Teriyaki Chicken Rice Bowls


Teriyaki Sauce

1/2 cup low-sodium soy sauce
1/3 cup water
3 tablespoons brown sugar
2 tablespoons granulated sugar
2 tablespoons rice vinegar
1 clove garlic, minced or pressed (I use garlic paste)
1 teaspoon ground ginger (I use ginger paste)
1 tablespoon cornstarch
2 tablespoons warm water


1 lb ground chicken
1 teaspoon onion powder
2 cloves garlic, minced or pressed (I use garlic paste)
1 1/2 cups finely chopped broccoli
3/4 cup thinly sliced carrots
chopped green onions, sesame seeds (for garnish)
cooked rice for serving


  • Combine soy sauce, water, brown sugar, granulated sugar, rice vinegar, garlic and ginger in a small saucepan over medium heat. Stir with a whisk until sugar is dissolved.
  • Once sugar is dissolved, mix together the cornstarch and water and pour that in. Stir and let it come to a low boil. Once boiling, reduce heat to low and let simmer while you cook the meat. 
  • In a large skillet over medium-high heat add ground chicken, onion powder and garlic. Cook and crumble until the meat is no longer pink.
  • Add grated carrots and chopped broccoli and stir well. Pour the thickened teriyaki sauce into the veggies and meat, stir and let it simmer for 10-15 minutes. You may have to turn the heat to low if it's boiling or getting too hot. 
  • Serve over cooked rice and garnish with green onions and sesame seeds.

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