Chicken Teriyaki Bowls: A Delicious and Easy Recipe for Weeknight Dinners

Chicken Teriyaki Bowls are a delightful fusion of flavors that transport you straight to the heart of Japan with every bite. This dish has a rich history, originating from the traditional Japanese cooking technique known as “teriyaki,” which involves grilling or broiling meat with a sweet soy sauce glaze. Over the years, Chicken Teriyaki Bowls have evolved into a beloved staple in many households, celebrated for their perfect balance of savory and sweet flavors.

What I adore about Chicken Teriyaki Bowls is their incredible versatility and convenience. They are not only quick to prepare but also allow for endless customization, making them a favorite among families and busy professionals alike. The tender chicken, paired with vibrant vegetables and fluffy rice, creates a satisfying meal that is both nutritious and delicious. Whether you’re enjoying a cozy dinner at home or impressing guests at a gathering, Chicken Teriyaki Bowls are sure to please everyone at the table!

Ingredients:

• 1 pound boneless, skinless chicken thighs or breasts
• 1 cup uncooked jasmine rice
• 2 cups water or chicken broth (for cooking rice)
• 1 tablespoon vegetable oil
• 1 cup broccoli florets
• 1 red bell pepper, sliced
• 1 carrot, julienned
• 2 green onions, chopped (for garnish)
• 1 tablespoon sesame seeds (for garnish)

For the Teriyaki Sauce:

• 1/2 cup soy sauce
• 1/4 cup brown sugar
• 2 tablespoons rice vinegar
• 1 tablespoon cornstarch
• 1 tablespoon water
• 1 teaspoon minced garlic
• 1 teaspoon minced ginger

Preparing the Rice

1. Start by rinsing the jasmine rice under cold water until the water runs clear. This helps remove excess starch and prevents the rice from becoming gummy.
2. In a medium saucepan, combine the rinsed rice and 2 cups of water or chicken broth. Bring it to a boil over medium-high heat.
3. Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for about 15 minutes or until the rice is tender and the liquid is absorbed.
4. After 15 minutes, remove the saucepan from heat and let it sit, covered, for an additional 5 minutes. This allows the rice to steam and become fluffy.
5. Fluff the rice with a fork before serving. Set it aside while you prepare the chicken and vegetables.

Making the Teriyaki Sauce

1. In a small bowl, whisk together the soy sauce, brown sugar, rice vinegar, minced garlic, and minced ginger until the sugar is dissolved.
2. In another small bowl, mix the cornstarch and water to create a slurry. This will help thicken the sauce.
3. In a small saucepan over medium heat, pour in the soy sauce mixture and bring it to a gentle simmer.
4. Once simmering, add the cornstarch slurry to the saucepan while continuously stirring. Cook for about 2-3 minutes until the sauce thickens. Remove from heat and set aside.

Preparing the Chicken

1. While the sauce is thickening, take the chicken thighs or breasts and pat them dry with paper towels. This helps achieve a nice sear.
2. Cut the chicken into bite-sized pieces for even cooking and easier eating.
3. In a large skillet or wok, heat the vegetable oil over medium-high heat. Once hot, add the chicken pieces in a single layer. Avoid overcrowding the pan; you may need to do this in batches.
4. Cook the chicken for about 5-7 minutes, stirring occasionally, until it’s golden brown and cooked through. The internal temperature should reach 165°F (75°C).
5. Once the chicken is cooked, pour the teriyaki sauce over the chicken in the skillet. Stir to coat the chicken evenly and let it simmer for an additional 2-3 minutes, allowing the flavors to meld.

Cooking the Vegetables

1. In the same skillet (or a separate one if you prefer), add a little more oil if needed and toss in the broccoli florets, sliced red bell pepper, and julienned carrot.
2. Stir-fry the vegetables over medium-high heat for about 4-5 minutes, or until they are tender-crisp. You want them to retain some crunch for texture.
3. Once the vegetables are cooked, you can add them to the skillet with the chicken and teriyaki sauce. Stir everything together to combine.

