Irresistible Teriyaki Chicken Rice Bowl
This Irresistible Teriyaki Chicken Rice Bowl is a flavorful comfort meal that combines tender chicken glazed in a glossy homemade teriyaki sauce, fluffy rice, and colorful vegetables. Sweet, savory, and perfectly balanced — a wholesome dish you can make at home in under 30 minutes!
Ingredients
- For the Chicken and Rice Bowl:
- 1 lb 450 g boneless, skinless chicken thighs (or breasts)
- 2 cups cooked jasmine rice or short-grain rice
- 1 cup broccoli florets
- ½ cup sliced carrots
- ½ cup edamame or bell peppers
- 1 tablespoon vegetable oil
- Sesame seeds and sliced green onions for garnish
- For the Homemade Teriyaki Sauce:
- ¼ cup low-sodium soy sauce
- 2 tablespoons brown sugar or honey
- 1 tablespoon rice vinegar or mirin
- 2 cloves garlic minced
- 1 teaspoon fresh ginger grated
- 1 teaspoon cornstarch + 2 teaspoons water mix into slurry
- Optional: ½ teaspoon sesame oil for extra aroma
Instructions
- Cook the Rice: Prepare jasmine or sushi rice according to package directions and keep warm.
- Make the Sauce: In a small saucepan, combine soy sauce, brown sugar, garlic, ginger, and rice vinegar. Simmer 2–3 minutes, then stir in the cornstarch slurry until the sauce thickens and glossy. Remove from heat.
- Cook the Chicken: In a large skillet, heat oil over medium heat. Add chicken and cook 6–8 minutes per side until golden and cooked through. Pour teriyaki sauce over chicken and toss to coat.
- Prepare Vegetables: Steam or sauté broccoli, carrots, and edamame until crisp-tender.
- Assemble the Bowl: Spoon rice into bowls, top with teriyaki chicken and vegetables. Drizzle with extra sauce and sprinkle sesame seeds and green onions on top.
Notes
- Use chicken thighs for juicier meat and richer flavor.
- Add chili flakes or sriracha for a spicy version.
- Make ahead for meal prep — keeps well for 4 days in the fridge.
- For a vegan option, swap chicken with tofu or mushrooms.