Whenever the takeout cravings hit — but I want to keep things clean — this Skillet Teriyaki Chicken Bowl saves the day.

It’s got everything I love about a good rice bowl: juicy chicken, crisp-tender veggies, and that sweet-salty teriyaki sauce… but made with real ingredients and no added junk. You can whip this up in about 25 minutes, and it all happens in one skillet.

Serve it over rice, cauliflower rice, or even in lettuce cups for a lighter take. However you dish it out, this meal is bold, balanced, and so satisfying.

Ingredients:

For the chicken:

• 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces

• 1 tbsp olive oil

• Salt and pepper to taste

For the teriyaki sauce:

• ¼ cup low-sodium soy sauce or coconut aminos

• 2 tbsp honey or pure maple syrup

• 1 tbsp rice vinegar

• 1 clove garlic, minced

• 1 tsp fresh grated ginger (or ½ tsp ground)

• 1 tsp arrowroot or cornstarch + 1 tbsp water (for thickening)

Add-ins:

• 1 cup broccoli florets

• 1 red bell pepper, sliced

• ½ cup shredded carrots

• Optional toppings: sesame seeds, green onions, avocado, cooked rice

Instructions:

1. Make the sauce
   In a small bowl, whisk together soy sauce, honey, vinegar, garlic, and ginger. In a separate bowl, mix arrowroot with water to make a slurry and set both aside.

2. Cook the chicken
   Heat olive oil in a large skillet over medium-high heat. Season chicken lightly with salt and pepper, then cook for 5–7 minutes until browned and cooked through. Remove from pan.

3. Sauté veggies
   Add broccoli, bell pepper, and carrots to the skillet. Cook 4–5 minutes until just tender.

4. Add sauce and thicken
   Return chicken to the pan. Pour in the sauce, bring to a simmer, then stir in the slurry. Cook 1–2 minutes until sauce thickens and coats everything.

5. Serve your bowl
   Spoon over warm rice or greens and top with sesame seeds, green onions, or sliced avocado.

Sarah’s Tips:

• Swap the veggies: Use whatever you have — snap peas, zucchini, mushrooms — anything goes.

• Meal prep friendly: Divide into containers for quick grab-and-go lunches.

• No starch? Simmer sauce a little longer and it will thicken naturally.

• Low-carb option: Serve over cauliflower rice or in lettuce cups.

Flavorful Conclusion:

This Skillet Teriyaki Chicken Bowl is a clean eating take on one of my all-time takeout favorites. It’s fast, flavorful, and full of wholesome ingredients that don’t compromise on taste. Whether you meal prep it or serve it straight from the skillet, it’s a go-to you’ll want on repeat.

Nutrition (per serving, serves 4):

• Calories: 360

• Protein: 30g

• Carbs: 20g

• Fat: 18g

• Fiber: 3g

• Sugar: 8g