Introduction

The Teriyaki Chicken Rice Bowl is a delicious and satisfying dish that brings together tender, juicy teriyaki-glazed chicken with steamed rice and an assortment of fresh vegetables. This flavorful meal combines the rich umami of teriyaki sauce with the mild, comforting taste of rice, making it a perfect balance of savory and sweet. The sticky teriyaki glaze coats the chicken beautifully, while the rice serves as the perfect base to soak up all the delicious flavors.

This dish is not only easy to prepare but also incredibly versatile—add your favorite vegetables or even avocado to enhance the freshness. With its combination of protein, carbs, and vegetables, the Teriyaki Chicken Rice Bowl makes for a well-balanced meal that is quick enough for a weeknight dinner yet tasty enough for a special occasion.

How to Make Teriyaki Chicken Rice Bowl

Prep Time: 15 minutes

Cook Time: 20 minutes

Protein: 30g per serving

Able to serve: 4 people

Ingredients

• 4 boneless, skinless chicken thighs or breasts
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1 cup white rice or brown rice
• 1/4 cup teriyaki sauce (store-bought or homemade)
• 1 tablespoon soy sauce
• 1 teaspoon honey (optional for extra sweetness)
• 1/2 teaspoon ginger powder
• 1/2 teaspoon garlic powder
• 1 tablespoon sesame seeds (for garnish)
• 1/4 cup green onions, sliced (for garnish)
• 1/2 cup steamed broccoli, carrot slices, or any preferred vegetables

For Homemade Teriyaki Sauce:

• 1/4 cup soy sauce
• 1/4 cup water
• 2 tablespoons brown sugar
• 1 tablespoon rice vinegar
• 1 teaspoon cornstarch (for thickening)
• 1/2 teaspoon ginger powder
• 1/2 teaspoon garlic powder

Instructions

1. Prepare the rice: Cook the rice according to package instructions. Set it aside and keep warm.
2. Make the teriyaki sauce: If making your own sauce, combine soy sauce, water, brown sugar, rice vinegar, cornstarch, ginger, and garlic powder in a saucepan over medium heat. Stir to combine and bring to a simmer until it thickens, about 3-5 minutes. Remove from heat and set aside.
3. Cook the chicken: Heat olive oil in a large skillet over medium heat. Season the chicken with salt and pepper. Cook the chicken for about 6-7 minutes per side, or until fully cooked through and golden brown on the outside (internal temperature should reach 165°F or 75°C). Remove from heat and let it rest for 5 minutes before slicing it into strips.
4. Assemble the bowl: Place a serving of rice into each bowl. Top with sliced chicken, then drizzle with teriyaki sauce. Garnish with sesame seeds, green onions, and your choice of vegetables (such as steamed broccoli or carrot slices).
5. Serve: Serve the Teriyaki Chicken Rice Bowl immediately and enjoy!

Tips

• If you prefer a thicker sauce, mix in a bit more cornstarch (about 1/2 teaspoon) with a tablespoon of cold water and add it to the simmering sauce.
• To make this dish a bit lighter, use cauliflower rice instead of traditional rice.
• For extra crunch and flavor, add a few toasted sesame seeds on top.
• Grilled chicken also works well in this recipe if you want a smoky flavor.

Conclusion

The Teriyaki Chicken Rice Bowl is a comforting, flavorful dish that combines tender chicken with a sweet and savory teriyaki glaze. This simple yet satisfying meal is quick to make, customizable, and ideal for a busy weeknight or a weekend treat. Whether you’re craving something savory or looking to impress at the dinner table, this recipe checks all the boxes. Enjoy the delicious, balanced flavors and make it your own with the variety of vegetables you add! Happy cooking!