Go Back
- 2 boneless, skinless chicken breasts, sliced into thin strips - 1 cup jasmine rice - 1/4 cup teriyaki sauce (store-bought or homemade) - 1 tablespoon honey - 1 tablespoon soy sauce (low sodium recommended) - 1 teaspoon grated ginger - 2 cloves garlic, minced - 1 tablespoon sesame oil - 1 cup broccoli florets - 1 bell pepper, sliced (any color) - 2 green onions, chopped (for garnish) - Sesame seeds (for garnish) - Salt and pepper to taste To make a great teriyaki chicken rice bowl, you need fresh ingredients. Start with two boneless, skinless chicken breasts. Slice them into thin strips to ensure even cooking. Next, jasmine rice gives a soft texture. You’ll need one cup of it. The marinade makes the chicken special. Use 1/4 cup of teriyaki sauce. You can buy it or make your own. Add 1 tablespoon of honey for sweetness. A tablespoon of low-sodium soy sauce adds depth. Grate 1 teaspoon of ginger and mince 2 cloves of garlic for extra flavor. For cooking, sesame oil is key. It brings a lovely nutty taste. You’ll also want some veggies for color and crunch. One cup of broccoli florets and a sliced bell pepper work well. Finally, you’ll need garnishes to make the dish pop. Chop 2 green onions and sprinkle some sesame seeds on top. Don't forget salt and pepper to taste. With these ingredients, you’re set to create a flavorful weeknight meal. {{ingredient_image_1}} Start by rinsing 1 cup of jasmine rice under cold water. Rinse until the water runs clear. In a medium pot, combine the rice with 2 cups of water. Bring it to a boil over high heat. Once boiling, reduce the heat to low and cover the pot. Let it simmer for about 15 minutes. The rice will absorb the water and become fluffy. While the rice cooks, prepare the chicken marinade. In a bowl, mix together 1/4 cup teriyaki sauce, 1 tablespoon honey, 1 tablespoon soy sauce, 1 teaspoon grated ginger, and 2 cloves minced garlic. Slice 2 boneless, skinless chicken breasts into thin strips. Add the chicken to the marinade, ensuring every piece is well-coated. Let it marinate for at least 15 minutes. For deeper flavor, marinate in the fridge for up to 1 hour. In a large skillet, heat 1 tablespoon of sesame oil over medium heat. Add 1 cup of broccoli florets and 1 sliced bell pepper. Stir frequently for about 5 minutes. You want the vegetables to be tender yet still crisp. Remove the veggies from the skillet and set them aside. Now use the same skillet for the chicken. Increase the heat to medium-high. Remove the chicken from the marinade but save the marinade for later. Add the chicken strips to the skillet. Cook for 5 to 7 minutes. The chicken should be cooked through and no longer pink. Once the chicken is done, pour the reserved marinade into the skillet. Allow the mixture to simmer for about 2 to 3 minutes. This helps the sauce thicken slightly and flavors the chicken well. Fluff the cooked jasmine rice with a fork. Divide the rice among serving bowls. Top each bowl with the teriyaki chicken and vegetable mix. For the final touch, sprinkle chopped green onions and sesame seeds on top. This adds flavor and makes your dish look great! For the best flavor, use boneless, skinless chicken breasts. They cook evenly and stay juicy. You can also try thighs for a richer taste. Cut the chicken into thin strips. This helps it absorb the marinade well and cook faster. Marinate the chicken for at least 15 minutes. This gives it time to soak up the teriyaki flavors. If you have more time, let it marinate for up to an hour in the fridge. This makes the chicken even tastier. Feel free to mix up your veggies! Broccoli and bell peppers are great choices. You can also add snap peas, carrots, or zucchini. This lets you create a bowl that fits your taste. Use any fresh or frozen veggies you have on hand. Rinse jasmine rice under cold water until it runs clear. This removes extra starch and makes the rice fluffy. Use a 2:1 water-to-rice ratio. Cook it on low heat, covered, for about 15 minutes. Once done, fluff it with a fork for the best texture. Pro Tips Marinate Longer for Depth of Flavor: If time allows, marinate the chicken for at least 30 minutes or up to 1 hour in the refrigerator. This enhances the flavor and tenderness of the chicken. Use Fresh Ingredients: Fresh ginger and garlic elevate the dish's flavor significantly compared to powdered versions. Always opt for fresh when possible! Customize Your Veggies: Feel free to swap in your favorite vegetables, like snap peas or carrots, to add more color and nutrients to your rice bowl. Perfect Rice Every Time: For fluffier rice, let it sit covered for 5-10 minutes after cooking before fluffing with a fork. This helps achieve the perfect texture. {{image_2}} You can swap chicken for other proteins. Tofu works well for a plant-based option. Use firm tofu and press it to remove water. Cut it into cubes and marinate like chicken. Beef is another great choice. Thinly slice flank steak and cook it quickly for tenderness. Shrimp is also tasty. Just cook it for a few minutes until pink. To make a vegetarian bowl, focus on veggies and grains. Use tofu or tempeh as the protein. Cook the tofu until golden. Add more vegetables like carrots or snap peas. A mix of mushrooms can also add depth. Stick with the teriyaki sauce for that sweet and savory flavor. This version is just as filling and delicious. You can change the flavor profile by using different sauces. Try a honey garlic sauce for sweetness. A spicy chili sauce adds heat. You could also use a peanut sauce for a creamy twist. Experiment with herbs like basil or cilantro for freshness. Each sauce can give your bowl a new personality and keep things exciting. To keep your teriyaki chicken rice bowl fresh, you need proper storage. First, let the dish cool down to room temperature. Then, place it in an airtight container. This helps keep out moisture and air. Store it in the fridge for up to three days. If you want to keep it longer, consider freezing. When you are ready to enjoy your leftovers, reheating is key. For the best results, use a microwave. Place the bowl in the microwave and cover it with a lid or a damp paper towel. Heat for one to two minutes, stirring halfway through. This ensures even heating. You can also reheat on the stove. Just add a splash of water and cover. Heat it on low until warm. If you want to save your teriyaki chicken rice bowl for later, freezing works well. First, divide the bowl into single servings. Use airtight containers or freezer bags. Be sure to remove as much air as possible. Label each bag with the date. You can freeze it for up to three months. When you are ready to eat, thaw it in the fridge overnight. Then reheat as needed. Yes, you can! While jasmine rice is great, other options work too. You can use basmati rice for a nutty flavor. Brown rice adds more fiber and a chewy texture. Quinoa is another healthy choice. Just adjust the water and cooking times based on the rice type. Making teriyaki sauce at home is simple. Combine 1/4 cup soy sauce, 1 tablespoon honey, and 1 teaspoon grated ginger in a bowl. Add 1 clove of minced garlic for more flavor. If you want it thicker, mix in a cornstarch slurry. Heat it until it thickens slightly. That's it! Many sides go well with this dish. Here are a few ideas: - Steamed edamame for a protein boost - Cucumber salad for a refreshing crunch - Miso soup for warm comfort - Pickled vegetables for a tangy contrast These sides add texture and flavor to your meal. Yes, it can be a healthy meal! The chicken provides lean protein. Broccoli and bell peppers add vitamins and minerals. Using low-sodium soy sauce helps reduce salt. If you choose brown rice, you gain extra fiber. Just be mindful of portion sizes and added sauces. This article covered how to make a Teriyaki Chicken Rice Bowl. You learned about key ingredients, from chicken to vegetables and garnishes. I shared clear steps for cooking rice, marinating chicken, and sautéing veggies. You now know tips for choosing ingredients and customizing flavors. As you create your bowl, remember that practice makes perfect. Enjoy experimenting with variations and find what you love best! A delicious meal awaits you.

