Teriyaki Chicken Rice Bowl

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A quick teriyaki chicken rice bowl with a sweet-savory ginger-garlic glaze, steamed broccoli and jasmine rice, finished with green onions and sesame seeds. This Japanese-inspired rice and grain recipe, ready in about 22 minutes, pairs chicken breast, soy sauce, honey for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 1, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 12 min Serves 1 Japanese cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium bowl, whisk together 3 tbsp soy sauce, 2 tbsp honey, 1 tbsp rice vinegar, 1 tsp grated ginger, and 2 minced garlic cloves until well combined.
  2. Step 2: Heat 1 tbsp sesame oil in a skillet over medium-high heat. Add 8 oz chicken breast cubes and sauté for 5 minutes until edges start to brown.
  3. Step 3: Pour the teriyaki sauce mixture over the chicken in the skillet. Reduce heat to medium and cook for another 5-6 minutes until the sauce thickens and coats the chicken evenly.
  4. Step 4: Warm 1 cup cooked jasmine rice in the microwave or a covered pan until hot, then divide it between bowls.
  5. Step 5: Place the teriyaki chicken and 1/2 cup steamed broccoli on top of the rice. Garnish with 2 sliced green onions and 1 tsp sesame seeds before serving.

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