Teriyaki Chicken Rice Bowls
Caramelized chicken thighs over rice with broccoli and carrots for about $2.24 a serving — a bowl the kids demolish and adults quietly appreciate. Thighs are cheaper than breasts and stay juicy under a sticky glaze, and the pan-seared step plus a bottle of teriyaki is honestly all the technique this needs. Rice, vegetables, and protein in one bowl means one dish to clear, and the whole dinner takes half an hour. Good for a weeknight, good for meal prep, and forgiving when you want to swap in whatever vegetable is cheapest that week.
30 min
4
$8.97
$2.24
Ingredients
Estimated Aldi prices for the amount this dinner uses, based on regular shelf prices and the current weekly ad.
Steps
- 1Cook the rice according to package directions.
- 2Sear the chicken thighs in a skillet over medium-high heat, 5–6 minutes per side, until cooked through; slice.
- 3Steam or microwave the broccoli and carrots until crisp-tender.
- 4Toss the sliced chicken with teriyaki sauce in the hot pan until glazed, 2 minutes.
- 5Build bowls with rice, vegetables, and teriyaki chicken.
Tips & swaps
- Any stir-fry vegetable works: snap peas, bell pepper, or frozen mixed vegetables.
- Add a teaspoon of sesame seeds or sliced green onion on top for crunch.
- Cook the rice in the same style as the bowl — day-old rice reheats better than fresh.
- A teaspoon of honey or sriracha stirred into the teriyaki adjusts it to taste.
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Put Teriyaki Chicken Rice Bowls into your week
Add it to a plan built around this week's Aldi deals, or browse all 50 cheap dinner ideas and pick the rest of the week yourself.
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