Get ready to savor the deliciousness of teriyaki chicken bowls with rice, a meal packed with flavor and nutrients! This easy recipe features juicy chicken, colorful veggies, and a rich teriyaki sauce that ties it all together. Perfect for any night of the week, these bowls are customizable and sure to impress.
2 boneless, skinless chicken thighs, cut into bite-sized pieces
1 cup brown rice, thoroughly rinsed
2 cups water or chicken broth (for added flavor)
1 tablespoon vegetable oil
1 tablespoon sesame oil
1 tablespoon fresh ginger, finely grated
2 cloves garlic, minced
2 tablespoons soy sauce (low-sodium preferred for a healthier option)
2 tablespoons honey or maple syrup (choose according to your preference)
1 tablespoon rice vinegar
1 tablespoon cornstarch mixed with 2 tablespoons water (to create a thickening slurry for the sauce)
1 cup broccoli florets, fresh or frozen
1 medium carrot, peeled and julienned
3 green onions, finely sliced
Toasted sesame seeds, for garnish
Salt and pepper, to taste
![- 2 boneless, skinless chicken thighs, cut into bite-sized pieces - 1 cup brown rice, thoroughly rinsed - 2 cups water or chicken broth (for added flavor) - 1 tablespoon vegetable oil - 1 tablespoon sesame oil - 1 tablespoon fresh ginger, finely grated - 2 cloves garlic, minced - 1 cup broccoli florets, fresh or frozen - 1 medium carrot, peeled and julienned These main ingredients create a solid base for your teriyaki chicken bowls. The chicken provides protein, while the rice serves as a filling base. Fresh vegetables add color and nutrients. - 2 tablespoons soy sauce (low-sodium preferred for a healthier option) - 2 tablespoons honey or maple syrup (choose according to your preference) - 1 tablespoon rice vinegar - 1 tablespoon cornstarch mixed with 2 tablespoons water (to create a thickening slurry for the sauce) The teriyaki sauce is vital. It gives the dish its sweet and savory punch. Honey or maple syrup adds sweetness, while rice vinegar balances the flavors. You can use store-bought teriyaki sauce as a quick option. - 3 green onions, finely sliced - Toasted sesame seeds, for garnish Garnishes elevate your dish. Green onions add crunch and freshness. Sesame seeds bring a nutty flavor and a nice texture. These small touches make your bowl look and taste gourmet. For a full recipe, check out the [Full Recipe]. To cook the rice, start by rinsing one cup of brown rice. This removes excess starch. In a medium saucepan, mix the rinsed rice with two cups of water or chicken broth. Bring this mixture to a boil over high heat. When it boils, lower the heat to a simmer, cover it, and let it cook for about 40-45 minutes. The rice is ready when all the liquid is gone, and it feels tender. Fluff it with a fork for a nice texture. While the rice cooks, heat one tablespoon of vegetable oil in a large skillet over medium-high heat. Cut two boneless, skinless chicken thighs into bite-sized pieces. Season them with a little salt and pepper. Place the chicken in the hot skillet. Cook it for 5-7 minutes, stirring often, until it is browned and fully cooked. Next, it’s time for the veggies! I recommend using broccoli florets and julienned carrots for crunch. Add these veggies to the skillet with the chicken along with one tablespoon of fresh grated ginger and two minced garlic cloves. Stir-fry everything together for about 3-4 minutes. The goal is to keep the vegetables tender but crisp. In a small bowl, whisk together two tablespoons of soy sauce, two tablespoons of honey or maple syrup, one tablespoon of rice vinegar, and a cornstarch slurry made with one tablespoon of cornstarch mixed with two tablespoons of water. Pour this sauce over the chicken and veggies in the skillet. Stir it well and let it simmer for 2-3 minutes. This thickens the sauce and lets it coat everything nicely. Once the rice is cooked and fluffed, it’s time to build your bowls. Start by dividing the rice into serving bowls. Create a nice base for the chicken and veggies. Spoon the teriyaki chicken mixture right on top of the rice. For a beautiful finish, sprinkle sliced green onions and toasted sesame seeds on each bowl. Serve with chopsticks and a slice of lime or lemon for a fresh touch. Enjoy your flavorful teriyaki chicken bowls! For making teriyaki chicken bowls, using the right tools helps a lot. I recommend a large skillet or a wok. These tools allow you to stir-fry the chicken and veggies evenly. A sturdy spatula is also key for mixing. When sautéing, start with medium-high heat. This keeps your chicken