Teriyaki Chicken Bowls Recipe -

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Teriyaki Chicken Bowls Recipe

Delicious, takeout-style comfort food that's adjustable to your tastes and hits the spot every time.

Prep Time15

Cook Time20

Total Time35

Course: Main Course

Cuisine: Asian

Servings: bowls

Calories: 657kcal

3 tbsp. cornstarch (or arrowroot powder)
1 cup cold water
½ cup coconut sugar (or Sucanat, or other unprocessed brown, granular sweetener)
½ cup soy sauce (or coconut aminos for soy-free)
2 tsp. honey
½ tsp. sesame oil
½ tsp. ground ginger
½ tsp. garlic powder

In a saucepan over medium heat, combine ¾ cup water, coconut sugar, soy sauce, honey, sesame oil, ginger, and garlic powder. Stir and bring to a low simmer.
1 cup cold water, ½ cup coconut sugar, ½ cup soy sauce, 2 tsp. honey, ½ tsp. sesame oil, ½ tsp. ground ginger, ½ tsp. garlic powder
In a small bowl, whisk together the cornstarch and remaining ¼ cup cold water until smooth.
3 tbsp. cornstarch, 1 cup cold water
Slowly whisk the cornstarch mixture into the sauce, stirring continuously. Simmer for 2–3 minutes, or until thickened. Remove from heat and set aside.
Heat a large skillet over medium-high heat and add oil. Season the cubed chicken with salt and pepper.
1 lb. boneless, skinless chicken breasts, 1½ tbsp. extra virgin olive oil, ½ tsp. salt, ¼ tsp. ground black pepper
Cook the chicken for 3–4 minutes per side, or until fully cooked and lightly browned.
Pour the teriyaki sauce over the chicken and toss to coat, cooking for 1–2 minutes until heated through.
Assemble bowls with a bed of rice, then top with teriyaki chicken, broccoli, carrots, and cucumber.
3 cups cooked brown rice, 1 cup broccoli florets, ½ cup baby cucumber, ½ cup shredded carrots
Garnish with green onions and sesame seeds before serving.
2 medium green onions, 1 tbsp. sesame seeds

Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.