This Teriyaki Chicken Rice Bowl recipe is your answer to a quick, satisfying, and incredibly flavorful weeknight meal. Perfect for busy nights, this easy dish transforms simple ingredients into a delightful meal that rivals your favorite takeout. Get ready to impress yourself and your family with this delicious teriyaki chicken rice bowl.
Key Ingredients for Teriyaki Chicken Rice Bowl
- 1.5 lbs boneless, skinless chicken thighs (or breasts), cut into 1-inch pieces
- 1/4 cup soy sauce (low sodium is recommended)
- 1/4 cup mirin (Japanese sweet rice wine)
- 2 tablespoons sake (optional, but recommended for authentic flavor)
- 2 tablespoons honey or brown sugar
- 1 tablespoon grated fresh ginger
- 2 cloves garlic, minced
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 tablespoons vegetable oil (or other neutral cooking oil)
- 4 cups cooked rice (white, brown, or jasmine work well)
- 1 cup broccoli florets, blanched or steamed
- 1/2 cup shredded carrots
- 1/4 cup sliced green onions
- Sesame seeds, for garnish
How to Make Teriyaki Chicken Rice Bowl
Whip up a flavor-packed Teriyaki Chicken Rice Bowl in under 30 minutes! This recipe is incredibly simple, delivering a perfect balance of sweet, savory, and umami notes thanks to the homemade teriyaki sauce. Tender chicken and fluffy rice make this a complete and satisfying meal, ideal for any day of the week.
Step-by-Step Instructions
- Prepare the Teriyaki Sauce: In a medium bowl, whisk together the soy sauce, mirin, sake (if using), honey or brown sugar, grated ginger, and minced garlic. This is the foundation of your delicious teriyaki chicken rice bowl.
- Thicken the Sauce: In a small separate bowl, whisk together the cornstarch and water until smooth. Set aside. This cornstarch slurry will be used to thicken the teriyaki sauce to the perfect, glossy consistency.
- Marinate the Chicken (Optional but Recommended): Place the cut chicken pieces in a bowl and pour about half of the prepared teriyaki sauce over them. Toss to coat evenly. Let it marinate for at least 15 minutes, or up to 30 minutes for deeper flavor. You can also skip marinating and add the chicken directly to the pan if you’re short on time.
- Cook the Chicken: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken pieces (discarding any excess marinade) and cook for about 6-8 minutes, or until browned and cooked through. If you didn’t marinate, add the chicken directly and cook until browned and no longer pink inside.
- Add the Sauce: Pour the remaining teriyaki sauce over the cooked chicken. Bring the sauce to a simmer.
- Thicken the Sauce: While stirring the chicken and sauce, slowly pour in the cornstarch slurry. Continue to stir and cook for 1-2 minutes, until the sauce thickens to your desired consistency. It should coat the back of a spoon beautifully.
- Assemble the Rice Bowls: Divide the cooked rice among four serving bowls.
- Top and Serve: Spoon the saucy teriyaki chicken generously over the rice. Garnish with blanched or steamed broccoli florets, shredded carrots, sliced green onions, and a sprinkle of sesame seeds. Your ultimate teriyaki chicken rice bowl is ready to be enjoyed!
Why You’ll Love This Teriyaki Chicken Rice Bowl
You’ll absolutely adore this Teriyaki Chicken Rice Bowl for its incredibly succulent chicken coated in a rich, homemade teriyaki glaze that hits all the right sweet and savory notes. It’s a genuine money-saver compared to ordering from your favorite Asian restaurant, allowing you to replicate those beloved flavors right in your own kitchen with simple pantry staples. The vibrant toppings like crisp broccoli, sweet carrots, and sharp green onions add delightful pops of texture and freshness, making each bite a harmonious symphony of taste and color, far surpassing a basic teriyaki stir-fry.
