Teriyaki Chicken Rice Bowl

Why You’ll Love This Recipe

Teriyaki Chicken Rice Bowl is a flavorful and satisfying dish that brings together tender, juicy chicken marinated in a homemade or store-bought teriyaki sauce, served over a bed of fluffy rice. With the perfect balance of sweet and savory flavors, this bowl is both comforting and nutritious. It’s a quick and easy meal to prepare for lunch or dinner, and it’s customizable with your favorite vegetables and toppings.

Teriyaki Chicken Rice Bowl is a perfect combination of tender chicken, delicious teriyaki sauce, and a hearty base of rice. The savory sweetness of the teriyaki sauce perfectly complements the juicy chicken, and the rice helps to soak up all those incredible flavors. Plus, it’s versatile—add vegetables like broccoli, bell peppers, or carrots for extra nutrition, or top it with sesame seeds and green onions for an added burst of flavor. It’s an easy, one-bowl meal that’s both filling and full of flavor!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the teriyaki chicken:

• 2 boneless, skinless chicken breasts (or thighs)

• 1/4 cup soy sauce (or tamari for gluten-free)

• 1/4 cup honey or maple syrup

• 1 tablespoon rice vinegar

• 2 tablespoons sesame oil

• 1 tablespoon grated fresh ginger (or 1 teaspoon ground ginger)

• 2 garlic cloves, minced

• 1 teaspoon cornstarch (optional, for thicker sauce)

For the rice bowl:

• 2 cups cooked white rice (or brown rice for a healthier option)

• 1 tablespoon sesame seeds (optional, for garnish)

• 2 green onions, chopped (for garnish)

• Steamed or sautéed vegetables (such as broccoli, bell peppers, carrots, or snap peas) (optional)

Directions

Prepare the chicken:

1. Marinate the chicken: In a small bowl, whisk together the soy sauce, honey (or maple syrup), rice vinegar, sesame oil, grated ginger, and minced garlic. If you like a thicker sauce, whisk in 1 teaspoon of cornstarch. Place the chicken breasts in a resealable plastic bag or shallow dish and pour the marinade over the chicken. Seal and refrigerate for at least 30 minutes to an hour, or up to 4 hours for more flavor.

2. Cook the chicken: Heat a grill pan or skillet over medium-high heat and lightly grease with cooking spray or a small amount of oil. Remove the chicken from the marinade (reserve the marinade for later) and cook the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C). You can also bake the chicken at 375°F (190°C) for 20-25 minutes until fully cooked.

3. Prepare the sauce: While the chicken is cooking, pour the reserved marinade into a small saucepan. Bring it to a simmer over medium heat and cook for 3-4 minutes, or until it thickens slightly. If you used cornstarch, the sauce should thicken to a glaze-like consistency. Set aside.

4. Slice the chicken: Once the chicken is cooked, allow it to rest for a few minutes before slicing it into thin strips.

Assemble the rice bowls:

5. Prepare the rice: Cook the rice according to package instructions. You can use white rice, brown rice, or even cauliflower rice for a lower-carb option.

6. Assemble the bowls: Divide the cooked rice evenly between 2-3 bowls. Arrange the sliced teriyaki chicken on top of the rice. If you’re adding vegetables, pile them on top of the chicken or arrange them around the sides.

7. Drizzle the sauce: Spoon some of the thickened teriyaki sauce over the chicken and rice for extra flavor.

8. Garnish and serve: Garnish with sesame seeds and chopped green onions. Serve the bowls immediately while warm!

Servings and timing

This recipe serves 2-3 people, depending on portion size. Prep time is about 10 minutes (excluding marinating time), with a cooking time of about 20-30 minutes, making the total time around 40 minutes.

Variations

• Add veggies: To make the dish even more colorful and nutritious, add steamed broccoli, sautéed bell peppers, snap peas, or carrots to the bowl.

• Use different proteins: You can swap the chicken for grilled shrimp, beef, tofu, or tempeh for a different protein option.

• Make it spicy: Add a drizzle of sriracha sauce or a sprinkle of red pepper flakes for a spicy kick.

• Use brown rice or quinoa: For a healthier, fiber-rich option, serve the teriyaki chicken over brown rice or quinoa instead of white rice.

Storage/reheating

Store any leftover teriyaki chicken and rice in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop with a splash of water or extra sauce to keep it moist.

FAQs

1. Can I make the teriyaki chicken ahead of time?

Yes, you can marinate and cook the chicken ahead of time. Just store it in the refrigerator and reheat it when you’re ready to assemble the bowls.

2. Can I use a store-bought teriyaki sauce?

Yes, store-bought teriyaki sauce will work if you’re short on time. Just be sure to choose one with minimal added sugar to keep it healthier.

3. Can I make this dish without honey?

Yes! You can substitute the honey with maple syrup, coconut sugar, or a sugar-free sweetener like stevia or erythritol if you’re following a low-carb or keto diet.

