Print

Teriyaki Chicken Rice Bowl

Teriyaki Chicken Rice Bowl
Print Recipe

This Teriyaki Chicken Rice Bowl is a flavorful and satisfying meal, perfect for a quick weeknight dinner or a casual lunch. Tender chicken is marinated in a sweet and savory teriyaki sauce, then cooked and served over a bed of fluffy rice with your favorite vegetables.

Ingredients

Scale
  • Chicken Marinade:
    • 1 pound boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
    • 1/4 cup soy sauce (or low-sodium soy sauce)
    • 2 tablespoons mirin (sweet rice wine)
    • 1 tablespoon sake (or dry sherry)
    • 1 tablespoon brown sugar
    • 1 clove garlic, minced
    • 1 teaspoon grated fresh ginger
  • Rice:
    • 1 cup short-grain rice (or brown rice, jasmine rice)
    • 1 1/4 cups water
  • Vegetables (Optional):
    • 1 head broccoli, cut into florets
    • 1 red bell pepper, sliced
    • 1 cup edamame (shelled)
  • Teriyaki Sauce (Optional, for extra sauce):
    • 1/4 cup soy sauce
    • 2 tablespoons mirin
    • 1 tablespoon sake
    • 1 tablespoon brown sugar
    • 1 teaspoon cornstarch (for thickening)
  • Garnish (Optional):
    • Sesame seeds
    • Chopped green onions

Instructions

  • Marinate the Chicken: In a bowl, combine soy sauce, mirin, sake, brown sugar, garlic, and ginger. Add the chicken pieces and toss to coat. Marinate for at least 30 minutes, or up to 4 hours in the refrigerator.
  • Cook the Rice: Rinse the rice under cold water until the water runs clear. Combine rice and water in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until the water is absorbed and the rice is tender. Let stand covered for 10 minutes before fluffing with a fork. (Or use a rice cooker.)
  • Cook the Chicken: Heat a large skillet (or grill pan) over medium-high heat. Remove chicken from marinade and let excess sauce drip off. Cook chicken for 6-8 minutes per side, or until cooked through and nicely browned. (If using the optional teriyaki sauce, reserve the marinade. In a separate small saucepan, combine the reserved marinade with the cornstarch. Bring to a simmer over medium heat and cook until thickened. Brush the cooked chicken with this sauce.)
  • Cook the Vegetables (Optional): While the chicken is cooking, steam or sauté your chosen vegetables until tender-crisp.
  • Assemble the Bowls: Divide the cooked rice among bowls. Top with teriyaki chicken and your chosen vegetables. Drizzle with extra teriyaki sauce (if using). Garnish with sesame seeds and green onions, if desired. Serve immediately.

Notes

  • Chicken: Chicken thighs are more flavorful and juicy than chicken breasts, but breasts can be used for a leaner option.
  • Marinade: Marinating the chicken for longer enhances the flavor.
  • Rice: Short-grain rice is traditionally used, but you can use brown rice or jasmine rice. Adjust cooking time and water amount accordingly if using brown rice.
  • Vegetables: Feel free to use any vegetables you like. Other good options include snap peas, carrots, mushrooms, and bok choy. You can also use pre-cut stir-fry vegetable mixes for convenience.
  • Teriyaki Sauce: The extra teriyaki sauce is optional but adds more flavor and makes the dish saucier. You can use store-bought teriyaki sauce as well.
  • Gluten-Free: Use tamari instead of soy sauce for a gluten-free option.
  • Variations: Add a drizzle of sriracha or other hot sauce for a spicy kick. You can also add a fried egg to the bowl for extra protein.

Find it online: https://lorachef.com/delicious-teriyaki-chicken-rice-bowl-a-flavorful-journey/