Teriyaki Chicken Rice Bowl
Chicken and rice with a quick homemade teriyaki sauce. No bottled sauce needed.
Cook the rice according to package directions and set aside.
Stir the soy sauce, brown sugar, and cornstarch together with 3 tbsp water in a small bowl. Set the sauce aside.
Heat the oil in a large skillet over medium-high heat. Add the chicken and cook 6–8 minutes until browned and cooked through.
Add the garlic and cook 30 seconds until fragrant.
Add the frozen vegetables and cook 3–4 minutes until heated through.
Pour in the sauce and toss for 1–2 minutes until it thickens and coats everything.
Divide the rice among four bowls, top with the chicken and vegetables, and scatter the green onions over top.
Chicken breast is the expensive part. Keep it to 400 g and let the rice and vegetables carry the bowl.
- Bone-in thighs are cheaper but need deboning for a bowl; breast is worth it here for clean cubes.
- Any frozen vegetable mix works — a stir-fry blend is nice if it is on sale.
Estimated values per serving.
This recipe can be made gluten-free with substitutions.
- Replace soy sauce with gluten-free tamari (similar price)
Cornstarch is naturally gluten-free. Swapping soy sauce for tamari makes the whole bowl gluten-free.