Teriyaki Chicken Rice Bowls Quick and Easy Recipe

October 15, 2025December 7, 2024 by Lillian

Are you ready to whip up a tasty meal in no time? My Teriyaki Chicken Rice Bowls are quick, simple, and packed with flavor. This easy recipe lets you customize the dish with fresh veggies or different proteins so you can enjoy it again and again. Let’s dive into the fun ingredients and steps to create this delicious bowl that will impress your family and friends!

Why I Love This Recipe

Easy Preparation: This recipe is straightforward, making it perfect for a weeknight dinner.
Flavorful Marination: The teriyaki sauce infuses the chicken with rich flavors, enhancing the overall dish.
Colorful Veggies: The combination of broccoli, bell pepper, and carrots not only adds nutrition but also vibrant colors to the bowl.
Customizable: You can easily swap out the veggies or use different proteins to suit your taste.

Ingredients

Main Ingredients for Teriyaki Chicken Rice Bowls

– 2 boneless, skinless chicken breasts

– 3/4 cup teriyaki sauce (homemade or store-bought)

– 2 cups jasmine rice

– 2 cups water

– 1 tablespoon olive oil

– 1 cup broccoli florets

– 1 red bell pepper, sliced

– 1 small carrot, julienned

– 2 green onions, chopped

– Sesame seeds for garnish

– Salt and pepper to taste

Optional Ingredients for Customization

You can change your teriyaki chicken rice bowls to suit your taste. Here are some ideas:

– Add snap peas or bell pepper for extra crunch.

– Use brown rice for a heartier base.

– Try pineapple chunks for sweetness.

Tips for Selecting Fresh Produce

When you shop for veggies, look for bright colors and firm textures. Here are some quick tips:

– For broccoli, choose florets that are dark green and tight.

– Pick bell peppers that feel heavy for their size.

– Carrots should be crisp and free of soft spots.

Fresh produce makes your dish vibrant and tasty. Enjoy the colors and flavors!

Step-by-Step Instructions

Marinating the Chicken

To start, take the two chicken breasts. Place them in a bowl or a zip-top bag. Pour in the teriyaki sauce until the chicken is fully coated. This step is key for flavor. Let the chicken marinate for at least 30 minutes. If you have time, two hours in the fridge works great too. This lets the chicken soak up all the tasty goodness.

Cooking the Jasmine Rice

Next, rinse your jasmine rice under cold water. Keep rinsing until the water runs clear. This removes extra starch and helps it cook better. In a medium saucepan, add the rinsed rice and two cups of water. Bring this to a boil over medium heat. Once it boils, turn the heat down low. Cover it and let it simmer for 15 minutes. When the time’s up, fluff the rice with a fork and keep it covered.

Preparing the Chicken and Vegetables

Now, it’s time to cook the chicken. Heat a tablespoon of olive oil in a large skillet over medium-high heat. Take the chicken out of the marinade but save the sauce. Place the chicken in the skillet and cook it for about 6-7 minutes on each side. You want it to reach 165°F on a meat thermometer. While the chicken cooks, get your veggies ready. Chop the broccoli, slice the red bell pepper, and julienne the carrot.

Combining Everything for Serving

Once the chicken is cooked, add the reserved teriyaki marinade to the skillet. Toss in the veggies too. Cook everything for another 3-4 minutes. You want the veggies to stay bright and crisp. Slice the chicken into strips and add it back to the skillet. Stir to coat everything in the sauce. Now, you can assemble your rice bowls. Spoon the jasmine rice into bowls and top with the teriyaki chicken and veggies. Finish with chopped green onions and a sprinkle of sesame seeds. Enjoy your yummy meal!

Tips & Tricks

How to Get the Best Flavor from the Teriyaki Sauce

To boost flavor, marinate the chicken. Use 3/4 cup of teriyaki sauce. Let the chicken soak for at least 30 minutes. If you have time, marinate for up to 2 hours. This helps the chicken absorb the sauce well. For a homemade twist, mix soy sauce, honey, garlic, and ginger. It tastes fresh and bright.

