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- 1 lb boneless, skinless chicken thighs - 1 cup jasmine rice - 1 cup broccoli florets - 1 medium carrot, julienned - ½ cup low sodium soy sauce - ¼ cup honey - 2 tablespoons rice vinegar - 1 tablespoon sesame oil - 1 tablespoon freshly grated ginger - 2 garlic cloves, minced - 1 tablespoon cornstarch - 2 tablespoons cold water - 2 green onions, thinly sliced - Sesame seeds for garnish For this teriyaki chicken rice bowl, I use chicken thighs for their juicy flavor. Jasmine rice gives a lovely aroma, and the vegetables add color and crunch. The marinade combines soy sauce and honey, creating a sweet and salty mix. Fresh ginger and garlic give the dish an extra kick. Cornstarch helps thicken the sauce for a perfect coating. I love using sesame seeds and green onions to garnish the bowl. They add a nice finish and a pop of flavor. With these ingredients, you create a tasty and satisfying meal everyone will enjoy. {{ingredient_image_2}} To start, you need to mix the marinade. In a bowl, whisk together: - ½ cup low sodium soy sauce - ¼ cup honey - 2 tablespoons rice vinegar - 1 tablespoon sesame oil - 1 tablespoon freshly grated ginger - 2 minced garlic cloves Once it’s well mixed, place the chicken thighs in a resealable bag or dish. Pour the marinade over the chicken, making sure it’s coated. Seal the bag or cover the dish and chill it in the fridge. I suggest marinating for at least 30 minutes, but 2 hours gives better flavor. Now, let's cook the jasmine rice. First, rinse 1 cup of rice under cold water until the water runs clear. This removes excess starch. Next, in a medium pot, add the rinsed rice and 1 ½ cups of water or chicken broth. Bring it to a boil over medium-high heat. Once boiling, lower the heat, cover the pot, and let it simmer for about 15 minutes. When the rice is tender, take it off the heat and let it sit for another 10 minutes. This helps the rice steam and become fluffy. While the rice cooks, prepare the sauce. Pour the leftover marinade into a small saucepan and bring it to a gentle simmer over medium heat. In a bowl, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry. Once the marinade is simmering, stir in the cornstarch slurry. Let it simmer for about 2 minutes or until it thickens nicely. Set it aside for later. Next, heat a large skillet over medium-high heat. Take the marinated chicken out of the bag and let any excess marinade drip off. Place the chicken in the hot skillet. Cook for about 5-7 minutes on each side. The chicken should be golden brown and cooked through. Use a meat thermometer to check the internal temperature, which should reach 165°F (75°C). In the same skillet, toss in the broccoli florets and julienned carrot. Stir-fry them for about 3-4 minutes. You want them to be tender but still crisp. If needed, add a splash of water to help steam the veggies evenly. Once the chicken is done, slice it into strips. Add it back to the skillet with the vegetables. Pour the thickened teriyaki sauce over everything and toss gently to coat. Now, fluff the cooked rice with a fork and divide it among four bowls. Top each bowl with the chicken and vegetable mix. If you like, drizzle with extra sauce and garnish with sliced green onions and sesame seeds. Enjoy your teriyaki chicken rice bowl! To get the best flavor in your teriyaki chicken, marinate the chicken well. I recommend marinating for at least 30 minutes. If you can, let it sit for two hours. This longer time helps the chicken soak up all the tasty sauce. Using low-sodium soy sauce is smart. It gives the same great flavor but with less salt. This makes the dish healthier and lets the sweetness of the honey shine through. To avoid dry chicken, don’t overcook it. Cook the chicken thighs for about 5-7 minutes on each side. Use a meat thermometer to check the chicken. It should reach 165°F (75°C) for safety. Set the skillet on medium-high heat. This heat is perfect for getting that nice golden color on the chicken. If the heat is too low, the chicken may cook too slowly and dry out. For plating, use a wide bowl. Start with a base of fluffy jasmine rice. Then, add the chicken and vegetables on top. This makes each bowl look colorful and appetizing. Garnish with sliced green onions and sesame seeds for extra flair. These add a nice crunch and bright colors to your dish, making it look even more delicious. Pro Tips Marinate Longer for Flavor: For the best flavor, marinate the chicken thighs for at least 2 hours, or even overnight. This allows the marinade to penetrate the meat more deeply, resulting in a juicier and more flavorful dish. Use Chicken Broth for Rice: Cooking the jasmine rice in chicken broth instead of water adds an extra layer of flavor that complements the teriyaki chicken beautifully. Vegetable Variations: Feel free to swap in your favorite vegetables! Bell peppers, snap peas, or bok choy can make great additions or substitutions for the broccoli and carrots. Serving Suggestions: Serve the teriyaki chicken rice bowl with a side of pickled ginger or a small bowl of miso soup to enhance the Japanese dining experience. {{image_4}} You can swap the broccoli and carrots for many other veggies. Try snap peas, bell peppers, or zucchini. These add great color and taste. Seasonal veggies work too! In spring, add asparagus. In summer, use corn or green beans. If you want a different protein, consider using tofu, beef, or shrimp. Tofu works well for a vegetarian twist. Cook it for 5-6 minutes until golden. For beef, slice it thin and cook for 4-5 minutes. Shrimp cooks fast, just 2-3 minutes until pink. You can change the rice too! Brown rice is a hearty choice. It takes longer to cook, about 40 minutes. Cauliflower rice is a low-carb option. Just sauté it for 5-7 minutes. For extra flavor, cook rice in chicken broth instead of water. To keep your teriyaki chicken rice bowl fresh, use airtight containers. Glass containers work best because they don't absorb odors. You can also use plastic containers, but make sure they are safe for the microwave. Store leftovers in the fridge within two hours of cooking. They should last for about 3 to 4 days. You can reheat your dish in two ways: the microwave or the stovetop. For the microwave, place the bowl in for 1-2 minutes, stirring halfway. If you choose the stovetop, heat a skillet on medium-low. Add a splash of water to help steam the rice and chicken. Cover the skillet to keep the moisture in. This helps the food stay soft. Make sure to check that everything is heated through before serving. Freezing is a great way to save leftovers. To freeze your teriyaki chicken rice bowl, let it cool completely first. Then, place it in a freezer-safe container or a resealable bag. Squeeze out as much air as possible before sealing. It can last for up to 3 months in the freezer. When you're ready to eat, thaw it in the fridge overnight. For best results, reheat it from thawed, not frozen. This keeps the texture nice and tasty. You can use chicken breasts for a leaner option. They cook faster but may be drier. If you prefer plant-based, try tofu or tempeh. Both absorb flavors well. You can also use beef or shrimp. Adjust cooking times for these proteins as needed. Yes, making teriyaki sauce at home is easy. Combine ½ cup soy sauce, ¼ cup honey, 2 tablespoons rice vinegar, 1 tablespoon sesame oil, 1 tablespoon grated ginger, and 2 minced garlic cloves. Mix well and simmer until thickened. This sauce adds a fresh touch. This teriyaki chicken rice bowl is not spicy. The flavors are sweet and savory. If you like spice, add red pepper flakes or sriracha to the sauce. Start with a little, and taste as you go. This way, you can find the right heat for you. Yes, this recipe works great for meal prep! Cook the chicken and vegetables in advance. Store them in airtight containers with rice. Keep the sauce separate until ready to eat. This keeps everything fresh. You can enjoy it throughout the week. To make this dish gluten-free, swap soy sauce for tamari. Tamari has a similar taste without gluten. Check that the honey and rice vinegar are gluten-free as well. Use gluten-free cornstarch for thickening. This way, everyone can enjoy this tasty meal! This blog post covered a delicious teriyaki chicken rice bowl. We explored key ingredients, from chicken thighs to fresh veggies. You learned each step, from marinating the chicken to creating a flavorful sauce. We discussed tips for the best taste and smart storage ideas. Finally, I shared variations and answered common questions. Now you're ready to cook this tasty meal! Enjoy it with your family or friends.

