Teriyaki Chicken Rice Bowls

Lisa Anderson

This delightful Teriyaki Chicken Rice Bowl draws its inspiration from the vibrant flavors of Japanese cuisine, where savory meets sweet in a harmonious union. It's a modern twist on a classic favorite, offering a quick and delicious solution to weeknight dinner dilemmas, bringing the authentic taste of teriyaki sauce to your home-cooked meal. Experience a medley of flavors and textures that make each bite an exploration of culinary art.

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Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine East / Southeast Asian

Servings bowls

Calories 385 kcal

Equipment

Large skillet
Saucepan
Mixing bowl
Whisk
Rice cooker or pot

Ingredients

Chicken and Marinade

1 pound boneless, skinless chicken thighs cut into bite-sized pieces
¼ cup soy sauce preferably low sodium
2 tablespoons mirin Japanese rice wine
2 tablespoons honey or maple syrup for a different flavor
2 teaspoons grated fresh ginger adds a fresher taste
2 cloves garlic minced

Rice and Vegetables

2 cups cooked jasmine rice or short-grain rice
1 cup broccoli florets fresh or frozen
1 medium red bell pepper sliced
2 tablespoons sesame oil for sautéing

Garnishes

1 tablespoon toasted sesame seeds for garnish
2 stalks green onions thinly sliced

Instructions

Marinate the Chicken: In a mixing bowl, whisk together soy sauce, mirin, honey, ginger, and garlic. Add chicken pieces, ensuring they're well coated. Let it marinate for at least 5 minutes while preparing other ingredients.
Cook the Rice: While the chicken marinates, prepare the jasmine rice in a rice cooker or pot according to package instructions, ensuring it's fluffy and tender.
Sauté the Vegetables: In a large skillet over medium heat, add sesame oil. Once hot, add broccoli florets and bell pepper slices. Sauté for about 5 minutes, or until vibrant and tender-crisp.
Cook the Chicken: Transfer the marinated chicken pieces into the skillet. Sauté over medium-high heat for 6–8 minutes until golden brown and fully cooked. The sauce should thicken slightly and coat the chicken and vegetables thoroughly.
Assemble the Bowls: Divide the cooked rice evenly among bowls. Top with chicken and vegetables. Sprinkle with toasted sesame seeds and sliced green onions for a burst of flavor and color.

Notes

Lisa’s Tips:

For a spicier kick, add a pinch of red pepper flakes to the marinade.
To make it gluten-free, substitute soy sauce with tamari.
Alternatively, tofu can replace chicken for a vegetarian option.

Nutrition

Calories: 385kcalCarbohydrates: 40gProtein: 27gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gTrans Fat: 0.02gCholesterol: 108mgSodium: 987mgPotassium: 512mgFiber: 2gSugar: 13gVitamin A: 1161IUVitamin C: 60mgCalcium: 61mgIron: 2mg

Keyword Rice Bowls, Teriyaki Chicken

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