Cooking Tips for Juicy Chicken

Cook the chicken over medium-high heat. Heat olive oil in your skillet first. Make sure to remove excess marinade before cooking. This prevents burning. Cook each side for 6-7 minutes until it reaches 165°F. Use a meat thermometer for safety. Let the chicken rest for a few minutes before slicing. This keeps it juicy.

Variations for Adding Extra Vegetables

You can add more veggies for color and nutrition. Try snap peas, bell peppers, or zucchini. Just chop them into bite-sized pieces. Stir-fry with the broccoli and carrots for 3-4 minutes. This keeps them crispy. You can also add spinach or bok choy at the end. They wilt nicely and add flavor.

Pro Tips

Marinating Time: Allow the chicken to marinate for at least 30 minutes, but for optimal flavor, try to marinate it for up to 2 hours in the refrigerator.
Rice Rinsing: Rinse the jasmine rice thoroughly under cold water until the water runs clear to remove excess starch, resulting in fluffier rice.
Cooking Temperature: Ensure the skillet is hot enough before adding the chicken to get a nice sear, which locks in moisture and flavor.
Vegetable Crunch: Stir-fry the vegetables until they are tender-crisp to retain their vibrant color and nutritional value.

Variations

Vegetarian Teriyaki Rice Bowls

If you want a meat-free meal, try vegetarian teriyaki rice bowls. Replace the chicken with tofu. Tofu absorbs flavors well. Cut it into cubes and marinate it in teriyaki sauce. Then, cook it in the skillet until golden. Add the same veggies, like broccoli and bell pepper. This dish is healthy and still very tasty.

Teriyaki Chicken Rice Bowls with Brown Rice

You can switch to brown rice for a heartier option. Brown rice has more fiber than jasmine rice. It takes longer to cook, so adjust your time. Rinse it well before cooking. Use two cups of water for every cup of rice. Cook it for about 40-45 minutes until soft. The nutty flavor of brown rice pairs well with teriyaki chicken.

Using Different Proteins (Tofu, Beef, or Shrimp)

Feel free to mix things up with different proteins. Shrimp cooks fast and adds a nice flavor. Use large shrimp and sauté them until pink. Beef works great too. Use thin slices of flank steak and marinate them. Cook them quickly to keep them tender. Each protein brings its unique taste to the dish. Choose what you love best!

Storage Info

How to Store Leftovers

To store your teriyaki chicken rice bowls, let them cool first. Use an airtight container to keep them fresh. You can place the chicken and veggies on top of the rice in the container. This helps keep the rice from getting soggy. Store them in the fridge for up to three days.

Reheating Instructions

When you’re ready to eat, you can reheat the bowls. Use the microwave for quick heating. Place the bowl in the microwave and cover it with a damp paper towel. Heat for 1-2 minutes, stirring halfway through. This helps heat the food evenly. You can also reheat in a skillet over low heat. Add a splash of water to keep the rice moist.

Freezing Tips for Meal Prep

If you want to freeze your teriyaki chicken rice bowls, make sure they cool completely first. Use freezer-safe containers or bags. Freeze them for up to three months. When you’re ready to enjoy, thaw in the fridge overnight. Then, reheat in the microwave or skillet as mentioned above. This way, you’ll have a tasty meal ready for busy days!

FAQs

What is the best type of teriyaki sauce to use?

The best teriyaki sauce is one that balances sweet and salty. You can choose homemade or store-bought sauces. Look for options with natural ingredients. This ensures better flavor and fewer additives. If you want to try a store-bought sauce, brands with less sugar are often best. You can also explore different flavors, like garlic or ginger, for variety.

Can I make teriyaki chicken rice bowls in advance?

Yes, you can make teriyaki chicken rice bowls ahead of time. Marinate the chicken and store it in the fridge. Cook the rice and veggies, then keep them in separate containers. This way, you can mix them when ready to serve. The flavors will develop, making your meal even tastier the next day. Just reheat everything before serving.

How do I make homemade teriyaki sauce?