Teriyaki Chicken Rice Bowl

A delicious and savory rice bowl featuring marinated teriyaki chicken, sautéed vegetables, and fluffy jasmine rice.
Print Recipe Pin Recipe
Course Main Course
Cuisine Japanese
Servings 4
Calories 450 kcal

Ingredients
  

  • 1 lb boneless, skinless chicken thighs
  • 1 cup jasmine rice
  • 1.5 cups water or chicken broth
  • 0.5 cup low sodium soy sauce
  • 0.25 cup honey
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoon freshly grated ginger
  • 2 cloves garlic, minced
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water
  • 1 cup broccoli florets
  • 1 medium carrot, julienned
  • 2 tablespoons green onions, thinly sliced
  • to taste sesame seeds for garnish

Instructions
 

  • In a medium mixing bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, grated ginger, and minced garlic until well blended. Place the chicken thighs in a resealable plastic bag or a shallow dish, and pour the marinade over the chicken, ensuring it's well coated. Seal the bag or cover the dish and refrigerate for a minimum of 30 minutes, or up to 2 hours for more intense flavor.
  • Rinse the jasmine rice thoroughly under cold running water until the water appears clear to remove excess starch. In a medium saucepan, combine the rinsed rice and 1 ½ cups of water or chicken broth. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover with a tight-fitting lid, and let it simmer for about 15 minutes, or until the rice is tender and the liquid is absorbed. Remove from heat and let it rest, covered, for an additional 10 minutes to steam.
  • In a small saucepan, pour in the remaining marinade (you can reserve a small amount for drizzling when serving, if desired) and bring it to a gentle simmer over medium heat. In a separate bowl, whisk the cornstarch with 2 tablespoons of cold water to create a smooth slurry. Once the marinade is simmering, stir in the cornstarch slurry, and simmer for another 2 minutes, or until the sauce thickens. Set aside.
  • Heat a large skillet or grill pan over medium-high heat. Remove the chicken thighs from the marinade, allowing any excess to drip off, and place them in the hot skillet. Cook for approximately 5-7 minutes on each side until fully cooked through and golden brown. To ensure doneness, check that the internal temperature has reached 165°F (75°C) using a meat thermometer.
  • In the same skillet, add the broccoli florets and the julienned carrot. Sauté them together for about 3-4 minutes until they are tender but still crisp. If necessary, splash a little water into the skillet to help steam the vegetables evenly.
  • Once the chicken is cooked, slice it into strips and add it back into the skillet with the sautéed vegetables. Pour the thickened teriyaki sauce over the chicken and vegetables, tossing gently to ensure everything is well coated and heated through.
  • Fluff the cooked jasmine rice with a fork to separate the grains. Divide the rice evenly among 4 serving bowls. Top each bowl generously with the teriyaki chicken and vegetable mixture. If desired, drizzle with the reserved teriyaki sauce, and finish by garnishing with sliced green onions and a sprinkle of sesame seeds.

Notes

For a spicier kick, add red pepper flakes to the sauce.
Keyword chicken, japanese cuisine, rice bowl, teriyaki