Why eat out when you can make your own teriyaki chicken rice bowls in no time? This recipe begins with a simple teriyaki sauce which I have used before in the oven baked chicken teriyaki thighs. It is so easy to do and is much better than anything you can find in a bottle at the store. The sauce recipe will give you enough sauce for a couple meals and stores in the fridge for several weeks.
Then all you need is some steamed rice, frozen stir fry vegetable, and chicken. For the chicken, can use breasts or thighs, but I really like it with thighs. I also grabbed my stir fry vegetables from Costco for these teriyaki chicken rice bowls. They had a really yummy combination that included broccoli, green beans, sugar snap peas, carrots, red bell peppers, shitake mushrooms, water chestnuts, baby corn, and yellow onion.
- OIL (I USE CANOLA)
- BONELESS SKINLESS CHICKEN BREASTS OR THIGHS
- FROZEN STIR-FRY VEGETABLES
- TERIYAKI SAUCE (SEE RECIPE BELOW)
- STEAMED RICE