Name: Easy Teriyaki Chicken Rice Bowl Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 lb boneless, skinless chicken breast, cut into bite-sized pieces; 2 cups cooked jasmine rice, warm; 1 cup broccoli florets; 1 cup carrots, thinly julienned; 1/4 cup prepared teriyaki sauce; 1 tablespoon sesame oil; Sesame seeds, for garnish; Sliced green onions, for garnish

Teriyaki Chicken Rice Bowl. Ah, the mere mention of it conjures up images of sticky, savory chicken glistening under a rich, amber glaze, nestled atop a bed of perfectly steamed rice. It’s a dish that’s universally beloved for a reason: it’s comfort food at its finest, hitting all the right notes of sweet, salty, and umami. What makes this particular Teriyaki Chicken Rice Bowl so special? It’s the perfect balance of textures and flavors that keeps you coming back for more. The tender, juicy chicken, marinated to perfection and then stir-fried to achieve those irresistible crispy edges, pairs beautifully with the fluffy rice. But it’s the homemade teriyaki sauce, that magical elixir of soy sauce, non-alcoholic mirin, non-alcoholic sake, and sugar, that truly elevates this dish from simple weeknight meal to a culinary triumph. Get ready to transform your kitchen into your favorite Asian takeout spot with this incredibly satisfying recipe.

Ingredients:

1 lb boneless, skinless chicken breast, cut into bite-sized pieces
2 cups cooked jasmine rice, warm
1 cup broccoli florets, fresh or frozen
1 cup carrots, thinly julienned (cut into matchsticks)
¼ cup prepared teriyaki sauce
1 tablespoon sesame oil
Sesame seeds, for garnish
Sliced green onions, for garnish

Prep and Cook the Chicken

Marinating the Chicken

To start, let’s get our chicken ready. In a medium bowl, combine the diced chicken breast with half of the teriyaki sauce (about 2 tablespoons). This is where the magic begin extracts! Marinating the chicken not only infuses it with flavor but also helps to tenderize it, ensuring a delicious and succulent bite in every spoonful of your Teriyaki Chicken Rice Bowl. Make sure each piece of chicken is well coated. Let it marinate for at least 15 minutes at room temperature, or for a more intense flavor, cover and refrigerate for up to 30 minutes. While the chicken is marinating, you can prepare your vegetables.

Searing the Chicken

Heat the sesame oil in a large skillet or wok over medium-high heat. Sesame oil has a high smoke point and imparts a wonderful nutty aroma, perfect for Asian-inspired dishes. Once the oil is shimmering and hot, carefully add the marinated chicken pieces in a single layer. It’s important not to overcrowd the pan, as this will cause the chicken to steam rather than sear. If necessary, cook the chicken in batches. Sear the chicken for about 2-3 minutes per side, or until it’s nicely browned and cooked through. You’re looking for a beautiful golden-brown exterior. Remove the cooked chicken from the skillet and set it aside on a plate. Don’t wipe out the skillet just yet; there will be delicious bits of flavor left behind!

Cooking the Vegetables

Stir-Frying the Vegetables

In the same skillet where you cooked the chicken, add the broccoli florets and julienned carrots. If the pan seems a little dry, you can add another teaspoon of sesame oil. Stir-fry the vegetables for about 3-5 minutes, or until they are tender-crisp. This means they should be cooked through but still retain a slight bite, offering a satisfying texture contrast to the rice and chicken. For the broccoli, if you prefer it softer, you can add a tablespoon or two of water to the pan, cover it, and let it steam for a minute or two before continuing to stir-fry.

Finishing the Dish

Now, it’s time to bring everything together! Return the seared chicken to the skillet with the stir-fried vegetables. Add the remaining teriyaki sauce (another 2 tablespoons) to the pan. Stir everything gently to coat the chicken and vegetables evenly with the sauce. Continue to cook for another 1-2 minutes, stirring constantly, until the sauce has thickened slightly andgin extract clinging beautifully to the chicken and vegetables. This final step ensures all the flavors meld together into a harmonious and delicious Teriyaki Chicken Rice Bowl. Taste and adjust seasoning if necessary, although the teriyaki sauce usually provides enough saltiness.

Assembling the Bowls

Serving the Teriyaki Chicken Rice Bowl

To assemble your stunning Teriyaki Chicken Rice Bowl, divide the warm cooked jasmine rice evenly among serving bowls. Jasmine rice is wonderfully aromatic and has a slightly sticky texture that holds up well to stir-fries. Spoon the saucy teriyaki chicken and vegetable mixture generously over the rice, ensuring you get a good balance of chicken, broccoli, and carrots in each serving. Drizzle any extra sauce from the pan over the top. Finally, for that authentic touch and an explosion of fresh flavor, garnish your bowls with a sprinkle of sesame seeds and a scattering of freshly sliced green onions. The sesame seeds add a subtle crunch and nutty depth, while the green onions provide a bright, fresh, and slightly pungent counterpoint. Serve immediately and enjoy this delightful and satisfying meal!

Conclusion:

Congratulations on mastering the delicious Teriyaki Chicken Rice Bowl! This recipe is a fantastic weeknight meal that’s both satisfying and incredibly versatile. We hope you enjoyed the process of creating this flavorful dish, and that your kitchen is filled with the delightful aroma of sweet and savory teriyaki. Whether you followed the recipe precisely or added your own personal touches, the result is a crowd-pleasing meal that’s sure to become a regular in your cooking rotation.

This Teriyaki Chicken Rice Bowl is perfect served piping hot, perhaps with a sprinkle of toasted sesame seeds and some finely chopped green onions for an extra burst of freshness and visual appeal. For a more substantial meal, consider pairing it with a side of steamed edamame or a light miso soup. Don’t be afraid to experiment with different vegetables! Broccoli florets, snap peas, sliced bell peppers, or even some sautéed shiitake mushrooms would be wonderful additions.

We encourage you to embrace your culinary creativity! Feel free to adjust the sweetness or saltiness of the teriyaki sauce to your preference. For a spicier kick, add a pinch of red pepper flakes or a drizzle of sriracha. If you’re looking for a healthier alternative, consider using chicken breast instead of thighs, or even opting for tofu or tempeh for a vegetarian version of the Teriyaki Chicken Rice Bowl.

Frequently Asked Questions:

Q: Can I make the teriyaki sauce ahead of time?

A: Absolutely! The teriyaki sauce for the Teriyaki Chicken Rice Bowl can be made up to 3 days in advance and stored in an airtight container in the refrigerator. This will save you even more time when you’re ready to assemble your bowls.

Q: What kind of rice is best for a Teriyaki Chicken Rice Bowl?

A: While any white rice will work, short-grain sushi rice or jasmine rice are excellent choices for the Teriyaki Chicken Rice Bowl. They have a slightly sticky texture that complements the teriyaki glaze beautifully.

Q: How can I make this recipe gluten-free?

A: To make your Teriyaki Chicken Rice Bowl gluten-free, ensure you use tamari instead of soy sauce in your teriyaki sauce. Tamari is a gluten-free alternative that provides a similar savory depth of flavor.