Print

Teriyaki Chicken Veggie Bowls

Teriyaki Chicken Veggie Bowls
Print Recipe

Teriyaki Chicken Veggie Bowls are a vibrant and balanced meal that combines tender chicken glazed in a sweet-savory teriyaki sauce with a colorful mix of crisp vegetables, all served over a base of steamed jasmine rice or noodles. This quick, healthy, and customizable dish offers a delightful contrast of textures and flavors, perfect for busy weeknights or meal prep.

Ingredients

Scale

Chicken

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

Teriyaki Sauce

  • 1/4 cup soy sauce (or tamari for gluten-free)
  • 1/4 cup mirin
  • 1–2 tbsp sugar or honey
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, grated

Vegetables

  • 1 cup bell peppers, sliced
  • 1 cup broccoli florets
  • 1/2 cup shredded carrots
  • 1/2 cup snap peas

Base

  • 2 cups steamed jasmine rice or soba noodles (or quinoa, cauliflower rice, or spiralized zucchini as alternatives)

Garnishes and Aromatics

  • 1 tbsp toasted sesame seeds
  • 2 green onions, thinly sliced
  • Additional garlic and ginger for marinade if desired

Instructions

  1. Prepare the Chicken: Cut chicken thighs into bite-sized pieces. Marinate briefly in a mixture of soy sauce, mirin, minced garlic, and grated ginger to infuse flavor.
  2. Cook the Chicken: Heat a skillet over medium-high heat. Cook the chicken pieces until golden brown and cooked through. Remove from skillet and set aside.
  3. Sauté the Vegetables: Using the same skillet, sauté bell peppers, broccoli florets, shredded carrots, and snap peas until crisp-tender, preserving freshness and crunch.
  4. Make the Teriyaki Sauce: In a small saucepan, combine soy sauce, mirin, sugar or honey, garlic, and ginger. Simmer gently until slightly thickened to form a shiny glaze.
  5. Combine and Glaze: Return cooked chicken to the skillet, pour teriyaki sauce over, and toss to coat each piece thoroughly with the glaze.
  6. Assemble the Bowls: Layer steamed jasmine rice or chosen grain in bowls, top with glazed teriyaki chicken and sautéed vegetables, then garnish with toasted sesame seeds and sliced green onions.

Notes

  • Marinate chicken for at least 30 minutes to enhance flavor intensity.
  • Cook chicken in batches if necessary to avoid overcrowding pan and to achieve a perfect sear.
  • Use fresh, colorful vegetables for nutrition and satisfying crunch.
  • Add cornstarch slurry to teriyaki sauce if a thicker glaze is desired.
  • Sprinkle garnishes like green onions and toasted sesame seeds just before serving for freshness.
  • Store leftovers in airtight containers refrigerated up to 3 days; freeze chicken and vegetables separately for best texture.

Nutrition

Keywords: Teriyaki Chicken, Veggie Bowls, Healthy Dinner, Quick Meal, Gluten Free, Asian Cuisine, Stir-Fry, Weeknight Dinner

Find it online: https://homemademealz.com/teriyaki-chicken-veggie-bowls/