 182kcal

Author Jessica

Ingredients

Teriyaki Sauce

½ cup low-sodium soy sauce
⅓ cup water
3 tablespoons brown sugar
2 tablespoons granulated sugar
2 tablespoons rice vinegar
1 clove garlic, minced or pressed I use garlic paste
1 teaspoon ground ginger I use ginger paste
1 tablespoon cornstarch
2 tablespoons warm water

Chicken

1 lb ground chicken
1 teaspoon onion powder
2 cloves garlic, minced or pressed
1 ½ cups finely chopped broccoli
¾ cup thinly sliced carrots
cooked rice for serving
chopped green onions, sesame seeds

Instructions

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.

Video

Notes

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.

The calorie count is for 1 serving of the chicken teriyaki. When I serve this, I serve it over 1 cup of cooked rice per person. For 1 serving of teriyaki chicken + 1 cup of rice is 388 calories per serving.

Nutrition