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Lemon Teriyaki Chicken Rice Bowls

This homemade teriyaki sauce is a winner in our house. The bowls can easily be made to serve extra guests or for leftovers. Prepare with 4 chicken breasts, make extra rice and lots of vegetables. Many kids will like fixing their own bowls.


Sauce Ingredients:

  • ¼ cup soy sauce
  • 1 tsp corn starch
  • ¼ cup dark brown sugar
  • 3 tbsp mirin (sweet rice wine)
  • tbsp fresh lemon juice


  • 1 tbsp vegetable oil
  • 3-4 chicken breasts
  • ¼ tsp salt
  • ¼ tsp pepper

Rice and Vegetables:

  • 1 cup brown rice
  • 3 carrots
  • 1 head of broccoli or broccolini
  • selection of peppers, snow peas whatever your family likes


  • Preheat oven to 300° F.
  • Prepare rice as per instructions.
  • In a small sauce pan combine sauce ingredients with a whisk. Cook sauce over medium heat until it thickens. Set aside.
  • Sprinkle chicken with salt and pepper.
  • Heat large ovenproof skillet over medium high heat. Add oil to coat the bottom of the pan. Pan fry chicken for approximately 4 min, until golden brown and flip. With a spoon pour a thin layer of the sauce over chicken (2 T). Cover skillet with the lid and bake in the oven for 20 minutes or until cooked through.
  • While chicken is cooking wash and chop vegetables.
  • Place chicken breasts on a cutting board and let stand 5 minutes.
  • To the same skillet stir fry your vegetables. (I like to steam carrots and broccoli a bit first as they take longer to cook.)
  • Slice chicken and prepare bowls adding rice, chicken and vegetables. Drizzle with desired amount of sauce and serve.