Savor the flavors of homemade Teriyaki Chicken Rice Bowls! This quick and delicious recipe combines tender chicken with vibrant veggies and a savory teriyaki sauce. Perfect for busy weeknights, you're just 30 minutes away from a hearty meal that the whole family will love. Discover step-by-step instructions and make dinner exciting again!
1 lb (450g) boneless chicken thighs, cut into bite-sized pieces
1 cup uncooked jasmine rice
1 tablespoon vegetable oil
1 cup broccoli florets
1 red bell pepper, sliced
1 carrot, julienned
2 green onions, sliced
Sesame seeds for garnish
For the Teriyaki sauce:
1/4 cup soy sauce
1/4 cup honey
1 tablespoon rice vinegar
1 tablespoon cornstarch dissolved in 2 tablespoons water
1 teaspoon fresh grated ginger
1 clove garlic, minced
![- 1 lb boneless chicken thighs, cut into bite-sized pieces - 1 cup uncooked jasmine rice - 1 cup broccoli florets - 1 red bell pepper, sliced - 1 carrot, julienned - 1 tablespoon vegetable oil The chicken forms the heart of this dish. I love using thigh meat. It’s juicy and tender. The jasmine rice serves as a nice base. It has a lovely aroma and pairs well with the teriyaki sauce. The vegetables add color, crunch, and nutrients. Broccoli, bell pepper, and carrot are my favorites, but you can use any you like. - 1/4 cup soy sauce - 1/4 cup honey - 1 tablespoon rice vinegar - 1 tablespoon cornstarch dissolved in 2 tablespoons water - 1 teaspoon fresh grated ginger - 1 clove garlic, minced The teriyaki sauce is the star. Soy sauce gives it saltiness and depth. Honey adds sweetness, making it well-balanced. Rice vinegar brings a touch of tang. Ginger and garlic add flavor and warmth. The cornstarch thickens the sauce, making it cling to the chicken and veggies perfectly. - Sesame seeds - Green onions I recommend garnishing with sesame seeds and sliced green onions. They add a nice crunch and fresh taste. These small touches elevate the dish and make it look beautiful. For the full recipe, check out the complete guide to Teriyaki Chicken Rice Bowls. Start by rinsing the jasmine rice. Place it in a fine mesh strainer. Rinse under cold water. Keep rinsing until the water runs clear. This step removes excess starch and helps the rice cook better. In a medium saucepan, add the rinsed rice and 1 1/2 cups of water. Bring it to a boil over high heat. Once boiling, reduce the heat to low. Cover the pot and let it simmer for about 15 minutes. The water should be fully absorbed. Fluff the rice with a fork and set it aside. In a small saucepan, start making your teriyaki sauce. Add soy sauce, honey, rice vinegar, grated ginger, and minced garlic. Stir well to combine all the ingredients. Heat the saucepan over medium heat. Bring the mixture to a simmer. Once it simmers, stir in the cornstarch mixture. Keep stirring for 2-3 minutes. The sauce will thicken nicely. Remove it from heat and set it aside. In a large skillet, heat the vegetable oil over medium-high heat. Add the chicken pieces to the skillet. Cook for 6-8 minutes. Look for a golden brown color and ensure they are cooked through. Once the chicken is ready, it’s time for the veggies. Add the broccoli florets, red bell pepper slices, and julienned carrot. Sauté for 3-5 minutes. You want the vegetables tender but still crisp. After this step, pour the teriyaki sauce over the chicken and vegetables. Stir to coat everything evenly. Cook for 2 more minutes to heat through. Now you can assemble the bowls with jasmine rice and the teriyaki chicken mix. Don't forget to check the [Full Recipe] for any extra tips! Water Ratios For jasmine rice, the right water ratio is key. Use 1 cup of rice to 1.5 cups of water. This will give you fluffy rice. Rinse the rice well before cooking. This removes extra starch and helps avoid stickiness. Fluffing Techniques Once your rice is done, let it sit for a few minutes. Then, take a fork and fluff the rice gently. This adds air and keeps the grains separate. Avoid using a spoon, as it can mash the rice. Sweetness Level If you like your sauce sweeter, add more honey. Start with a teaspoon more and taste it. Adjust slowly until it is just right for you. If you want less sweetness, use less honey or add a splash of soy sauce. Thicker Sauces To make your teriyaki sauce thicker, use more cornstarch. Mix it with water before adding it to the sauce. This helps it blend well and avoids lumps. Cook until the sauce coats the back of a spoon nicely. Ensuring Even Cooking Cut your chicken into uniform pieces. This helps them cook evenly. Cook them on medium-high heat so they brown well. Stir occasionally to avoid burning. Flavor