Teriyaki Chicken Bowl with Rice & Veggies

Andy Anderson !


I love Chinese takeaway… As a matter of fact, if you don’t like Chinese takeaway, then you’re not American (that’s a joke).

However, about ten years ago, I started making my own, and never looked back.

It took three attempts at the sauce before I got what I was looking for... nicely sweet with a perfect bit of sour from the vinegar.

This is my idea of an amusing rice/chicken dish with some good veggies, great taste, and can be thrown together in a minimum of time.

So, you ready… Let’s get into the kitchen.

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15 Min
20 Min
Stove Top




1/2 c
1/4 c
apple cider vinegar
1 tsp
arrowroot powder
1/2 c
honey, less 2 tablespoons
1 clove
garlic, minced
1 tsp
fresh ginger, minced
black pepper, freshly ground, to taste


2 medium
boneless, skinless chicken breasts
baby carrots, or regular carrots sliced on the bias
broccoli florets
long-grain white rice


thinly-sliced scallions (the green part), for garnish
toasted sesame seeds, for garnish


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2Chef’s Note: Cook the rice using about ten-percent less water, and cook until slightly firm to the bite, about 16-18 minutes. Cover & reserve

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4Gather your ingredients.

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5Add the tamari, and apple cider vinegar to a sauté pan, over medium-low heat.

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6Whisk in the arrowroot powder.

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7Add the honey, garlic, ginger, and black pepper (to taste).

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8Stir the ingredients until the liquid begins to simmer, and thicken, about 10 minutes.

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9Chef's Note: I like a bit of a sour tang to my sauce... But this sauce can be customized to your particular tastes. If you want the sauce sweeter, then add less vinegar.

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11Add the chicken breasts to the simmering sauce.

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12Cover, and allow to lightly simmer, until the chicken is cooked through, about 20 minutes.

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13Chef’s Note: Depending on the thickness of the chicken breasts, this might take a bit longer. An instant-read thermometer should register an internal temperature of 165f (75c).

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14Remove the sauce and chicken from the sauté pan, and reserve.

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15Chef’s Note: Do not wipe out the sauté pan.

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16Add the veggies to the pan with a 1/8-cup of water, and bring up to the boil.

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17Cover and steam for about 3 minutes.

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19Remove the chicken from the sauce, and cut on the bias.

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20Add some rice to the bottom of a bowl.

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21Add some veggies on top of the rice.

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22Add the sliced chicken, and drizzle with the sauce.

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23Add the optional sesame seeds, and scallions, if using. Enjoy.

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24Keep the faith, and keep cooking.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Asian
Other Tags: Quick & Easy, Healthy, Heirloom