Forget complicated recipes and expensive ingredients; this teriyaki chicken rice bowl is your new go-to for a restaurant-quality meal that’s quick, healthy, and deeply satisfying. It’s the perfect answer to those “what’s for dinner?” emergencies, offering a comforting and delicious experience that will have you coming back for more. Don’t wait to bring this taste of Japan into your home – give this recipe a try tonight and taste the difference!
Storing and Reheating Tips
Properly storing your Teriyaki Chicken Rice Bowl leftovers ensures you can enjoy them just as much as the first time. Once the dish has cooled to room temperature, transfer any uneaten portions into an airtight container. It’s best to store the chicken and rice separately if possible to prevent the rice from becoming too soggy. Refrigerated leftovers will stay fresh for up to 3-4 days.
To reheat, you have a couple of excellent options. For the best texture, gently reheat the chicken and sauce in a skillet over medium-low heat, adding a tablespoon or two of water or broth if it seems too thick. If you prefer to use a microwave, heat in 30-second intervals, stirring in between, until heated through. For future meals, you can also freeze the cooked teriyaki chicken and sauce (without the rice and fresh toppings) in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating.
Final Thoughts
This Teriyaki Chicken Rice Bowl is a testament to how simple ingredients can create something truly spectacular. Encourage yourself to try this recipe; it’s guaranteed to become a family favorite and a staple in your meal rotation. Enjoy the delicious, homemade goodness!
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
The Ultimate Teriyaki Chicken Rice Bowl
Ingredients
Equipment
Method
- In a medium bowl, whisk together the soy sauce, mirin, sake (if using), honey or brown sugar, grated ginger, and minced garlic. This is the foundation of your delicious teriyaki chicken rice bowl.1/4 cup soy sauce, 1/4 cup mirin, 2 tablespoons sake, 2 tablespoons honey or brown sugar, 1 tablespoon grated fresh ginger, 2 cloves garlic
- In a small separate bowl, whisk together the cornstarch and water until smooth. Set aside. This cornstarch slurry will be used to thicken the teriyaki sauce to the perfect, glossy consistency.1 tablespoon cornstarch, 2 tablespoons water
- Place the cut chicken pieces in a bowl and pour about half of the prepared teriyaki sauce over them. Toss to coat evenly. Let it marinate for at least 15 minutes, or up to 30 minutes for deeper flavor. You can also skip marinating and add the chicken directly to the pan if you’re short on time.1.5 lbs boneless, skinless chicken thighs (or breasts), 1/4 cup soy sauce, 1/4 cup mirin, 2 tablespoons sake, 2 tablespoons honey or brown sugar, 1 tablespoon grated fresh ginger, 2 cloves garlic
- Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken pieces (discarding any excess marinade) and cook for about 6-8 minutes, or until browned and cooked through. If you didn’t marinate, add the chicken directly and cook until browned and no longer pink inside.2 tablespoons vegetable oil, 1.5 lbs boneless, skinless chicken thighs (or breasts)
- Pour the remaining teriyaki sauce over the cooked chicken. Bring the sauce to a simmer.1/4 cup soy sauce, 1/4 cup mirin, 2 tablespoons sake, 2 tablespoons honey or brown sugar, 1 tablespoon grated fresh ginger, 2 cloves garlic
- While stirring the chicken and sauce, slowly pour in the cornstarch slurry. Continue to stir and cook for 1-2 minutes, until the sauce thickens to your desired consistency. It should coat the back of a spoon beautifully.1 tablespoon cornstarch, 2 tablespoons water
- Divide the cooked rice among four serving bowls.4 cups cooked rice
- Spoon the saucy teriyaki chicken generously over the rice. Garnish with blanched or steamed broccoli florets, shredded carrots, sliced green onions, and a sprinkle of sesame seeds. Your ultimate teriyaki chicken rice bowl is ready to be enjoyed!1.5 lbs boneless, skinless chicken thighs (or breasts), 4 cups cooked rice, 1 cup broccoli florets, 1/2 cup shredded carrots, 1/4 cup sliced green onions, Sesame seeds