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


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  • 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

How to Make Teriyaki Chicken Bowl with Rice & Veggies


  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
  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.
  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. Plate/Present
  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.

Printable Recipe Card

About Teriyaki Chicken Bowl with Rice & Veggies

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

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