Teriyaki Chicken Rice Bowl

This teriyaki chicken rice bowl transforms weeknight dinners from boring to brilliant in just 25 minutes. The combination of tender chicken coated in a glossy homemade teriyaki sauce with crisp vegetables creates a perfect balance of flavors and textures that rivals your favorite takeout.

I first made this recipe when I was craving takeout but didn't want to spend the money. My family was so impressed they requested it three times the following week. Now it's our go to healthier alternative to ordering in.

Ingredients

• Boneless skinless chicken breasts: the protein foundation that absorbs all the delicious teriyaki flavors
• White or brown rice: provides the perfect base to soak up the sauce. Brown rice adds extra nutrition and fiber
• Broccoli florets: add crunch and nutrients that pair perfectly with the teriyaki flavor
• Bell peppers: bring vibrant color and sweet crispness to balance the savory elements
• Carrots: add natural sweetness and beautiful color contrast
• Green onions: provide a fresh finish that brightens the entire dish
• Sesame seeds: give a subtle nutty flavor and elegant presentation
• Soy sauce: forms the savory umami base of our teriyaki sauce. Low sodium allows better flavor control
• Honey: creates the perfect balance of sweetness without being overwhelming
• Rice vinegar: adds necessary acidity to balance the sweet and savory elements
• Sesame oil: brings an authentic nutty depth that makes homemade teriyaki special
• Fresh garlic and ginger: create an aromatic foundation that elevates the entire sauce

Step-by-Step Instructions

Prepare the sauce:

Whisk together soy sauce, honey, rice vinegar, sesame oil, minced garlic, grated ginger, and your cornstarch slurry until completely smooth. The cornstarch is crucial here as it will transform the thin liquid into a glossy sauce that clings beautifully to the chicken.

Cook the chicken:

Heat your vegetable oil in a large skillet until shimmering but not smoking. Add your cubed chicken pieces in a single layer giving them space to brown properly rather than steam. Cook until golden on all sides and the internal temperature reaches 165°F for perfect juicy chicken.

Create the teriyaki glaze:

Pour your prepared sauce over the cooked chicken, stirring constantly. Watch as the magic happens within 2–3 minutes the sauce will transform from watery to gloriously thick and glossy. Make sure to coat every piece of chicken evenly.

Prepare the vegetables:

In a separate pan, quickly stir fry your broccoli, bell peppers and carrots. The key is cooking them just until tender crisp in about 3–4 minutes. They should maintain their vibrant color and slight crunch for textural contrast.

Assemble your masterpiece:

Start with a foundation of freshly cooked rice in each bowl. Top with your glazed teriyaki chicken, arranging it to showcase the glossy sauce. Add your colorful vegetables around the chicken creating an appealing presentation.

Add the finishing touches:

Sprinkle green onions and sesame seeds over everything. These aren't just garnishes they add fresh flavor and texture that completes the dish perfectly.

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The secret to this dish is the homemade teriyaki sauce. I remember the first time I made it, my daughter asked what restaurant I ordered from. There's something magical about the combination of fresh ginger and garlic simmering in that sweet savory sauce that store bought versions just can't match.

Make Ahead Options

This teriyaki chicken bowl is perfect for meal prep. You can prepare all components separately and store them in airtight containers in the refrigerator for up to 3 days. The sauce actually develops more flavor overnight making the chicken taste even better the next day. Just reheat gently to avoid drying out the chicken and assemble your bowl when ready to eat.

Customize Your Bowl

The beauty of this recipe lies in its flexibility. Switch up the protein by using thinly sliced beef, firm tofu, or even salmon for variety. The vegetable options are endless try adding snow peas, mushrooms, baby corn, or water chestnuts for different textures and flavors. For a lower carb option, substitute cauliflower rice or serve over zucchini noodles instead of traditional rice.

Sauce Secrets

The homemade teriyaki sauce is what elevates this dish from good to extraordinary. For the best flavor development, let your sauce simmer for an extra minute after it thickens. This allows the garlic and ginger to fully infuse into the sauce. If you prefer a sweeter sauce, add an extra tablespoon of honey. For a spicy kick, stir in a teaspoon of chili garlic paste or sriracha. The sauce can be made up to a week ahead and stored in the refrigerator.

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Recipe FAQs

→ Can I make this teriyaki chicken bowl ahead of time?

Yes! You can prepare all components separately and store them in airtight containers in the refrigerator for up to 3 days. The sauce can be made and stored separately. When ready to eat, reheat the chicken and vegetables, warm the rice, then assemble and garnish before serving.

→ What can I substitute for chicken in this dish?

This bowl works wonderfully with other proteins like thinly sliced beef, shrimp, tofu, or tempeh. Just adjust cooking times accordingly - beef may need less time, while tofu benefits from marinating in some of the sauce before cooking for maximum flavor absorption.

→ Is this teriyaki bowl gluten-free?

The standard recipe isn't gluten-free due to the soy sauce, which contains wheat. However, you can easily make it gluten-free by substituting tamari or certified gluten-free soy sauce in the teriyaki sauce mixture.

→ What vegetables work best in this bowl?

While the recipe calls for broccoli, bell peppers, and carrots, you can use almost any vegetables you have on hand. Snow peas, bok choy, mushrooms, zucchini, and spinach all work wonderfully. Aim for a mix of colors and textures for the best experience.

→ How can I make the teriyaki sauce less sweet?

You can easily adjust the sweetness by reducing the honey or brown sugar to 1 tablespoon instead of 2. For a more savory profile, increase the soy sauce slightly or add a dash of mirin (Japanese sweet cooking wine) which adds complexity without excessive sweetness.

→ Can I freeze leftovers of this dish?

Yes, though the vegetables may lose some texture. For best results, freeze the chicken with sauce and the rice separately. Thaw overnight in the refrigerator and reheat thoroughly before serving. Consider making fresh vegetables when serving for the best texture and flavor.