Total Time: 25 minutes | Prep: 5 minutes | Cook: 20 minutes
When soccer practice runs late and homework is piling up, these customizable teriyaki chicken bowls save dinnertime with minimal prep and maximum satisfaction.
Ingredients
For the chicken:
- 1½ pounds boneless, skinless chicken thighs (or breasts), cut into 1-inch pieces
- 3 tablespoons store-bought teriyaki sauce (plus more for serving)
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
For the bowls:
- 3 cups cooked rice (white or brown)
- 1 bell pepper, sliced
- 1 cup frozen edamame, thawed
- 1 cup shredded carrots
- 2 green onions, sliced
- Sesame seeds for garnish (optional)
Instructions
- Start your rice first. Use the quick-cook method on the package or use microwaveable rice pouches to save time.
- Heat olive oil in a large skillet over medium-high heat.
- Add chicken pieces to the skillet. Season with a pinch of salt and pepper. Cook for 4-5 minutes, stirring occasionally, until starting to brown.
- Add minced garlic and cook for 30 seconds until fragrant.
- Pour in teriyaki sauce and stir to coat the chicken pieces. Cook for another 5-7 minutes until chicken is cooked through and sauce has thickened slightly.
- Assembly time! Divide rice among bowls, top with teriyaki chicken, and arrange vegetables around the chicken.
- Drizzle with additional teriyaki sauce if desired, sprinkle with green onions and sesame seeds.
Make It Your Own
Protein swaps: Use ground turkey, beef, or cubed tofu instead of chicken.
Veggie options:
Short on fresh produce? Use a 12-oz bag of frozen stir-fry vegetables instead.
- Got picky eaters? Keep components separate and let everyone build their own bowl.
- No rice cooker? Quinoa cooks faster or use cauliflower rice for a lower-carb option.
Sauce hacks:
No teriyaki sauce? Mix 3 tablespoons soy sauce with 1 tablespoon honey or brown sugar and ½ teaspoon garlic powder.
- For a thicker sauce: Add 1 teaspoon cornstarch mixed with 1 tablespoon water at the end of cooking.
Pro Mom Tips
Meal prep magic: Double the chicken portion and refrigerate half for quick lunch bowls or wraps tomorrow.
Leftover remix: Transform extras into teriyaki fried rice the next day by adding a scrambled egg.
Kid-friendly hack: For super picky eaters, reserve some plain cooked chicken pieces before adding the sauce.
Easy cleanup: Line your cutting board with parchment paper when prepping raw chicken for quick disposal.
Got a 30-minute wonder that saves your weeknight dinner routine? Submit your tried-and-true recipe to contact@organizedmomcollective.com and you might be featured in our next post!
