Are you a fan of Chinese buffets? I have the perfect meal for you! This Teriyaki Chicken Rice Bowl recipe is the answer to your cravings. While dining out can be enjoyable, buffets can sometimes feel lackluster. That’s why I created this homemade dish that is even better than anything you’ll find at a buffet or through take-out. It’s quick, easy, and perfect for those busy fall evenings filled with events and family gatherings.
Simplicity and Flavor in One Bite
Despite its impressive appearance, this dish is surprisingly simple to make. The star of the show is the teriyaki sauce, which is not only effortless to prepare but also bursting with flavor. To accommodate my husband’s diabetes, I made a few modifications to the recipe. I swapped out the granulated and brown sugar for Swerve granulated sugar and Swerve brown sugar substitutes. I love using Swerve in my cooking and baking because it doesn’t have that telltale aftertaste found in most other sugar substitutes.
Personal Touches for Added Delight
To cater to my husband’s taste preferences, I made a couple of alterations. Instead of using broccoli, which he isn’t particularly fond of, I substituted it with peas. I also added sautéed chopped red onion for an extra layer of flavor. The combination of peas, carrots, and onions created a delicious medley that reminded me of the flavors found in fried rice.
When cooking the ground chicken, I added a tablespoon of low-sodium soy sauce along with the spices. This step imparted a delightful umami essence to the meat. Just before adding the teriyaki sauce, I incorporated the veggies and let everything cook together for a few minutes. Then, I poured in the sauce and allowed it to simmer for 10 minutes. I served the chicken over hearty brown rice boiled in chicken broth, which added an extra punch of flavor.
A Resounding Success
Let me tell you, this dish was an absolute hit with my husband! He loved every bite, and I will undoubtedly be making it again soon. The blend of savory teriyaki sauce, tender ground chicken, and vibrant vegetables was a winning combination. This recipe is perfect for those looking to recreate the flavors of a Chinese buffet in the comfort of their own home.
If you decide to give this recipe a try, please let me know how it turns out! Happy cooking!
Teriyaki Chicken Rice Bowls
- 1/2 cup low-sodium soy sauce
- 1/3 cup water
- 3 tablespoons brown sugar
- 2 tablespoons granulated sugar
- 2 tablespoons rice vinegar
- 1 clove garlic, minced or pressed
- 1 teaspoon ground ginger
- 1 tablespoon cornstarch
- 2 tablespoons warm water
- 1 lb ground chicken
- 1 teaspoon onion powder
- 2 cloves garlic, minced or pressed
- 1 1/2 cups finely chopped broccoli
- 3/4 cup thinly sliced carrots
- Cooked rice for serving
- Chopped green onions, sesame seeds
- In a small saucepan over medium heat, combine soy sauce, water, brown sugar, granulated sugar, rice vinegar, garlic, and ginger. Stir until the sugar is dissolved.
- In a separate small bowl, mix the cornstarch with warm water. Pour this mixture into the saucepan and stir. Bring the sauce to a low boil, then reduce heat and let it simmer while you cook the meat.
- In a large skillet over medium-high heat, add the ground chicken, onion powder, and garlic. Cook and crumble until the meat is no longer pink.
- Add the grated carrots and chopped broccoli to the skillet and stir well. Pour the thickened teriyaki sauce over the meat and vegetables, stirring to combine. Let it simmer for 10-15 minutes, adjusting the heat if necessary.
- Serve the teriyaki chicken over cooked rice and garnish with chopped green onions and sesame seeds.
(Recipe adapted from togetherasfamily.com)
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