juicy and gives it a nice brown color. If you cook on too high heat, the chicken may burn before it cooks through. On the other hand, low heat can make it tough and dry. To boost flavor, consider adding spices or marinades. A pinch of crushed red pepper can add some heat. You can also try a splash of coconut aminos for a deeper taste. Marinating the chicken in the teriyaki sauce for an hour can make a big difference too. Pair your bowls with sides like pickled vegetables or edamame. These will add freshness and crunch. You can also serve it with a light salad or miso soup for a complete meal. One common mistake is overcooking the chicken or rice. Overcooked chicken can become dry and rubbery. Rice cooked for too long can turn mushy and lose its texture. Always check for doneness and taste as you go. Another mistake is not balancing flavors. If your teriyaki sauce is too sweet, add a splash of soy sauce for saltiness. If it’s too salty, a bit of honey can balance it out. Taste your dish before serving; it makes a world of difference. {{image_4}} You can swap chicken for other proteins. Try tofu for a vegetarian meal. Tofu absorbs flavors well and adds a nice texture. For beef lovers, use thin strips of beef. Cook it just like chicken. Each protein brings its own taste. If you want a change from rice, consider quinoa. Quinoa is high in protein and cooks fast. Use the same water ratio as rice. You can also try cauliflower rice for a low-carb option. Sauté it briefly with a little oil for flavor. Adjust cooking time based on the rice alternative you choose. Mix up your vegetables based on what’s in season. Use bell peppers, snap peas, or zucchini for a fresh twist. You can either fry or steam them. Frying gives a nice crunch, while steaming keeps them tender. Experiment to find what you enjoy most! To keep your teriyaki chicken bowls fresh, use airtight containers. Glass or plastic containers work well. Before sealing, cool the food to room temperature. This step helps prevent condensation. For the best taste and texture, I recommend using the stovetop. Heat a skillet over medium heat and add a splash of water or broth. Stir the chicken and rice until warmed through. If you use the microwave, cover the bowl with a damp paper towel. Heat for 1-2 minutes, stirring halfway through. To freeze, let the chicken and rice cool completely. Then, portion them into freezer-safe bags or containers. Try to remove excess air to avoid freezer burn. When ready to eat, thaw in the fridge overnight. For a quick option, use the microwave on defrost mode. You can use chicken breast or even pork tenderloin. If you choose chicken breast, cut it into bite-sized pieces. Cook it for about 6-8 minutes until golden. For pork, slice it thinly and sauté it for 5-7 minutes. Both options will still taste great in your teriyaki bowl. Yes! You can swap chicken for tofu or tempeh. Firm tofu works best. Press it to remove water, then cube it. Sauté it until golden brown, around 5-7 minutes. You can also use mushrooms or chickpeas for added protein. Pair with a soy sauce or a vegan teriyaki sauce for flavor. To make gluten-free teriyaki, use tamari instead of soy sauce. Tamari has a similar taste. Make sure to check labels for other ingredients like rice vinegar and cornstarch. Most brands are gluten-free, but it's good to confirm. You can use brown, white, or jasmine rice. Brown rice takes about 40-45 minutes to cook. White rice cooks faster, around 15-20 minutes. Jasmine rice has a fragrant aroma and cooks in about 20 minutes. Choose based on your taste and time. Start with fresh ingredients, like ginger and garlic. Sauté them well to release their flavors. Marinate the chicken in the teriyaki sauce for at least 30 minutes. You can also add a splash of citrus juice, like lime or lemon, to brighten the dish. Finish with toasted sesame seeds for crunch. You can find the complete recipe for Teriyaki Chicken Bowls with Rice [here](#). This article covered the key elements for making tasty Teriyaki Chicken Bowls. We explored main ingredients, cooking steps, and tips for perfect results. Remember to choose your protein and rice wisely. Keep flavors balanced and avoid overcooking. With the right techniques, you can make a meal everyone loves. Try out the variations and customize to your taste. You'll impress friends and family with your cooking skills. Dive into the full recipe and enjoy your delicious creation!](https://yumymoments.com/wp-content/uploads/2025/04/4b9e5602-e06e-46d8-86a7-bbad8396d5e4-250x250.webp)