Chicken teriyaki rice bowls are put together in under 30 minutes and use a simple to make homemade teriyaki sauce that adds the perfect tang! These bowls are perfect for busy weekday family meals!
Cook the rice. Make the rice according to package instructions. This is the longest portion of the recipe, so start the rice beforehand.
Cook the chicken. Heat the sesame seed oil in a medium-sized pan over medium heat on the stove. Once the oil is hot, add the ginger and garlic and sautè for 2 minutes. Add the chicken to the pan and sear on each side for 4 minutes.
Make the teriyaki sauce. Combine the water, soy sauce, ground ginger, garlic powder, rice vinegar, brown sugar, and cornstarch in a measuring cup. Whisk it until there are no clumps. Add the teriyaki sauce to the pan, then stir to evenly coat the chicken. Cook for another 2-3 minutes until the sauce has thickened.
Steam the broccoli. Cut the broccoli into florets. Heat a large pot with 1 inch of water on high heat until the water is boiling. Place the broccoli in the steaming backset and place the steaming basket in the pot, then cover and cook for 4 minutes. t
Serve. Place the rice and broccoli in a bowl, then add the teriyaki chicken. Top with sesame seeds, sriracha sauce, and scallions. Mangia!