This Teriyaki Chicken Rice Bowl is a quick and easy meal packed with flavor! Juicy chicken coated in a rich, homemade teriyaki sauce is served over fluffy rice with crisp, colorful veggies. It’s perfect for various occasions, from busy weeknights to casual gatherings. With its standout qualities like high protein content and vibrant ingredients, this dish delights both the eyes and the palate.
Why You’ll Love This Recipe
- Quick Preparation: This recipe is ready in just 25 minutes, making it ideal for busy evenings.
- Flavorful Dish: The homemade teriyaki sauce brings a sweet and savory taste that enhances the chicken and vegetables.
- Healthy Option: Packed with protein and vitamins, this bowl is a great choice for healthy dinner recipes.
- Versatile Ingredients: Customize your teriyaki chicken rice bowl with seasonal veggies or your favorite protein.
- Easy to Make: Perfect for beginner cooks or anyone looking for a simple yet delicious meal.
Tools and Preparation
To make your Teriyaki Chicken Rice Bowl, you will need some essential kitchen tools. Having the right equipment makes cooking easier and more enjoyable.
Essential Tools and Equipment
- Skillet
- Small bowl
- Whisk
- Cutting board
- Knife
Importance of Each Tool
- Skillet: A large skillet allows for even cooking of the chicken and vegetables while ensuring flavors meld perfectly.
- Small bowl: Useful for mixing the teriyaki sauce ingredients without mess.
- Whisk: Helps combine sauces smoothly, preventing clumps in your teriyaki sauce.
- Cutting board: Provides a safe surface for chopping vegetables and chicken.
Ingredients
Ingredients:
– 2 boneless, skinless chicken breasts (cubed)
– 1 cup cooked white or brown rice
– 1 tablespoon vegetable oil
– 1 cup broccoli florets
– 1/2 cup bell peppers (sliced)
– 1/2 cup carrots (julienned)
– 2 green onions (chopped)
– 1 teaspoon sesame seeds (for garnish)
– 1/4 cup soy sauce (low sodium preferred)
– 2 tablespoons honey (or brown sugar)
– 1 tablespoon rice vinegar
– 1 teaspoon sesame oil
– 2 cloves garlic (minced)
– 1 teaspoon ginger (grated)
– 1/2 tablespoon cornstarch + 1 tablespoon water (slurry)
How to Make Teriyaki Chicken Rice Bowl
Step 1: Prepare the Teriyaki Sauce
In a small bowl, whisk together:
1. Soy sauce
2. Honey or brown sugar
3. Rice vinegar
4. Sesame oil
5. Minced garlic
6. Grated ginger
7. Cornstarch slurry
Set aside the mixture to use later.
Step 2: Cook the Chicken
In a large skillet over medium heat:
1. Heat the vegetable oil.
2. Add cubed chicken to the skillet.
3. Cook for about 6-7 minutes until golden brown and fully cooked.
Step 3: Add Teriyaki Sauce
Pour the prepared teriyaki sauce over the cooked chicken:
1. Let it simmer for 2-3 minutes until it thickens slightly.
Step 4: Stir-Fry Vegetables
In a separate pan:
1. Stir-fry broccoli florets, sliced bell peppers, and julienned carrots for about 3-4 minutes until they are tender-crisp.
Step 5: Assemble Your Bowls
Divide the cooked rice into bowls:
1. Top each bowl with teriyaki chicken.
2. Add sautéed vegetables on top.
Step 6: Garnish and Serve
Sprinkle chopped green onions and sesame seeds over each bowl before serving.
Enjoy your deliciously prepared Teriyaki Chicken Rice Bowl!
How to Serve Teriyaki Chicken Rice Bowl
Serving your Teriyaki Chicken Rice Bowl can elevate the dining experience. Whether you’re enjoying it on a casual weeknight or presenting it for guests, here are some creative serving suggestions.
With Extra Sauce
- Drizzle additional teriyaki sauce over your bowl for a richer flavor.
Garnished with Fresh Herbs
- Top with fresh cilantro or basil for an aromatic twist.
Served with Lime Wedges
- Adding lime wedges can provide a zesty contrast that brightens the dish.
On a Bed of Greens
- Serve the chicken and rice atop a bed of spinach or mixed greens for added nutrients.
Accompanied by Pickled Vegetables
- Include pickled cucumbers or carrots on the side for a crunchy texture and tangy flavor.
In Lettuce Wraps
- For a fun twist, use large lettuce leaves to wrap portions of the rice bowl, making it a finger-food delight.
How to Perfect Teriyaki Chicken Rice Bowl
To make the perfect Teriyaki Chicken Rice Bowl, consider these helpful tips for enhancing flavor and presentation.
Use quality chicken: Select fresh, organic chicken breasts for better taste and texture.
Marinate the chicken: Allowing the chicken to marinate in teriyaki sauce for at least 30 minutes intensifies the flavor.
Cook veggies al dente: Stir-fry vegetables until they are tender-crisp to maintain their vibrant color and crunch.
Adjust sweetness: Modify the honey or brown sugar level based on your preference for sweetness in your teriyaki sauce.
Best Side Dishes for Teriyaki Chicken Rice Bowl
Pairing side dishes with your Teriyaki Chicken Rice Bowl can enhance the meal. Here are some excellent choices that complement the flavors beautifully.
Edamame: Steamed edamame sprinkled with sea salt adds protein and is easy to prepare.