Infusion Marinate your chicken for 30 minutes if you have time. Use a bit of teriyaki sauce for extra flavor. This will make each bite tasty. Adding the sauce at the end gives the chicken a nice glaze. Follow these tips to enhance your Teriyaki Chicken Rice Bowls. For a full recipe, check out the Full Recipe section. {{image_2}} If you want to change the protein in your teriyaki chicken rice bowls, try using tofu or shrimp. - Tofu: This plant-based option absorbs flavors well. Use firm tofu for a meaty texture. Press it to remove excess water, then cut it into cubes. Sauté the tofu until golden brown before adding the sauce. - Shrimp: For a seafood twist, use shrimp. They cook quickly and add a nice sweetness. Just sauté them in the skillet until they turn pink. This will take about 3-4 minutes. You can mix up the veggies in your bowl to suit your taste. Bell peppers and snap peas are great choices. - Bell Peppers: These add color and crunch. You can use red, yellow, or green bell peppers. Slice them thinly and add them when you sauté your chicken. - Snap Peas: These are sweet and crisp. They cook fast, so add them in the last few minutes of cooking. This keeps them bright and tender. If you have special dietary needs, there are easy ways to adapt this dish. Consider gluten-free options and low-carb adaptations. - Gluten-Free Options: Switch soy sauce for tamari. This will keep the flavor without gluten. Make sure to check all labels on your ingredients. - Low-Carb Adaptations: Instead of rice, use cauliflower rice. This keeps the meal light and low in carbs. Just sauté the cauliflower until tender, then serve it as a base for your teriyaki mix. For more delicious ideas, check the Full Recipe. After enjoying your Teriyaki Chicken Rice Bowls, you may want to save some for later. Proper storage keeps the meal fresh. - Refrigeration Guidelines: Place leftovers in an airtight container. They can last up to 3 days in the fridge. Make sure they cool to room temperature before sealing. This step helps avoid moisture buildup. - Freezing for Long Term: To keep your rice bowls longer, freeze them. Use freezer-safe containers or bags. They can stay good for up to 3 months. When you’re ready to eat, thaw them in the fridge overnight. Reheating your Teriyaki Chicken Rice Bowls correctly ensures they taste great. Here are some methods: - Best Methods: The microwave is quick. Place your bowl in the microwave and cover it. Heat in one-minute intervals until hot. Stir in between to warm evenly. You can also reheat in a skillet over low heat. This method keeps the texture nice. - Maintaining Quality: Add a splash of water or broth when reheating. This keeps the rice moist. Avoid overheating. It can dry out the chicken and rice. Enjoy your meal just as delicious as the first time! To create Teriyaki Chicken Rice Bowls, follow these steps: 1. Cook the Rice: Rinse the jasmine rice until the water runs clear. Combine it with water in a saucepan, bring to a boil, then simmer for 15 minutes. Fluff and set aside. 2. Prepare the Teriyaki Sauce: Mix soy sauce, honey, rice vinegar, ginger, and garlic in a saucepan. Simmer, then add cornstarch mix to thicken. 3. Cook the Chicken: Heat oil in a skillet. Add chicken pieces and cook until golden and done. 4. Add Vegetables: Stir in broccoli, bell pepper, and carrot. Sauté until tender but crisp. 5. Combine: Pour the teriyaki sauce over chicken and veggies. Heat it all together. 6. Assemble the Bowls: Place rice in bowls. Top with teriyaki chicken and veggies. Garnish with green onions and sesame seeds. For a more detailed guide, check out the Full Recipe. Yes, you can use chicken breasts. They cook faster than thighs. - Cook Time: Chicken breasts take about 5-7 minutes to cook. Thighs need 6-8 minutes. - Flavor Differences: Thighs are juicier and have more flavor. Breasts are leaner. Adjust your cooking time to ensure they don't dry out. Great side dishes for Teriyaki Chicken Rice Bowls include: - Steamed edamame - Crisp cucumber salad - Miso soup - Pickled vegetables These sides add freshness and contrast to the savory chicken bowls. You learned how to make delicious Teriyaki Chicken Rice Bowls. We covered the main ingredients like chicken and veggies, plus the tasty teriyaki sauce. I provided step-by-step instructions for cooking rice, making the sauce, and sautéing your meal. Don’t forget my tips for perfect cooking and storage. Try the variations for new flavors. Enjoy your tasty creation, and share it with family or friends!](https://savoryspiral.com/wp-content/uploads/2025/07/a89ee41d-d1a7-45bc-b1bd-5018ccabce87-250x250.webp)