Baked Teriyaki Chicken Bowl
A flavorful and easy baked chicken bowl with vibrant veggies and a savory teriyaki glaze, perfect for a quick weeknight dinner.
Ingredients
Protein
- 1.5 lb boneless skinless chicken thighs, cut into bite-size pieces
- 1 tbsp neutral oil (such as avocado or canola)
- 0.5 tsp kosher salt
- 0.25 tsp black pepper
Carbohydrates
- 3 cup cooked rice (white, jasmine, or brown)
- 1.5 cup steamed broccoli florets
- 1 cup shredded carrots
- 0.5 cup shelled edamame (thawed if frozen)
Flavorings & Sauces
- 1 tbsp toasted sesame seeds
- 0.33 cup low-sodium soy sauce
- 0.33 cup water
- 3 tbsp brown sugar, packed
- 2 tbsp honey
- 2 cloves garlic, finely minced
- 1 tsp fresh grated ginger
- 1 tbsp rice vinegar
- 1 tbsp toasted sesame oil
- 1 tbsp cornstarch
- 2 tbsp cold water (for slurry)
Instructions
- Preheat oven to 400°F (200°C). Line or lightly grease a 9x13-inch baking dish.
- Whisk soy sauce, water, brown sugar, honey, garlic, ginger, rice vinegar, and sesame oil. Reserve 1/3 of the mixture.
- Toss chicken with oil, salt, pepper, and remaining sauce. Spread in baking dish.
- Bake chicken 15 mins, stir halfway. Simmer reserved sauce, thicken with slurry, then coat chicken and bake 8-10 mins.
- Cook rice and prepare veggies. Serve rice with veggies and chicken, drizzle with glaze, and garnish with green onions and sesame seeds.
Notes
For extra flavor, toast sesame seeds before garnishing.