4. Can I use chicken thighs instead of chicken breasts?

Absolutely! Chicken thighs are juicier and more flavorful, making them a great option for this dish. Just cook them until they reach an internal temperature of 165°F (75°C).

5. How do I make the sauce thicker?

To make the teriyaki sauce thicker, add 1 teaspoon of cornstarch dissolved in a little water to the simmering sauce, and cook until it reaches the desired thickness.

6. Can I add a side to this meal?

Yes! This bowl pairs wonderfully with a side of steamed edamame, a light cucumber salad, or some crispy wonton chips for extra crunch.

7. Can I use cauliflower rice?

Yes, cauliflower rice is a great low-carb alternative to regular rice and pairs perfectly with the teriyaki chicken for a healthier option.

8. Can I freeze the chicken?

You can freeze the cooked teriyaki chicken for up to 2-3 months. To reheat, simply defrost in the fridge overnight and heat it in the microwave or stovetop with a little sauce.

9. Can I use other sweeteners instead of honey?

Yes, you can use a sugar-free sweetener like stevia, monk fruit, or erythritol if you prefer a low-carb option.

10. How do I know when the chicken is fully cooked?

To ensure the chicken is cooked through, use a meat thermometer to check that the internal temperature has reached 165°F (75°C).

Conclusion

Teriyaki Chicken Rice Bowls are the ultimate combination of sweet, savory, and satisfying flavors in one bowl. With juicy chicken coated in a flavorful teriyaki sauce, served over fluffy rice and topped with fresh veggies and garnishes, this dish is a wholesome and delicious meal that’s perfect for any night of the week. Quick, easy, and customizable, it’s sure to become a family favorite! Enjoy the bold flavors of this teriyaki-inspired bowl!

Teriyaki Chicken Rice Bowl

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• Author: Alice
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 2-3 servings
• Category: Main Dish
• Method: Grilling
• Cuisine: Asian
• Diet: Gluten Free

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Description

Teriyaki Chicken Rice Bowl is a quick and delicious meal that combines tender chicken, savory teriyaki sauce, and fluffy rice. This flavorful dish is customizable with your favorite vegetables and toppings, making it a perfect weeknight dinner. Sweet, savory, and satisfying, it’s a balanced meal packed with flavor, protein, and nutrition.

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Ingredients

For the Teriyaki Chicken:

• 2 boneless, skinless chicken breasts (or thighs)

• 1/4 cup soy sauce (or tamari for gluten-free)

• 1/4 cup honey or maple syrup

• 1 tablespoon rice vinegar

• 2 tablespoons sesame oil

• 1 tablespoon grated fresh ginger (or 1 teaspoon ground ginger)

• 2 garlic cloves, minced

• 1 teaspoon cornstarch (optional, for thicker sauce)

For the Rice Bowl:

• 2 cups cooked white rice (or brown rice for a healthier option)

• 1 tablespoon sesame seeds (optional, for garnish)

• 2 green onions, chopped (for garnish)

• Steamed or sautéed vegetables (such as broccoli, bell peppers, carrots, or snap peas) (optional)

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Instructions

• Prepare the Chicken:

  • Marinate the chicken: Whisk together the soy sauce, honey (or maple syrup), rice vinegar, sesame oil, grated ginger, and minced garlic. Add 1 teaspoon of cornstarch if you want a thicker sauce. Place the chicken in a resealable bag or shallow dish and pour the marinade over it. Seal and refrigerate for at least 30 minutes, or up to 4 hours for more flavor.

  • Cook the chicken: Heat a grill pan or skillet over medium-high heat, lightly greased. Remove the chicken from the marinade (reserve the marinade for later) and cook for 6-7 minutes per side until the internal temperature reaches 165°F (75°C). Alternatively, bake the chicken at 375°F (190°C) for 20-25 minutes.

• Prepare the Sauce:

  • While the chicken cooks, pour the reserved marinade into a saucepan. Bring it to a simmer over medium heat and cook for 3-4 minutes until it thickens. If using cornstarch, the sauce should thicken to a glaze-like consistency. Set aside.

• Slice the Chicken:

  • Once the chicken is done, allow it to rest for a few minutes before slicing it into thin strips.

• Assemble the Rice Bowls:

  • Prepare the rice: Cook the rice according to package instructions. You can use white rice, brown rice, or even cauliflower rice for a lower-carb option.

  • Assemble the bowls: Divide the rice between 2-3 bowls and top with the sliced teriyaki chicken. Add vegetables on top or around the chicken if desired.

  • Drizzle the sauce: Spoon the thickened teriyaki sauce over the chicken and rice for extra flavor.

• Garnish and Serve:

  • Garnish with sesame seeds and chopped green onions. Serve the bowls immediately while warm!

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Notes

You can swap the chicken for grilled shrimp, beef, tofu, or tempeh for a different protein option.For extra flavor, add a drizzle of sriracha or a sprinkle of red pepper flakes for a spicy kick.To make the dish healthier, use brown rice or quinoa instead of white rice.