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- 1 pound boneless, skinless chicken thighs - 2 cups broccoli florets - 1 cup snap peas - 1 bell pepper, sliced (red or yellow for added color) - 2 cups jasmine or brown rice - ½ cup soy sauce - ¼ cup honey or maple syrup - 2 tablespoons rice vinegar - 1 tablespoon sesame oil - 2 cloves garlic, minced - 1 teaspoon fresh ginger, grated - 2 tablespoons cornstarch - 1 tablespoon water - Sesame seeds, for garnish - Sliced green onions, for garnish - Optional: red pepper flakes or sriracha for heat

Quick Teriyaki Chicken Bowls with Rice

Discover the irresistible flavors of Sweet & Savory Teriyaki Chicken Bowls, where tender chicken thighs meet vibrant veggies in a delicious teriyaki sauce. This easy-to-make dish combines fresh ingredients like broccoli, snap peas, and bell peppers, served over fluffy jasmine or brown rice. Perfect for meal prep or family dinners, these bowls are customizable to suit every taste and visually stunning. Enjoy a wholesome meal that brings everyone together!
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Ingredients
  

1 lb boneless, skinless chicken thighs, cut into bite-sized pieces

1 cup broccoli florets

1 cup snap peas

1 bell pepper, sliced (any color)

3 cups cooked jasmine or brown rice

1/4 cup soy sauce (low sodium preferred)

2 tablespoons honey or maple syrup

2 tablespoons rice vinegar

1 tablespoon sesame oil

2 cloves garlic, minced

1 teaspoon fresh ginger, grated

1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)

2 tablespoons sesame seeds (for garnish)

2 green onions, sliced (for garnish)

Salt and pepper to taste

Optional: Sriracha or chili flakes for a kick

Instructions
 

Marinate the Chicken: In a medium bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. Add the chicken pieces, coating them well. Let it marinate in the fridge for at least 15 minutes (up to 1 hour for deeper flavor).

    Cook the Rice: Start cooking the rice according to package instructions. If you prefer, you can use leftover rice or a microwaveable bag for speed.

      Sauté the Chicken: In a large skillet over medium-high heat, add the marinated chicken (reserving the marinade). Cook the chicken for about 5-7 minutes, until browned and cooked through, making sure to stir occasionally.

        Add the Veggies: Once the chicken is cooked, add the broccoli, snap peas, and bell pepper to the skillet. Sauté for an additional 3-4 minutes until the vegetables are tender but still crisp.

          Thicken the Sauce: Pour the saved marinade into the skillet and bring it to a simmer. Stir in the cornstarch mixture to thicken the sauce, cooking for another 1-2 minutes until the sauce is glossy and coats the chicken and vegetables.

            Assemble the Bowls: Scoop a generous portion of cooked rice into each serving bowl. Top with the teriyaki chicken and vegetable mixture.

              Garnish: Sprinkle with sesame seeds and sliced green onions. Add Sriracha or chili flakes if desired for an extra kick!

                Serve: Enjoy your Sweet & Savory Teriyaki Chicken Bowls warm, and feel free to customize with additional toppings like crushed peanuts or avocado.

                  Prep Time, Total Time, Servings:

                    15 minutes | 30 minutes | 4 servings