Teriyaki Chicken Rice Bowl

A delicious and easy-to-make rice bowl featuring marinated chicken, sautéed vegetables, and jasmine rice, all coated in a savory teriyaki sauce.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Course
Cuisine Japanese
Servings 2
Calories 450 kcal

Ingredients
  

  • 2 pieces boneless, skinless chicken breasts, sliced into thin strips
  • 1 cup jasmine rice
  • 1 4 cup teriyaki sauce
  • 1 tablespoon honey
  • 1 tablespoon soy sauce
  • 1 teaspoon grated ginger
  • 2 cloves garlic, minced
  • 1 tablespoon sesame oil
  • 1 cup broccoli florets
  • 1 piece bell pepper, sliced
  • 2 pieces green onions, chopped
  • 1 tablespoon sesame seeds
  • to taste salt and pepper

Instructions
 

  • Rinse the jasmine rice under cold water until the water runs clear. In a medium pot, combine the rice with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes, or until the water is absorbed and the rice is fluffy.
  • In a bowl, mix together the teriyaki sauce, honey, soy sauce, grated ginger, and minced garlic. Add the sliced chicken to the marinade, ensuring it's well-coated. Let it marinate for at least 15 minutes (or up to 1 hour in the refrigerator for deeper flavor).
  • In a large skillet, heat the sesame oil over medium heat. Add the broccoli florets and sliced bell pepper, stirring frequently. Sauté for about 5 minutes until the vegetables are tender but still crisp. Remove from the skillet and set aside.
  • In the same skillet, increase the heat to medium-high. Remove the chicken from the marinade (reserving the marinade for later) and add the chicken strips to the skillet. Cook for 5-7 minutes until the chicken is cooked through and no longer pink.
  • Pour the reserved marinade into the skillet with the chicken and allow it to simmer for an additional 2-3 minutes, letting it thicken slightly.
  • Once the chicken is ready, add the sautéed vegetables back into the skillet, mixing everything until evenly coated in the sauce.
  • Fluff the cooked jasmine rice with a fork and divide it among serving bowls. Top the rice with the teriyaki chicken and vegetable mixture.
  • Sprinkle chopped green onions and sesame seeds over the top for added flavor and presentation.

Notes

For deeper flavor, marinate the chicken for up to 1 hour.
Keyword chicken, easy recipe, rice bowl, teriyaki