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Teriyaki Chicken Rice Bowls


Teriyaki Sauce

  • 1/2 cup soy sauce (low sodium)

  • 3 tablespoons brown sugar

  • 1/3 cup water

  • 2 tablespoons granulated sugar

  • 2 tablespoons rice vinegar

  • 1 clove garlic (minced)

  • 1 teaspoon ground ginger

  • 1 tablespoon cornstarch

  • 2 tablespoons warm water


  • 1 lb ground chicken

  • 1 teaspoon onion powder

  • 2 cloves garlic, (minced)

  • 1 1/2 cups broccoli (finely chopped)

  • 3/4 cup carrots (thinly sliced)

  • chopped green onions, sesame seeds (for the garnish)

  • cooked rice (for serving)


  • Combine soy sauce, water, granulated sugar, rice vinegar, brown sugar, garlic and ginger in a small saucepan over medium heat. Stir with a whisk until sugar is dissolved.

  • Once sugar is dissolved, combine cornstarch and water then pour that into the mixture. Stir and let it come to a low boil. Upon boiling, reduce heat to low and let simmer while you cook the meat.

  • In a large skillet over medium-high heat add ground chicken, onion powder and garlic. Cook as well as crumble until the meat is no longer pink.

  • Add carrots and broccoli. Stir well. Pour the thickened teriyaki sauce into the vegetables and meat, stir and let simmer 10-15 minutes. Turn the heat to low if it's boiling or getting too hot.

  • Serve over cooked rice and garnish the dish with green onions and sesame seeds.

**YUP, there's sugar in this recipe! What I have found to make this a little healthier is by using honey or just 1/2 of the sugar listed, it still tastes amazing and you're still MUCH BETTER OFF eating this than some pre-made, preservative-filled store bought teriyaki sauce!!


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