Teriyaki Chicken Rice Bowl

Sometimes the easiest meals are the ones you crave the most. This Teriyaki Chicken Rice Bowl is quick, packed with flavor, and perfect for busy nights. I used ground chicken to make it extra fast, then coated it in a sweet and savory teriyaki sauce and served it over warm rice. Simple ingredients, big flavor, and ready in no time. For the veggies, I sautéed some baby broccoli in garlic and oil, then added a splash of water to help it steam until tender. Use whatever veggies you like!

—Chicken Ingredients—

2 tablespoons dark soy sauce

1/4 cup regular soy sauce

1/3 cup water

1 tablespoon rice vinegar

3 tablespoons brown sugar

1/2 teaspoon ginger powder (or fresh ginger)

1 teaspoon cornstarch

3 tablespoons oil

1 pound ground chicken

3 cloves garlic, minced

1 medium onion, diced small

1 red bell pepper, diced small

1/4 teaspoon chicken bouillon powder

1/4 teaspoon chili flakes

—Rice Ingredients—

3 cups jasmine rice (washed and drained)

3 tablespoons oil

1 tablespoon salt

4.5 cups hot water

—Baby Broccoli Ingredients—

12oz baby broccoli, trimmed and washed

2 tablespoons oil

3 cloves garlic, minced

1/4 teaspoon chili flakes

Dash of salt and pepper

2 tablespoons water

Jasmine Rice

1. In a large pot, heat the oil over medium-high heat. Add the washed and drained rice. Add the salt and hot water, cover and bring everything to a boil. Once the water begins to reduce, lower the heat to low, and cook for 20-25 minutes until the rice is tender and fluffy.

Teriyaki Ground Chicken

1. In a small bowl or mason jar, whisk together the dark soy sauce, regular soy sauce, water, rice vinegar, brown sugar, ginger, and cornstarch until well combined. Set the sauce aside.

2. Heat the oil in a large skillet over medium-high heat. Add the ground chicken and cook, breaking it up with a spoon, until fully cooked and lightly browned.

3. Stir in the minced garlic, diced onion, and diced red bell pepper. Season with the chicken bouillon powder and chili flakes, then cook for 2–3 minutes until the vegetables begin to soften and everything is fragrant.

4. Pour in the prepared sauce and stir to combine. Let it simmer for a few minutes until the sauce thickens and nicely coats the chicken.

Garlic Baby Broccoli

1. Heat the oil in a skillet over medium heat. Add the minced garlic and cook for about 30 seconds, just until fragrant.

2. Add the baby broccoli and season with chili flakes, salt, and pepper. Toss everything together to coat.

3. Pour in the water, cover the pan, and let the broccoli steam for a few minutes until tender but still bright green.

Assemble The Bowl

1. Add a layer of fluffy jasmine rice to your bowl, top with the teriyaki ground chicken, and finish with the garlicky baby broccoli. Garnish with green onions, Serve warm and enjoy!

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