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Recipe – Teriyaki Chicken Rice Bowls!

There are a couple of stir fry recipes that I make and this one is one of my favorites. I make a homemade teriyaki sauce simply because I haven’t found a store bought one that I actually like. Have you? If so, use it! If not, use this one. This is about as exotic as I get since it calls for rice vinegar, which I wouldn’t normally have in my pantry. But for this recipe? Oh yeah! I make it often enough that it justifies the expense. When I make the sauce, I make 3 times more than 1 need and simply freeze the rest, ready for the next time that I make stir fry. That makes the recipe pull together really quickly! And since it has meat, veggies and rice, it’s pretty much a complete meal. At least, it is in our house!

For veggies, I buy those big mega stir fry veggie packs at Walmart and just don’t use their sauce. I haven’t yet found a better (or easier) way to get the veggies for this dish. I did adapt this recipe from Real Mom Kitchen, but not majorly. I just like more veggies, less chicken and more sauce. But play around with the proportions that you like!


Teriyaki Chicken Rice Bowls

Delicious chicken and vegetable stir-fry rice bowls
Course Main Course
Cuisine Chinese
Keyword Teriyaki Chicken Rice Bowls
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 servings
Author Jayme


Teriyaki Sauce

  • 1 tablespoon cornstarch
  • 1 tablespoon cold water
  • 1/2 cup white sugar
  • 1/2 cup soy sauce
  • 1/4 cup rice vinegar
  • 2 cloves garlic, minced
  • black pepper to taste

Stir Fry

  • 1-2 Tbsp vegetable or canola oil
  • 3/4 lb boneless skinless chicken breasts or thighs, cut up into bite sized pieces
  • 5 cups frozen stir-fry vegetables
  • 1/2 of the teriyaki sauce (see recipe above or use a store bought one)
  • 3 cups steamed rice


Teriyaki Sauce

  • In a small saucepan, whisk together the cornstarch and cold water until smooth and no lumps. Then, whisk in the sugar, soy sauce, vinegar, garlic, and ground black pepper.
  • Bring to a boil over medium heat then reduce it and simmer until thickens. You will end up with about 1 cup of sauce.
  • To freeze it, wait until room temperature (or cooled in frig), then place in storage container. I usually make a batch, use one immediately and freeze the rest in 2 different portions.

Stir Fry

  • Place a little oil in the bottom of a wok or non-stick skillet over medium heat. Give the oil and pan a minute or two to get hot.
  • Then add your chicken to the pan and cook for a few minutes.
  • Add about 1/2 of your teriyaki sauce.
  • Add the frozen veggies to the pan. Cover and cook for 7 to 10 minute mores, stirring every couple of minutes, until veggies are heated through and at your desired "crunchiness" level.
  • Add the remaining teriyaki sauce to the mixture and serve over the rice. Serve with additional teriyaki sauce if desired.

Jayme is a wife to 1 and a mother to three little boys. She coupons, but isn’t super extreme about it. She price matches and loves it! While she likes to cook, she’s in the stage of life where simple is usually better! She never knows how many hands she’ll have free at dinner time! You can find her at No Regrets Living.

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