Making homemade teriyaki sauce is easy! Here’s a simple recipe:

– 1/2 cup soy sauce

– 1/4 cup honey or brown sugar

– 1/4 cup rice vinegar

– 1 tablespoon sesame oil

– 1 garlic clove, minced

– 1 teaspoon fresh ginger, grated

Mix all ingredients in a small pot over low heat. Stir until the sugar dissolves. Let it cool before using. You can adjust the sweetness or saltiness to your taste.

What can I serve with teriyaki chicken rice bowls?

Teriyaki chicken rice bowls pair well with many sides. Here are some great options:

– Steamed edamame

– Pickled vegetables

– Seaweed salad

– Sliced cucumbers with rice vinegar

– Miso soup

These sides add flavor and texture, making your meal more exciting. You can even try different combinations to find your favorite!

You learned how to make tasty teriyaki chicken rice bowls. We covered key ingredients, tips for fresh produce, and step-by-step cooking. I shared ideas for variations, like making it vegetarian or using different proteins. You can also store and reheat your food easily.

In summary, this dish is flexible and fun to make. Enjoy experimenting with flavors and ingredients. With practice, your meals will impress everyon

$- 2 boneless, skinless chicken breasts - 3/4 cup teriyaki sauce (homemade or store-bought) - 2 cups jasmine rice - 2 cups water - 1 tablespoon olive oil - 1 cup broccoli florets - 1 red bell pepper, sliced - 1 small carrot, julienned - 2 green onions, chopped - Sesame seeds for garnish - Salt and pepper to taste You can change your teriyaki chicken rice bowls to suit your taste. Here are some ideas: - Add snap peas or bell pepper for extra crunch. - Use brown rice for a heartier base. - Try pineapple chunks for sweetness. When you shop for veggies, look for bright colors and firm textures. Here are some quick tips: - For broccoli, choose florets that are dark green and tight. - Pick bell peppers that feel heavy for their size. - Carrots should be crisp and free of soft spots. Fresh produce makes your dish vibrant and tasty. Enjoy the colors and flavors! {{ingredient_image_1}} To start, take the two chicken breasts. Place them in a bowl or a zip-top bag. Pour in the teriyaki sauce until the chicken is fully coated. This step is key for flavor. Let the chicken marinate for at least 30 minutes. If you have time, two hours in the fridge works great too. This lets the chicken soak up all the tasty goodness. Next, rinse your jasmine rice under cold water. Keep rinsing until the water runs clear. This removes extra starch and helps it cook better. In a medium saucepan, add the rinsed rice and two cups of water. Bring this to a boil over medium heat. Once it boils, turn the heat down low. Cover it and let it simmer for 15 minutes. When the time's up, fluff the rice with a fork and keep it covered. Now, it’s time to cook the chicken. Heat a tablespoon of olive oil in a large skillet over medium-high heat. Take the chicken out of the marinade but save the sauce. Place the chicken in the skillet and cook it for about 6-7 minutes on each side. You want it to reach 165°F on a meat thermometer. While the chicken cooks, get your veggies ready. Chop the broccoli, slice the red bell pepper, and julienne the carrot. Once the chicken is cooked, add the reserved teriyaki marinade to the skillet. Toss in the veggies too. Cook everything for another 3-4 minutes. You want the veggies to stay bright and crisp. Slice the chicken into strips and add it back to the skillet. Stir to coat everything in the sauce. Now, you can assemble your rice bowls. Spoon the jasmine rice into bowls and top with the teriyaki chicken and veggies. Finish with chopped green onions and a sprinkle of sesame seeds. Enjoy your yummy meal! To boost flavor, marinate the chicken. Use 3/4 cup of teriyaki sauce. Let the chicken soak for at least 30 minutes. If you have time, marinate for up to 2 hours. This helps the chicken absorb the sauce well. For a homemade twist, mix soy sauce, honey, garlic, and ginger. It tastes fresh and bright. Cook the chicken over medium-high heat. Heat olive oil in your skillet first. Make sure to remove excess marinade before cooking. This prevents burning. Cook each side for 6-7 minutes until it reaches 165°F. Use a meat thermometer for safety. Let the chicken rest for a few minutes before slicing. This keeps it juicy. You can add more veggies for color and nutrition. Try snap peas, bell peppers, or zucchini. Just chop them into bite-sized