Quick & Easy Chicken Teriyaki Bowl

When I first started my little corner on the internet almost 4 years ago, I often shared easy dinners for families. To this date, a few of those are still the recipes that are heavily visited on this site. It’s no wonder, no matter how many meals I make or how many recipes I’ve added to my arsenal, sometimes I’m still clueless of what to make for dinner.

Even folks that don’t cook at home have a hard time choosing where to eat dinner at, so of course figuring out what to make is always going to be a never-ending question.

Luckily I do have a few recipes of my own that I keep in rotation when I’m short on time. Recipes like my pan-fried tilapia,  my baked boneless chicken, or goulash and garlic bread to name a few. One meal that my family always enjoys is this chicken teriyaki bowl. It’s quick and easy, ready in 30 minutes or less, and it’s tasty and satisfying. Isn’t that what we all love in a weeknight family meal?

I’ve been making this meal for a few years now, tweaking a bit here and there. This recipe is a result of my favorite findings, however you’re able to add any changes. It’s quite adaptable. As written this recipe uses boneless skinless chicken breast tenderloins, but you could use thigh meat instead. I use whatever we have. Remember, this is not an authentic teriyaki chicken meal, it’s inspired! You can use Oregano or basil in place of the marjoram, and regular salt or pepper in place of the Himalayan pink salt or the white pepper. You can add ground ginger or switch up the veggies with others, it’s totally up to you!

I’ve also used a few brands on teriyaki sauce, but I really enjoy the Soy Vay marinade and sauce. I like that it has sesame seeds in the sauce, but if you have another sauce you prefer then by all means use it!

What I really love about this meal is that my entire family enjoys it. My older boys love it, my husband gets seconds and sometimes thirds, and even the younger boys like it. I make the chicken and veggies in separate pans because my daughter is meatless, so she just used the rice and veggies with a bit of sauce and she’s happy with that too.

Ingredients for a Quick & Easy Chicken Terriyaki Bowl:

• 2 cups cooked long grain white rice
• prepared chicken teriyaki (see recipe below)
• sautéed veggies (see recipe below)

Ingredients for Chicken Teriyaki:

• 1/2 tablespoon butter
• 1/2 tablespoon extra virgin olive oil
• 2 lb boneless skinless chicken breast tenderloins, diced into 1 inch cubes
• 1 teaspoon Himalayan pink salt
• 1/2 teaspoon ground white pepper
• 1/2 teaspoon ground smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried onion flakes
• 1/4 teaspoon dried marjoram flakes
• 1/2 cup Teriyaki Sauce

Ingredients for Sautéed Veggies

• 1/2 tablespoon butter
• 1/2 tablespoon extra virgin olive oil
• 4 medium carrots, peeled and cut into thin strips about 2 inches long
• 2 heads of fresh broccoli, stems cut off
• salt and pepper
• juice of one medium lemon

Directions:

Begin cooking the chicken by adding the butter and oil to a large sauté pan over medium heat. Add chicken and stir occasionally.

While the chicken is browning, add the seasonings while continuing to stir as needed.

Once chicken is seasoned and browned, add the teriyaki sauce and make sure the chicken is well coated.

Reduce heat to a simmer and let it cook, stirring occasionally, while you prepare the veggies.

In a separate sauté pan, add the butter and oil over medium heat and add the carrots first. Let them soften a bit before adding the broccoli. Once you add the broccoli, add the seasonings and let stir till the broccoli turns a bright green and isn’t as crunchy. Once broccoli is ready, remove the veggies from the heat as well as the chicken.

Add some of the rice to a bowl, top with a bit of veggies and then the chicken. Spoon a bit of the sauce over the bowl as well, if desired.

Enjoy!

Do you have a collection of quick and easy weeknight meals you keep in rotation as well?