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If you need a quick dinner that's still really tasty, this Teriyaki Chicken Rice Bowl checks all the boxes. You get juicy chicken with a sticky-sweet sauce, soft rice, and veggies that have a nice crisp bite. This became my go-to on crazy nights when the family wanted good food without any hassle. It’s super simple to toss together but tastes just like you grabbed takeout—only even better.
I’ve made it using either white or brown rice—even tossed in leftover cooked vegetables. My kids dig the sticky glaze, and I love that we can swap things up so it never feels the same.
Vibrant Ingredients
- Cornstarch mixed with water: Stir up a thick paste with these to make the sauce nice and glossy
- Fresh ginger: Grate in some for a bit of spicy warmth—frozen works too if that's all you have
- Garlic: Chop up fresh cloves to kick up the flavor—a jar just isn’t the same
- Sesame oil: This adds that nutty scent—make sure it's fragrant and golden
- Rice vinegar: Look for an unseasoned kind, it adds a little zing
- Honey or light brown sugar: Use either one for sweetness—honey for a floral pop, or brown sugar if you want a deeper taste
- Low sodium soy sauce: Choose a good brand for the teriyaki base so it doesn’t get too salty
- Sesame seeds: A sprinkle on top adds crunch and an extra toasty smell
- Green onions: Chop these up and add for a bright finish
- Carrots: Slice into thin sticks for a sweet bite or use baby carrots cut on the diagonal if you’re in a rush
- Bell peppers: Slice red or yellow peppers thin so they cook fast and add a touch of sweetness
- Broccoli florets: Fresh or frozen both work—pick the brightest green for the prettiest bowl
- White or brown rice: Make it fluffy—short grain goes stickier, long grain is lighter
- Vegetable oil: Use a neutral option that can handle high heat to brown the chicken
- Boneless skinless chicken breasts: Pick juicy pieces, chop them into even cubes so they cook perfectly
Simple How-To
- Start the Bowls:
- Dish up your cooked rice first in each bowl. Add the sauced chicken and the hot veggies on top. Sprinkle on green onions and sesame seeds to finish. Those extras add crunch and a fresh kick.
- Quick Sauté for Veggies:
- Throw broccoli, bell pepper, and carrot into a hot pan with a bit more oil. Stir them around about three or four minutes—they should stay bright and a bit snappy. Pull them out while they still have color.
- Sauce it Up:
- Lower your heat and pour the teriyaki sauce over the cooked chicken. Stir it around until every chunk is sticky and the sauce thickens up—should take just a couple minutes. Keep mixing so it doesn't burn.
- Brown the Chicken:
- Heat up your oil in a large pan over medium. Add the pieces of chicken in one layer—don’t stack them. Let them sit for four minutes, then turn now and then until golden and cooked through, about six to seven minutes, so they stay juicy.
- Mix the Teriyaki Sauce:
- Whisk up soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger in a small bowl. Blend your cornstarch and water until smooth, then stir this in. This makes the sauce thick and helps it stick to everything.
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When I finish with toasted sesame seeds, the smell is so good and that sesame crunch is the best. My favorite time making this was for my daughter’s birthday—a DIY bowl bar so everyone picked what they liked. She still asks for it every year!
Keeping Things Fresh
Let all your parts cool before packing away. Store rice, veggies, and chicken in separate tightly closed containers in the fridge—they'll last four days. If you like to prep ahead, keep everything apart and just bring together before eating so nothing gets soggy. To reheat, sprinkle a bit of water on the chicken or veggies to bring the sauce back to life.
Swaps and Tweaks
Try chicken thighs if you want more moisture. Going meatless? Tofu or tempeh works great. Quinoa or cauliflower rice can stand in for rice if you want less carbs. Got maple syrup instead of honey? That’s tasty too. Out of fresh ginger? Toss in a shake of the dried stuff.
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How to Serve
This is awesome with a quick miso soup or a side of tangy cucumber salad for a full Japanese-inspired meal. Want to go all out? Add even more green onion or a soft fried egg on top. Try tossing on crispy seaweed or a drizzle of chili oil if you’re craving extra flavor.
Food Traditions
Teriyaki means grilling or broiling foods while covering them in a sweet soy glaze—usually with mirin and sugar—in Japan. At home, you use a pan instead, but you still get that sticky, sweet sauce that clings to whatever you cook. With rice and veggies, this bowl is a fun nod to Japanese American comfort food—simple, yummy, and worth returning to week after week.
Frequently Asked Questions About Recipes
- → Can I use different vegetables?
Of course! Mushrooms, snap peas, edamame, or baby corn all add fresh flavor and make your bowl extra colorful.
- → How is the teriyaki sauce thickened?
Cornstarch mixed with water thickens everything up fast, so the sauce hugs every piece of chicken just right.
- → What kind of rice works best?
Go with jasmine, basmati, brown, or even short-grain white rice. For a lighter feel, grab some cauliflower rice instead.
- → Is this bowl suitable for meal prep?
Definitely—keep your veggies, rice, and chicken in separate containers. Toss together and warm when you're ready to eat anytime during the week.
- → How can I make it spicier?
A dash of sriracha or shake of chili flakes in the sauce will kick up the heat easily.
- → How can I add more protein?
Throw in sautéed tofu or some cooked edamame for extra plant power. Doubling the chicken gives you more meat too.