Chicken Teriyaki Bowl
This easy chicken teriyaki bowl is a perfect weeknight dinner for busy families. Chicken and veggies are roasted together with a simple homemade teriyaki sauce.
Servings: 4 servings
Calories: 603kcal
Ingredients
Teriyaki Sauce
- ⅓ cup soy sauce
- 5 Tablespoons rice wine vinegar
- 4 Tablespoons honey
- 4 Tablespoons water
- 3 garlic cloves minced finely
- 1 teaspoon minced ginger
- 1 ½ teaspoon cornstarch
- 2 Tablespoons sesame oil
Sheet Pan
- 1.5 pounds boneless skinless chicken breast
- 3 cups broccoli florets
- 2 cups baby carrots
- 1 medium onion sliced thick
- ¼ teaspoon sesame oil
- ½ teaspoon salt
- ½ teaspoon pepper
For serving:
- 2 cups cooked white rice
Instructions
Make the teriyaki sauce
- In a medium saucepan, whisk together the soy sauce, rice wine vinegar, honey, sesame oil, garlic cloves, cornstarch, and ginger until combined.
- Place the saucepan on the stovetop and turn it onto medium heat.
- Bring to a simmer, whisking quite frequently.
- Continue whisking frequently until the sauce has thickened.
- Divide the sauce in half, one half for cooking and one half for dipping.
Bake the meal
- Preheat the oven to 400 F and line a rimmed baking sheet with parchment paper.
- Season the chicken with salt and pepper on both sides.
- Place the chicken in the center of the prepared baking sheet.
- In a medium bowl, toss together the broccoli, baby carrots and sliced onion with ¼ teaspoon of sesame oil, salt and pepper, and 3 Tablespoons of the teriyaki sauce. Toss to combine.
- Nestle the seasoned veggies around the chicken so it is in one even layer and spaced out as nicely as you can.
- Drizzle some of the teriyaki sauce over the chicken, being careful not to contaminate the remaining sauce with raw chicken.
- Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165 F.
- Allow the meal to rest for 5 minutes before slicing the chicken and serving with rice.
Notes
Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave until warm.
Nutrition
Serving: 1g | Calories: 603kcal | Carbohydrates: 58g | Protein: 60g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 10g | Cholesterol: 145mg | Sodium: 1641mg | Fiber: 6g | Sugar: 23g
