Easy Garlic Lime Chicken Rice Bowls

Savor sweet & tangy Teriyaki Chicken Bowls! Tender thighs glazed in homemade sauce with fluffy rice & fresh veggies. An easy, delicious meal idea.

Print Recipe Pin Recipe

Servings: 1

Course: dinner

Cuisine: Asian, Japanese

Calories: 550

Ingredients Method Nutrition Notes

Ingredients

1 1/2 pounds boneless, skinless chicken thighs
1/3 cup soy sauce
1/4 cup water
2 tablespoons honey
1 tablespoon brown sugar
1 tablespoon rice vinegar
1 teaspoon sesame oil
1 teaspoon minced garlic
1 teaspoon minced ginger
2 tablespoons cornstarch + 2 tablespoons water (for slurry)
2 cups steamed rice
2 cups chopped vegetables such as broccoli, bell peppers, and carrots
2 tablespoons vegetable oil
1 tablespoon toasted sesame seeds
2 green onions, sliced

Method

Whisk together soy sauce, water, honey, brown sugar, rice vinegar, sesame oil, garlic, and ginger in a bowl to prepare the teriyaki sauce. Set the sauce aside.
Cut the chicken thighs into bite-sized pieces.
Heat 1 tablespoon of vegetable oil in a large pan over medium-high heat. Add chicken pieces and cook until browned and cooked through, about 6-8 minutes.
While the chicken cooks, steam your chosen vegetables until tender. Set them aside.
Once the chicken is cooked, pour the prepared teriyaki sauce over it. Stir well to coat the chicken.
Mix cornstarch with water to create a slurry. Slowly add the slurry to the pan, stirring constantly until the sauce thickens, about 2 minutes.
In another pan, heat the remaining 1 tablespoon of vegetable oil. Sauté the steamed vegetables briefly for extra flavor.
Assemble the bowls. Place a serving of rice in each bowl, then top with chicken and sauce. Add sautéed vegetables on the side.
Garnish with toasted sesame seeds and sliced green onions before serving.

Nutrition

Calories: 550kcal

Notes

Ingredient Swap: I've often used boneless, skinless chicken breasts cut into similar bite-sized pieces when that's what I have on hand, and it works beautifully, just keep an

Tried this recipe?