Real Recipes From Real Home Cooks ®

teriyaki chicken bowl with rice & veggies

Recipe by
Andy Anderson !
Wichita, KS

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.

yield 4 serving(s)
prep time 15 Min
cook time 20 Min
method Stove Top

Ingredients For teriyaki chicken bowl with rice & veggies

  • 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 md
    boneless, skinless chicken breasts
  • baby carrots, or regular carrots sliced on the bias
  • broccoli florets
  • cauliflower
  • long-grain white rice
  • thinly-sliced scallions (the green part), for garnish
  • toasted sesame seeds, for garnish

How To Make teriyaki chicken bowl with rice & veggies

  • 1
  • 2
    Chef’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
  • 3
  • 4
    Gather your ingredients.
  • 5
    Add the tamari, and apple cider vinegar to a sauté pan, over medium-low heat.
  • 6
    Whisk in the arrowroot powder.
  • 7
    Add the honey, garlic, ginger, and black pepper (to taste).
  • 8
    Stir the ingredients until the liquid begins to simmer, and thicken, about 10 minutes.
  • 9
    Chef'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.
  • 10
  • 11
    Add the chicken breasts to the simmering sauce.
  • 12
    Cover, and allow to lightly simmer, until the chicken is cooked through, about 20 minutes.
  • 13
    Chef’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).
  • 14
    Remove the sauce and chicken from the sauté pan, and reserve.
  • 15
    Chef’s Note: Do not wipe out the sauté pan.
  • 16
    Add the veggies to the pan with a 1/8-cup of water, and bring up to the boil.
  • 17
    Cover and steam for about 3 minutes.
  • 18
  • 19
    Remove the chicken from the sauce, and cut on the bias.
  • 20
    Add some rice to the bottom of a bowl.
  • 21
    Add some veggies on top of the rice.
  • 22
    Add the sliced chicken, and drizzle with the sauce.
  • 23
    Add the optional sesame seeds, and scallions, if using. Enjoy.
  • 24
    Keep the faith, and keep cooking.