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Sunday, May 26, 2024

Teriyaki Chicken Rice Bowl

My husband really loves a good Chinese buffet, so this meal was sought out to help fulfill that need for him. While we enjoy eating out, a buffet is not my favorite – I tend to go to the hibachi – and I could tell by the Hubs suggestions that he was craving a good ole Chinese dish. And this was WAY better than a buffet dish or take-out! It is an easy and quick dish to get on the table when your evenings are full of events and family.

I really loved this dish! It looks more complicated than it actually is. The sauce is super easy to make and very flavorful. To adjust the recipe to account for my husband’s diabetes, I substituted Swerve granulated sugar for the granulated sugar and Swerve brown sugar for the brown sugar. I like using Swerve in my cooking and baking because it does not tend to have the aftertaste most other sugar substitutes have.

The Hubs is not a big broccoli fan, so I substituted peas for the broccoli. I also sautéed about 1/4 cup of chopped red onion to add. These two additions, with the carrots, gave a flavor that reminded me of fried rice. When cooking the ground chicken, I added about a tablespoon of low-sodium soy sauce with the spices.

Before adding the sauce, I added the veggies and let that all cook for a couple of minutes. Then I added the sauce and let it simmer for 10 minutes. This dish was a HUGE hit with the Hubs and I will definitely be making it again!!

Let me know if you try it! Happy cooking!!


  Teriyaki Sauce

  • ½ cup low-sodium soy sauce
  • ⅓ 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 ½ cups finely chopped broccoli
  • ¾ cup thinly sliced carrots
  • cooked rice for serving
  • chopped green onions, sesame seeds


  • Combine soy sauce, water, brown sugar, granulated sugar, rice vinegar, garlic and ginger in a small saucepan over medium heat. Stir with a whisk until sugar is dissolved.
  • Once sugar is dissolved, mix the cornstarch and water together and pour that in. Stir and let it come to a low boil. Once 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 and crumble until the meat is no longer pink.
  • Add grated carrots and chopped broccoli and stir well. Pour the thickened teriyaki sauce into the veggies and meat, stir and let it simmer for 10-15 minutes. You may have to turn the heat to low if it’s boiling or getting too hot. 
  • Serve over cooked rice and garnish with green onions and sesame seeds.

*recipe adapted from togetherasfamily.com

Monica Rorick
Monica Rorick was raised in Enid, graduating from EHS in 1988. As a young girl, Monica's love for cooking began and she enjoyed being in the kitchen, cooking alongside her mom, grandmother and great-grandmother when she could. She began baking cakes, her first one for her oldest niece's 1st birthday in the summer of 1993. In 1998, she moved to Reading, PA, where she had the opportunity to work with and learn pastry work from a master pastry chef. Monica moved back to Enid in 2010, starting her own business, The Queen of Cake (and all other sweets), which bloomed into The Pastry Nook bakery & bistro. Retiring from the business in January 2022, Monica now enjoys cooking and baking for her husband and family from her own kitchen and is excited to share some of those recipes with you.



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