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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

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.

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)

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!

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.

Find it online: https://homechineserecipes.com/teriyaki-chicken-rice-bowl/