Teriyaki Chicken Rice Bowl
Teriyaki Chicken Rice Bowls are a healthy, filling, and delicious recipe that is loaded with tender white rice, broccoli florets, carrots, and juicy chicken that is covered in teriyaki sauce.
Servings: 6 Servings
Calories: 766kcal
Ingredients
For the Chicken
- 3 chicken breasts, boneless, skinless
- 2 tablespoons butter
- 1 teaspoon Slap Ya Mama® seasoning
- 1 teaspoon garlic salt (can use garlic powder or fresh garlic)
- 1 teaspoon pepper
- ½ tsp paprika
- ¼ tsp red pepper flakes
- ¼ tsp chili powder
- 2 cups broccoli florets
- 1 carrot, shredded
- 4 cups white rice
For the Teriyaki Sauce
- 2 cup chicken broth (can use low sodium)
- 1 cup orange juice
- Zest from a large orange
- 1 cup sugar
- ½ cup rice vinegar
- ½ cup teriyaki (can use low sodium)
- 3 cloves garlic, minced
- ½ teaspoon ground ginger
- ½ teaspoon red pepper flakes
- 1 teaspoon black pepper
- ¼ cup cornstarch
- ¼ cup water
Instructions
Step 1 - Prep
- Cook rice according to package directions and gather all of your ingredients. Shred the carrots, cut the broccoli florets into smaller pieces and slice the chicken into thin, bite-size pieces. In a small bowl, mix cornstarch and water together until blended. Set aside.
Step 2 - Make the Teriyaki Sauce
- Using a small saucepan, over low heat, add all ingredients for the sauce except the cornstarch and water. Stir to combine and bring to a boil. Reduce heat and add cornstarch mixture to sauce. Stir continuously until sauce has thickened.
Step 3 - Cook the Chicken and Vegetables
- Melt 2 tablespoon of butter to a large skillet or large frying pan, over medium heat. Add broccoli and carrots and cook until soft. Remove and place on a plate or bowl while cooking the chicken. Add another tablespoon of butter to skillet and add sliced chicken pieces. Season chicken, stir. Cook chicken until it is no longer pink then pour 1 cup of the teriyaki sauce into the pan with chicken and bring to a simmer. Leave the remaining sauce in the pan to use for additional topping.
Step 4 - Serving
- Place prepared rice into individual serving bowls. Next, add the broccoli and carrots, and then add the chicken. Top with additional teriyaki sauce, if desired.
Notes
Sauce recipe from my Orange Teriyaki Chicken
Nutrition
Calories: 766kcal | Carbohydrates: 150g | Protein: 24g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 1725mg | Potassium: 713mg | Fiber: 3g | Sugar: 41g | Vitamin A: 2385IU | Vitamin C: 55mg | Calcium: 81mg | Iron: 2mg