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Quick Teriyaki Chicken Bowl Recipe Easy 20 Minute Dinner Idea

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A fast, flavorful teriyaki chicken bowl ready in 20 minutes, featuring tender chicken, homemade teriyaki glaze, and fresh veggies for a satisfying weeknight meal.

Ingredients

Scale
  • 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 tablespoon vegetable oil (or any neutral oil)
  • Salt and pepper, to taste
  • 1/4 cup soy sauce
  • 2 tablespoons honey or brown sugar
  • 1 clove garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1 tablespoon rice vinegar or apple cider vinegar
  • 1 teaspoon cornstarch mixed with 2 tablespoons water
  • 2 cups cooked white or brown rice (about 1/2 cup uncooked)
  • 1 cup broccoli florets (fresh or frozen)
  • 1 medium carrot, thinly sliced
  • 1/2 cup snap peas or snow peas
  • 2 green onions, sliced (for garnish)
  • Sesame seeds (optional, for garnish)

Instructions

  1. Rinse 1/2 cup uncooked rice under cold water to remove excess starch. Place in a medium saucepan with 1 cup water and a pinch of salt. Bring to a boil, then reduce heat to low and cover. Let simmer for 15 minutes without lifting the lid. Remove from heat and let sit covered for 5 minutes before fluffing with a fork.
  2. While the rice cooks, whisk together soy sauce, honey, minced garlic, grated ginger, and vinegar in a small bowl. Set aside the cornstarch slurry (cornstarch mixed with water).
  3. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Season chicken pieces with salt and pepper. Add chicken to the pan in a single layer. Let sear without moving for 2-3 minutes to get a golden color, then stir and cook for another 5-6 minutes until cooked through (internal temperature 165°F).
  4. In the same pan, add broccoli florets, sliced carrots, and snap peas. Stir-fry with a splash of water or oil over medium heat for 4-5 minutes until just tender but still crisp.
  5. Pour the teriyaki sauce into the skillet with the chicken. Stir well, then add the cornstarch slurry. Cook for 2-3 minutes, stirring constantly until the sauce thickens and coats the chicken evenly.
  6. Spoon cooked rice into bowls. Top with glazed teriyaki chicken and sautéed veggies. Garnish with sliced green onions and sesame seeds if desired.

Notes

Use tamari for gluten-free soy sauce option. Swap honey with maple syrup for vegan version. Frozen veggies save time without compromising freshness. Cook rice ahead or use leftover rice to save time. Bring cornstarch slurry to room temperature before adding to avoid clumping. Do not overcrowd the pan when cooking chicken for best sear.

Nutrition

Keywords: teriyaki chicken, quick dinner, chicken bowl, easy recipe, weeknight meal, homemade teriyaki sauce, healthy dinner

Find it online: https://oracooks.com/quick-teriyaki-chicken-bowl-recipe-easy-20-minute-dinner-idea/