Teriyaki Chicken Rice Bowl
Why make this recipe
Teriyaki Chicken Rice Bowl is a delightful and easy meal perfect for busy weeknights or relaxed weekends. This dish offers a combination of sweet and savory flavors that make it a family favorite. It’s quick to prepare, allowing you to enjoy a homemade meal in no time. Plus, it’s versatile—you can serve it with different types of rice and vegetables to suit your taste.
How to make Teriyaki Chicken Rice Bowl
Making Teriyaki Chicken Rice Bowl is simple and straightforward. Follow these easy steps to prepare this delicious dish.
Ingredients:
- 4 boneless skinless chicken breasts, cubed
- 1 Tbsp. olive oil
- 1/2 cup low sodium soy sauce
- 1/2 cup water
- 3 Tbsp. packed light brown sugar
- 2 Tbsp. rice vinegar
- 1/2 tsp. sesame oil (optional)
- 1 tsp. ground ginger
- 2 tsp. minced garlic
- 2 Tbsp. honey
- 3 tsp. cornstarch
- Sesame seeds and chopped green onions for garnish
- Rice for serving
- Steamed veggies for serving
Directions:
- Heat the olive oil in a large skillet over medium-high heat.
- Add the cubed chicken to the pan. Cook until the chicken is browned and no longer pink inside.
- While the chicken is cooking, prepare the teriyaki sauce. In a medium-sized mixing bowl, whisk together the soy sauce, water, honey, brown sugar, rice vinegar, sesame oil, ginger, garlic, and cornstarch until smooth.
- Once the chicken is cooked, pour the teriyaki sauce over it in the skillet. Stir and cook until the sauce thickens.
- Serve the chicken over white or brown rice along with steamed vegetables. Garnish with sesame seeds and chopped green onions.
How to serve Teriyaki Chicken Rice Bowl
Serve the Teriyaki Chicken Rice Bowl hot. Place a scoop of rice in a bowl, top it with the glazed chicken, and add your choice of steamed vegetables. For an extra touch, sprinkle sesame seeds and green onions on top. This colorful presentation makes it appealing and delicious.
How to store Teriyaki Chicken Rice Bowl
To store any leftovers, let the dish cool down to room temperature. Place the chicken and sauce in an airtight container and keep it in the refrigerator. It will stay fresh for up to 3 days. You can reheat it in the microwave before serving.
Tips to make Teriyaki Chicken Rice Bowl
- Use low sodium soy sauce to control the saltiness of the dish.
- Feel free to add your favorite vegetables, like bell peppers, broccoli, or snap peas.
- For extra flavor, marinate the chicken in the teriyaki sauce for 30 minutes before cooking.
- You can use brown sugar or honey depending on your preferred level of sweetness.
Variation
You can swap out chicken for tofu or shrimp to create a delicious alternative. Each variation will bring its unique taste to the Teriyaki Bowl. You can also experiment with different types of rice, such as jasmine or cauliflower rice for a low-carb option.
FAQs
1. Can I use chicken thighs instead of chicken breasts?
Yes, chicken thighs will work well and may add more flavor due to their higher fat content.
2. Is the sesame oil necessary?
The sesame oil is optional, but it adds a nice flavor. If you don’t have it, you can skip it.
3. Can I make the teriyaki sauce ahead of time?
Absolutely! You can prepare the teriyaki sauce in advance and store it in the fridge for a few days. Just give it a good stir before using.
Teriyaki Chicken Rice Bowl
Ingredients
Method
- Heat the olive oil in a large skillet over medium-high heat.
- Add the cubed chicken to the pan. Cook until the chicken is browned and no longer pink inside.
- In a medium-sized mixing bowl, whisk together the soy sauce, water, honey, brown sugar, rice vinegar, sesame oil, ginger, garlic, and cornstarch until smooth.
- Once the chicken is cooked, pour the teriyaki sauce over it in the skillet. Stir and cook until the sauce thickens.
- Serve the chicken over white or brown rice along with steamed vegetables. Garnish with sesame seeds and chopped green onions.
