Chicken Teriyaki Bowls with Steamed Vegetables -

Chicken Teriyaki Bowls with Steamed Vegetables

Elina James

Prep Time 15

Cook Time 35

Total Time 50

Course Dinner

Cuisine Japanese

Servings 4 servings

Calories 300 kcal

For the Chicken u0026 Marinade:
1½ lbs (700 g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
¼ cup soy sauce (low-sodium recommended)
2 tbsp mirin or rice vinegar
2 tbsp honey or brown sugar
2 tbsp vegetable or sesame oil
2 cloves garlic, minced
1 tsp fresh ginger, grated
½ tsp black pepper
For the Vegetables:
1 cup broccoli florets
1 cup sliced carrots
1 red bell pepper, sliced
1 cup snap peas or green beans
Optional: 1 zucchini, sliced
For Serving:
2 cups cooked jasmine rice or brown rice (or noodles)
Optional toppings: sesame seeds, sliced green onions, sriracha or chili flakes

Step 1: Marinate the Chicken : In a medium bowl, combine soy sauce, mirin (or rice vinegar), honey, garlic, ginger, oil, and black pepper. Add chicken pieces and toss to coat evenly. Cover and marinate for 20–30 minutes (or longer for deeper flavor).
Step 2: Steam the Vegetables : Bring water to a boil in a steamer or saucepan with a steamer basket. Add broccoli, carrots, bell pepper, snap peas, and optional zucchini. Steam for 4–6 minutes until vegetables are tender but crisp. Remove from heat and set aside.
Step 3: Cook the Chicken : Heat a large skillet over medium-high heat. Add marinated chicken along with marinade. Cook for 7–10 minutes, stirring occasionally, until chicken is fully cooked and sauce thickens.
Step 4: Assemble the Bowls : Divide cooked rice among 4 bowls. Top each bowl with steamed vegetables. Add cooked teriyaki chicken.
Step 5: Garnish u0026 Serve : Sprinkle sesame seeds and sliced green onions on top. Optional: Drizzle extra teriyaki sauce or sriracha for heat. Serve immediately while hot.