Teriyaki Chicken Rice Bowl
Indulge in the Exquisite Teriyaki Chicken Rice Bowl
If you’re on the hunt for a quick yet delectable meal that brings comfort to your dinner table, look no further than the teriyaki chicken rice bowl. This dish fuses tender chicken pieces with vibrant vegetables and a glossy, rich sauce, creating a symphony of flavors that’s simply irresistible. Personally, I love whipping this up after a long day; it’s not just easy but makes my kitchen feel like a cozy Asian eatery. Once you try this dish, its savory-sweet profile will become a staple in your home.
What Makes This Recipe Special
Why should you add this teriyaki chicken rice bowl to your meal rotation? For starters, it’s an incredible one-bowl meal that’s not only satisfying but is also affordable and quick to prepare. Perfect for busy weeknights, this dish is a family favorite and comes together in less than 30 minutes. Plus, the combination of fresh vegetables with tender chicken and that homemade teriyaki sauce is bound to impress even the pickiest eaters.
"This teriyaki chicken rice bowl made dinner time so much easier! My kids loved it, and I loved that it was wholesome and quick to make." – Happy Home Chef
The Cooking Process Unveiled
Making your own teriyaki chicken rice bowl is a rewarding experience! You’ll start by cooking jasmine rice while preparing your chicken and vegetables simultaneously. It’s a simple, streamlined process that yields delicious results without keeping you in the kitchen for hours. Here’s a quick overview: cook your rice, prepare the sauce, sauté the chicken and veggies, and combine everything for that glossy finish.
What You’ll Need
Key Ingredients
- 1 lb boneless, skinless chicken thighs or breasts (cut into bite-sized pieces)
- 1 cup jasmine rice
- 2 cups water
- 1/4 cup soy sauce
- 2 tablespoons mirin
- 2 tablespoons honey
- 1 tablespoon cornstarch
- 1 tablespoon vegetable oil
- 1 clove garlic (minced)
- 1 teaspoon ginger (minced)
- 1 small onion (sliced)
- 1 carrot (julienned)
- 1 bell pepper (sliced)
- 1 cup broccoli florets
- 2 green onions (sliced)
- Sesame seeds (for garnish)
- Salt and pepper (to taste)
Feel free to substitute chicken with tofu for a vegetarian version or mix in your favorite seasonal veggies for extra flair!
Step-by-Step Instructions
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Cook the Rice: Rinse the jasmine rice under cold water until the water runs clear. Combine the rice and water in a medium saucepan. Bring it to a boil, reduce the heat to low, cover, and let it simmer for 15 minutes or until fluffy. Once done, remove from heat and keep covered.
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Prepare the Teriyaki Sauce: In a small bowl, mix together the soy sauce, mirin, honey, and cornstarch until smooth.
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Cook the Chicken: Heat vegetable oil in a large skillet or wok over medium-high heat. Add chicken pieces and season with salt and pepper. Cook for about 6-8 minutes or until browned and cooked through. Remove the chicken and set aside.
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Sauté the Vegetables: In the same skillet, add minced garlic and ginger. Stir for about 30 seconds until fragrant. Then, toss in sliced onion, julienned carrot, bell pepper, and broccoli. Stir-fry for 4-5 minutes until tender-crisp.
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Combine Everything: Return the cooked chicken to the skillet. Pour the teriyaki sauce over the chicken and vegetables, stirring well to coat. Allow it to cook for an additional 2-3 minutes, letting the sauce thicken.
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Serve: Serve the teriyaki chicken mixture over the cooked jasmine rice. Garnish with sliced green onions and sesame seeds for a beautiful finish.
Best Ways to Enjoy It
When it comes to serving your teriyaki chicken rice bowl, consider garnishing with a sprinkle of sesame seeds and some extra green onions for visual appeal and added flavor. Pair it with a light cucumber salad or some steamed edamame for a complete meal. This dish also goes great with a refreshing drink like iced green tea, enhancing the overall dining experience.
Keeping Leftovers Fresh
If you have leftover teriyaki chicken, store it properly in an airtight container. It can be refrigerated for up to 3 days. For those who love meal prep, this dish also freezes well. Just let it cool completely before transferring it to a freezer-safe container. When reheating, you can gently heat it in the microwave or a skillet, adding a splash of water or broth to keep the chicken moist.
Helpful Cooking Tips
- Rinse the Rice: Always rinse jasmine rice thoroughly to remove excess starch, resulting in fluffier grains.
- Marinate for Extra Flavor: If you have time, marinating the chicken in the teriyaki sauce for 30 minutes before cooking can enhance the flavor.
- Batch Cooking: Cook extra chicken and veggies to mix up the meal throughout the week—serve it over quinoa or lettuce wraps for variety!
Creative Twists
Feel free to switch things up! Through in pineapple chunks for a sweet tang or add a drizzle of sriracha for a kick. Want a vegetarian option? Replace chicken with crunchy tofu and add some black sesame seeds on top for an elegant touch.
Your Questions Answered
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How long does this recipe take to make?
This teriyaki chicken rice bowl can be prepared in about 30 minutes from start to finish. -
Can I make this dish gluten-free?
Yes! Substitute soy sauce with a gluten-free variety or tamari, and it will still taste delicious. -
What vegetables can I use?
Feel free to get creative! Snow peas, zucchini, or mushroom would work wonderfully in this dish. -
Is this meal suitable for meal prepping?
Absolutely! This dish stores well in the fridge and reheats beautifully, making it perfect for meal prep.
Now that you’re equipped with this fantastic recipe, it’s time to roll up your sleeves and savor every delicious bite of your homemade teriyaki chicken rice bowl! Enjoy!
Teriyaki Chicken Rice Bowl
Ingredients
Method
- Rinse the jasmine rice under cold water until the water runs clear.
- Combine the rice and water in a medium saucepan. Bring it to a boil, reduce the heat to low, cover, and let it simmer for 15 minutes or until fluffy.
- Once done, remove from heat and keep covered.
- In a small bowl, mix together the soy sauce, mirin, honey, and cornstarch until smooth.
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Add chicken pieces and season with salt and pepper. Cook for about 6-8 minutes or until browned and cooked through.
- Remove the chicken and set aside.
- In the same skillet, add minced garlic and ginger. Stir for about 30 seconds until fragrant.
- Toss in sliced onion, julienned carrot, bell pepper, and broccoli. Stir-fry for 4-5 minutes until tender-crisp.
- Return the cooked chicken to the skillet.
- Pour the teriyaki sauce over the chicken and vegetables, stirring well to coat.
- Allow it to cook for an additional 2-3 minutes, letting the sauce thicken.
- Serve the teriyaki chicken mixture over the cooked jasmine rice.
- Garnish with sliced green onions and sesame seeds for a beautiful finish.
