Teriyaki Chicken Rice Bowls
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Grilled chicken thighs glazed with a homemade sweet teriyaki sauce, served over fluffy rice with roasted vegetables. Balanced and flavorful, it's a vibrant, satisfying bowl dinner that's simple enough for weeknights.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 medium heads broccoli ((usually I just have to buy 1 package) cut into florets)
- 1 red bell pepper (chopped in 1-inch pieces)
- 1 medium red onion (chopped)
- avocado oil (or extra light olive oil)
- kosher salt
- 2 tablespoons dark brown sugar
- 1 tablespoon honey
- 1/2 teaspoon chili garlic paste (like sambal oelek)
- 1/4 cup low-sodium tamari
- 3 tablespoons water (or broth (chicken or vegetable))
- 3 tablespoons dry sherry wine
- 3 tablespoons rice vinegar
- 1/4 teaspoon white pepper (plus more for seasoning chicken)
- 1 tablespoon cornstarch (plus 1 tablespoon cold water for cornstarch slurry)
- 2 peeled carrots (sliced thin and on an angle)
- 3 garlic cloves (minced)
- 1½ teaspoons peeled and freshly grated ginger
- 1½ pounds boneless skinless chicken thighs
- 2 to 3 cups cooked sushi rice
- 1 tablespoon toasted sesame seeds
- 2 green onions (sliced, for serving)
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 30m
- Sodium
- 1298mg
- Total sugar
- 17g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1025mg
- Calcium
- 104mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 1298MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.