pieces. Stir-fry with the broccoli and carrots for 3-4 minutes. This keeps them crispy. You can also add spinach or bok choy at the end. They wilt nicely and add flavor. Pro Tips Marinating Time: Allow the chicken to marinate for at least 30 minutes, but for optimal flavor, try to marinate it for up to 2 hours in the refrigerator. Rice Rinsing: Rinse the jasmine rice thoroughly under cold water until the water runs clear to remove excess starch, resulting in fluffier rice. Cooking Temperature: Ensure the skillet is hot enough before adding the chicken to get a nice sear, which locks in moisture and flavor. Vegetable Crunch: Stir-fry the vegetables until they are tender-crisp to retain their vibrant color and nutritional value. {{image_2}} If you want a meat-free meal, try vegetarian teriyaki rice bowls. Replace the chicken with tofu. Tofu absorbs flavors well. Cut it into cubes and marinate it in teriyaki sauce. Then, cook it in the skillet until golden. Add the same veggies, like broccoli and bell pepper. This dish is healthy and still very tasty. You can switch to brown rice for a heartier option. Brown rice has more fiber than jasmine rice. It takes longer to cook, so adjust your time. Rinse it well before cooking. Use two cups of water for every cup of rice. Cook it for about 40-45 minutes until soft. The nutty flavor of brown rice pairs well with teriyaki chicken. Feel free to mix things up with different proteins. Shrimp cooks fast and adds a nice flavor. Use large shrimp and sauté them until pink. Beef works great too. Use thin slices of flank steak and marinate them. Cook them quickly to keep them tender. Each protein brings its unique taste to the dish. Choose what you love best! To store your teriyaki chicken rice bowls, let them cool first. Use an airtight container to keep them fresh. You can place the chicken and veggies on top of the rice in the container. This helps keep the rice from getting soggy. Store them in the fridge for up to three days. When you're ready to eat, you can reheat the bowls. Use the microwave for quick heating. Place the bowl in the microwave and cover it with a damp paper towel. Heat for 1-2 minutes, stirring halfway through. This helps heat the food evenly. You can also reheat in a skillet over low heat. Add a splash of water to keep the rice moist. If you want to freeze your teriyaki chicken rice bowls, make sure they cool completely first. Use freezer-safe containers or bags. Freeze them for up to three months. When you’re ready to enjoy, thaw in the fridge overnight. Then, reheat in the microwave or skillet as mentioned above. This way, you’ll have a tasty meal ready for busy days! The best teriyaki sauce is one that balances sweet and salty. You can choose homemade or store-bought sauces. Look for options with natural ingredients. This ensures better flavor and fewer additives. If you want to try a store-bought sauce, brands with less sugar are often best. You can also explore different flavors, like garlic or ginger, for variety. Yes, you can make teriyaki chicken rice bowls ahead of time. Marinate the chicken and store it in the fridge. Cook the rice and veggies, then keep them in separate containers. This way, you can mix them when ready to serve. The flavors will develop, making your meal even tastier the next day. Just reheat everything before serving. Making homemade teriyaki sauce is easy! Here’s a simple recipe: - 1/2 cup soy sauce - 1/4 cup honey or brown sugar - 1/4 cup rice vinegar - 1 tablespoon sesame oil - 1 garlic clove, minced - 1 teaspoon fresh ginger, grated Mix all ingredients in a small pot over low heat. Stir until the sugar dissolves. Let it cool before using. You can adjust the sweetness or saltiness to your taste. Teriyaki chicken rice bowls pair well with many sides. Here are some great options: - Steamed edamame - Pickled vegetables - Seaweed salad - Sliced cucumbers with rice vinegar - Miso soup These sides add flavor and texture, making your meal more exciting. You can even try different combinations to find your favorite! You learned how to make tasty teriyaki chicken rice bowls. We covered key ingredients, tips for fresh produce, and step-by-step cooking. I shared ideas for variations, like making it vegetarian or using different proteins. You can also store and reheat your food easily. In summary, this dish is flexible and fun to make. Enjoy experimenting with flavors and ingredients. With practice, your meals will impress everyone!$