Chicken Teriyaki Rice Bowls

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  • Approx 2 Pounds Breaded Chicken Tenders
  • 2 Tbsp Olive Oil
  • 1 Cup Teriyaki Sauce
  • 1/4 Cup Brown Sugar
  • 1 Cup of Water
  • 1 Tbsp Cornstarch
  • 4 Cups Cooked White Rice
  • 2 Cups Broccoli Florettes
  • 1 Cup Shredded Carrots
  • 1 Red pepper, Sliced thin
  • Sesame Seeds and Scallions


Bake the chicken tenders as per package instructions

Steam or Microwave the Broccoli until just tender

In a large skillet, heat the olive oil over high heat. Cut the tenders into bite sized chunks and add to the pan. Sautee for about 5 minutes. Add the teriyaki and brown sugar and reduce the heat to meedium. Dilute the cornstarch in the water and mix to combine, add to the pan. Stir and bring to a simmer, stirring often for about 5 minutes.

Serve in bowls of rice, topped with broccoli and other veggies you and your family may like! Top with chopped scallions and sesame seeds.