Name: Teriyaki Chicken Rice Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Japanese
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)

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Why make this recipe

Teriyaki Chicken Rice Bowl is a delicious and easy dish that brings a taste of Japan to your kitchen. It is perfect for busy weeknights since it can be made in about 30 minutes. The combo of tender chicken, colorful veggies, and savory sauce over rice makes it appealing to both kids and adults. Plus, you can customize it with your favorite vegetables or substitute the chicken with another protein.

How to make Teriyaki Chicken Rice Bowl

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)

Directions:

In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, ginger, and cornstarch slurry. Set aside.
Heat vegetable oil in a large skillet over medium heat. Add cubed chicken and cook until golden brown and cooked through, about 6-7 minutes.
Pour the teriyaki sauce over the chicken and let it simmer for 2-3 minutes until it thickens.
In a separate pan, stir-fry the broccoli, bell peppers, and carrots for 3-4 minutes until tender-crisp.
Divide the cooked rice into bowls, top with teriyaki chicken and sautéed vegetables.
Sprinkle with green onions and sesame seeds before serving.

How to serve Teriyaki Chicken Rice Bowl

Serve the Teriyaki Chicken Rice Bowl hot in individual bowls. You can also add extra toppings like pickled ginger or avocado if desired. It makes a complete meal on its own, but you can pair it with a side salad or miso soup for a full Japanese dining experience.

How to store Teriyaki Chicken Rice Bowl

If you have leftovers, let them cool down and place them in an airtight container. Store in the refrigerator for up to 3 days. To reheat, simply pop it in the microwave or reheat on the stove until warmed through.

Tips to make Teriyaki Chicken Rice Bowl

Make sure to cook the chicken well so it is juicy and flavorful.
You can add any vegetables you like; snap peas, mushrooms, or zucchini are great options.
Adjust the sweetness of the sauce by adding more or less honey or sugar to fit your taste.

Variation

Swap out chicken for tofu or shrimp for a different twist on this dish. You can also use quinoa instead of rice for a healthier option.

FAQs

Can I make this dish ahead of time?
Yes, it can be prepped ahead. Just cook the chicken and veggies, and store them separately, then combine when ready to serve.
What can I use instead of soy sauce?
If you need a soy sauce substitute, try using coconut aminos or tamari for a gluten-free option.
Can I freeze Teriyaki Chicken Rice Bowl?
It is best not to freeze the rice and vegetables together, as they may become mushy. However, you can freeze the chicken and sauce separately. Just thaw and cook the vegetables fresh when ready to serve.