Description
Skip the takeout and make a fast, flavorful dinner right at home. These Teriyaki Chicken & Veggies Bowls deliver that sticky-sweet, savory taste you love—without the wait or extra cost. Juicy chicken, crisp vegetables, and a glossy homemade teriyaki sauce come together in one pan and land on a cozy bed of rice. Weeknight win!
Ingredients
For the Bowl
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1 lb boneless, skinless chicken breast, cut into bite-size pieces
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1 tbsp olive oil or sesame oil
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2 bell peppers, sliced
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1 cup sugar snap peas (or broccoli florets)
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2 cups cooked brown rice (or white rice)
Teriyaki Sauce
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¼ cup soy sauce (or tamari for gluten-free)
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2 tbsp honey or maple syrup
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1 tbsp rice vinegar
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1 tsp toasted sesame oil
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2 garlic cloves, minced
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1 tsp fresh grated ginger
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1 tsp cornstarch + 1 tbsp water (slurry)
Optional Toppings
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Sesame seeds
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Sliced green onions
Instructions
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Make the Sauce
In a small bowl, whisk soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. Set aside. Mix cornstarch and water in a separate small bowl. -
Cook the Chicken
Heat oil in a large skillet over medium-high heat. Add chicken in a single layer and cook 5–6 minutes, stirring occasionally, until lightly golden and cooked through. Remove to a plate. -
Cook the Veggies
In the same pan, add bell peppers and snap peas. Stir-fry for 3–4 minutes until crisp-tender. -
Combine & Thicken
Return chicken to the pan. Pour in the sauce and bring to a gentle simmer. Stir in the cornstarch slurry and cook 1–2 minutes until thick and glossy. -
Serve
Spoon chicken and veggies over warm rice. Garnish with sesame seeds and green onions if desired.
Notes
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Don’t overcrowd the pan when cooking chicken—this helps it brown instead of steam.
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Fresh garlic and ginger give the best flavor; powdered versions work in a pinch.
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Too thick? Add a splash of water to loosen the sauce.
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Meal prep friendly: Keeps well in the fridge for up to 4 days.