Assembling the Bowls

1. To assemble the chicken teriyaki bowls, start by placing a generous scoop of the fluffy jasmine rice at the bottom of each bowl.
2. Next, spoon the teriyaki chicken and vegetable

   Conclusion:

   In summary, these Chicken Teriyaki Bowls are an absolute must-try for anyone looking to elevate their weeknight dinners with a burst of flavor and a touch of Asian-inspired cuisine. The combination of tender chicken, vibrant vegetables, and a rich, homemade teriyaki sauce creates a dish that is not only delicious but also incredibly satisfying. Plus, the best part is that you can customize your bowls to suit your taste! Feel free to swap out the chicken for tofu or shrimp, or add in your favorite veggies like bell peppers, snap peas, or even pineapple for a sweet twist. Serving suggestions are endless! You can serve these bowls over fluffy white rice, brown rice, or even quinoa for a healthier option. For a low-carb alternative, try using cauliflower rice or lettuce wraps. Don’t forget to garnish with sesame seeds, green onions, or a drizzle of sriracha for an extra kick! I encourage you to give this Chicken Teriyaki Bowl recipe a try and make it your own. Once you’ve whipped up this delightful dish, I’d love to hear about your experience! Share your thoughts, any variations you tried, or even a photo of your creation. Let’s spread the love for this delicious recipe together! Happy cooking! Print
   

   Chicken Teriyaki Bowls: A Delicious and Easy Recipe for Weeknight Dinners

   ---

   • Author: Dottie
   • Total Time: 40 minutes
   • Yield: 4 servings 1x

   Print Recipe

   Pin Recipe

   Description

   Savor a quick and tasty Chicken Teriyaki Bowl with tender chicken, colorful veggies, and fluffy jasmine rice, all drizzled with a homemade teriyaki sauce. Ideal for busy weeknights!

   ---

   Ingredients

   Scale 1x2x3x

   • 1 pound boneless, skinless chicken thighs or breasts
   • 1 cup uncooked jasmine rice
   • 2 cups water or chicken broth
   • 1 tablespoon vegetable oil
   • 1 cup broccoli florets
   • 1 red bell pepper, sliced
   • 1 carrot, julienned
   • 2 green onions, chopped
   • 1 tablespoon sesame seeds
   • 1/2 cup soy sauce
   • 1/4 cup brown sugar
   • 2 tablespoons rice vinegar
   • 1 tablespoon cornstarch
   • 1 tablespoon water
   • 1 teaspoon minced garlic
   • 1 teaspoon minced ginger

   ---

   Instructions

   1. Rinse the jasmine rice under cold water until the water runs clear to remove excess starch.
   2. In a medium saucepan, combine the rinsed rice and 2 cups of water or chicken broth. Bring to a boil over medium-high heat.
   3. Once boiling, reduce heat to low, cover, and let simmer for about 15 minutes or until the rice is tender and liquid is absorbed.
   4. Remove from heat and let sit, covered, for an additional 5 minutes. Fluff with a fork and set aside.
   5. In a small bowl, whisk together soy sauce, brown sugar, rice vinegar, minced garlic, and minced ginger until sugar is dissolved.
   6. In another small bowl, mix cornstarch and water to create a slurry.
   7. In a small saucepan over medium heat, pour in the soy sauce mixture and bring to a gentle simmer.
   8. Add the cornstarch slurry while continuously stirring. Cook for about 2-3 minutes until the sauce thickens. Remove from heat and set aside.
   9. Pat the chicken dry with paper towels and cut into bite-sized pieces.
   10. In a large skillet or wok, heat vegetable oil over medium-high heat. Add chicken pieces in a single layer, cooking in batches if necessary.
   11. Cook for about 5-7 minutes, stirring occasionally, until golden brown and cooked through (internal temperature should reach 165°F/75°C).
   12. Pour the teriyaki sauce over the chicken, stir to coat, and let simmer for an additional 2-3 minutes.
   13. In the same skillet, add more oil if needed and toss in broccoli, red bell pepper, and carrot.
   14. Stir-fry over medium-high heat for about 4-5 minutes until tender-crisp.
   15. Add the cooked vegetables to the skillet with the chicken and teriyaki sauce, stirring to combine.
   16. Place a generous scoop of jasmine rice at the bottom of each bowl.
   17. Spoon the teriyaki chicken and vegetable mixture over the rice.
   18. Garnish with chopped green onions and sesame seeds before serving.

   Notes

   • Feel free to customize the vegetables based on your preference or seasonal availability.
   • For a spicier kick, add some red pepper flakes to the teriyaki sauce.

   • Prep Time: 15 minutes
   • Cook Time: 25 minutes