Miso Soup: A warm bowl of miso soup offers a comforting start to your meal with its savory umami flavor.
Cucumber Salad: A light cucumber salad dressed in rice vinegar provides a refreshing crunch alongside your rice bowl.
Fried Rice: Serve fried rice as an alternative base; add any leftover veggies or proteins you have on hand.
Seaweed Salad: This tangy seaweed salad introduces unique textures and flavors that balance your dish well.
Spring Rolls: Fresh spring rolls filled with shrimp, vegetables, and herbs create a delightful appetizer option before your main course.
Common Mistakes to Avoid
Avoiding common mistakes can elevate your Teriyaki Chicken Rice Bowl from good to great. Here are some pitfalls to watch out for:
- Not marinating the chicken: Failing to marinate the chicken in teriyaki sauce can result in bland flavors. Allow it to sit in the sauce for at least 30 minutes before cooking.
- Overcooking the vegetables: Cooking vegetables for too long can make them soggy. Stir-fry until just tender to retain their crispness and color.
- Skipping the cornstarch slurry: Omitting the cornstarch slurry may lead to a runny sauce. Mix it with water and add it towards the end of cooking for a thicker consistency.
- Using high-sodium soy sauce: High-sodium soy sauce can overpower the dish. Opt for low-sodium soy sauce to control the salt level and enhance flavor.
- Rushing the cooking process: Cooking on high heat may brown the chicken too quickly without cooking it through. Medium heat allows for even cooking without burning.
Storage & Reheating Instructions
Refrigerator Storage
- Store leftovers in an airtight container.
- They will last up to 3 days in the refrigerator.
Freezing Teriyaki Chicken Rice Bowl
- Allow the dish to cool completely before freezing.
- Use freezer-safe containers or bags; it can be stored for up to 2 months.
Reheating Teriyaki Chicken Rice Bowl
- Oven: Preheat your oven to 350°F (175°C), place in a baking dish, cover with foil, and heat for about 15-20 minutes.
- Microwave: Place in a microwave-safe bowl, cover loosely, and heat on medium power for 2-3 minutes, stirring halfway through.
- Stovetop: Heat over medium heat in a skillet, stirring occasionally until warmed through, about 5-7 minutes.
Frequently Asked Questions
What is a Teriyaki Chicken Rice Bowl?
A Teriyaki Chicken Rice Bowl is a delicious dish featuring juicy chicken cooked in a savory teriyaki sauce served over rice with vibrant vegetables.
Can I make this Teriyaki Chicken Rice Bowl ahead of time?
Yes, you can prepare the chicken and sauce ahead of time. Keep them separate until you’re ready to serve for optimal freshness.
What kind of rice should I use?
You can use either white or brown rice based on your preference. Brown rice adds more fiber but takes longer to cook.
How can I customize my Teriyaki Chicken Rice Bowl?
Feel free to add your favorite vegetables like snap peas or zucchini. You can also substitute tofu or shrimp for chicken if desired.
Is this recipe suitable for meal prepping?
Absolutely! The Teriyaki Chicken Rice Bowl is perfect for meal prep as it stores well and reheats easily.
Final Thoughts
This Teriyaki Chicken Rice Bowl is not only quick to make but also boasts incredible flavors and healthy ingredients. It’s versatile enough to suit various dietary preferences; feel free to customize with different proteins or veggies. Try this recipe today and enjoy a satisfying meal!
Teriyaki Chicken Rice Bowl
Teriyaki Chicken Rice Bowl is a delightful and satisfying meal that comes together in just 25 minutes. This dish features juicy chicken coated in a rich, homemade teriyaki sauce, served over fluffy rice and complemented by crisp vegetables. Perfect for busy weeknights or casual gatherings, it offers a high-protein option without sacrificing flavor. With its vibrant colors and mouthwatering taste, this Teriyaki Chicken Rice Bowl is sure to please everyone at your table.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Main
- Method: Stir-frying
- Cuisine: Asian
Ingredients
- 2 boneless, skinless chicken breasts (cubed)
- 1 cup cooked white or brown rice
- 1 tablespoon vegetable oil
- 1 cup broccoli florets
- 1/2 cup bell peppers (sliced)
- 1/2 cup carrots (julienned)
- 2 green onions (chopped)
- 1 teaspoon sesame seeds (for garnish)
- 1/4 cup soy sauce (low sodium preferred)
- 2 tablespoons honey (or brown sugar)
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 2 cloves garlic (minced)
- 1 teaspoon ginger (grated)
- 1/2 tablespoon cornstarch + 1 tablespoon water (slurry)
Instructions
- In a small bowl, whisk together the ingredients for the teriyaki sauce and set aside.
- Heat vegetable oil in a skillet over medium heat. Add cubed chicken and cook until golden brown and fully cooked, about 6-7 minutes.
- Pour the prepared teriyaki sauce over the chicken and simmer for 2-3 minutes until thickened.
- In a separate pan, stir-fry broccoli, bell peppers, and carrots for about 3-4 minutes until tender-crisp.
- Serve cooked rice in bowls topped with teriyaki chicken and sautéed vegetables. Garnish with green onions and sesame seeds.
Nutrition
- Serving Size: 1 bowl (approx. 400g)
- Calories: 520
- Sugar: 12g
- Sodium: 620mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 72g
- Fiber: 5g
- Protein: 33g
- Cholesterol: 90mg
