Chicken Teriyaki Rice Bowl
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Recipe Intro From alexawhatsfordinner
Celebrate National Rice Month with this delicious chicken teriyaki rice bowl, featuring tender, marinated chicken, perfectly cooked rice, and fresh, colorful veggies. In this recipe, we’ll not only show you how to prepare a savory homemade teriyaki sauce, but we’ll also teach you a simple method to arrange your rice for a beautiful, restaurant-quality presentation. Whether you’re meal-prepping for the week or looking for a quick and healthy dinner option, this rice bowl is the perfect balance of flavor and texture. Plus, it’s easy to customize with your favorite vegetables or toppings!
Recipe Description
This Chicken Teriyaki Rice Bowl recipe is the ultimate comfort meal, combining savory, tender chicken with fluffy rice, sautéed vegetables, and a rich teriyaki glaze. We provide step-by-step instructions for achieving the perfect rice texture and share a simple technique for arranging your rice in an appealing way to elevate the dish. Packed with protein and nutritious ingredients, this meal is a great option for busy weeknights or a quick, satisfying lunch. Enjoy the versatility of this recipe by swapping in your favorite veggies or using brown rice for a whole-grain option.
- Ingredient Notes
- Pro Tips
- FAQs
- Recipe Card
Ingredient Notes
Ingredient Notes
Chicken: Boneless, skinless chicken thighs are ideal for this recipe because they stay juicy and tender during cooking. However, you can also use chicken breast if you prefer a leaner option. If you’re short on time, pre-cooked rotisserie chicken works in a pinch—just toss it in the teriyaki sauce to coat.
Rice: White jasmine rice is our go-to for its fluffy texture and slightly sweet aroma. For a heartier option, try using brown rice or quinoa, both of which add fiber and protein. Be sure to rinse your rice before cooking to remove excess starch and achieve a light, fluffy texture.
Soy Sauce: We recommend using low-sodium soy sauce to control the saltiness of the dish. You can also use tamari for a gluten-free alternative. If you're avoiding soy altogether, coconut aminos are a great substitute with a slightly sweeter flavor.
Honey: Adds a natural sweetness to the teriyaki sauce and helps balance out the savory and umami flavors. You can substitute maple syrup or agave nectar if you prefer, or omit entirely if you’re cutting back on sugar.
Garlic and Ginger: Fresh garlic and ginger give the teriyaki sauce its signature depth of flavor. You can use ground garlic and ginger if you're in a pinch, but fresh is highly recommended for the best taste. Alternatively, jarred minced garlic and ginger paste are convenient options.
Vegetables: Broccoli, carrots, and bell peppers are classic options, but you can swap them out for whatever veggies you have on hand. Try snap peas, zucchini, mushrooms, or even bok choy for a change. For a bit of crunch, top your bowl with shredded cabbage or sliced radishes.
Optional Toppings: Garnish your bowl with sesame seeds, sliced green onions, or even a sprinkle of red pepper flakes for a little heat. Avocado or a fried egg on top can also make this dish feel extra indulgent!
FAQs
Can I use store-bought teriyaki sauce for this recipe?
Yes, you can! While we recommend making the homemade teriyaki sauce for the best flavor and freshness, store-bought teriyaki sauce works as a quick substitute. Just be sure to choose a quality brand with low sugar to avoid an overly sweet taste.
What type of rice works best for a Chicken Teriyaki Rice Bowl?
Traditional white rice, jasmine rice, or short-grain sushi rice are all great options for this dish. If you're looking for a healthier alternative, you can also use brown rice or quinoa for added fiber.
How can I meal prep Chicken Teriyaki Rice Bowls?
Meal prepping this recipe is easy! Cook the rice, teriyaki chicken, and vegetables, then divide them into individual containers. Store the sauce separately to avoid sogginess and drizzle it on right before serving. These bowls can be kept in the fridge for up to 4 days.
Can I make this recipe gluten-free?
Yes! To make this Chicken Teriyaki Rice Bowl gluten-free, use tamari or a gluten-free soy sauce instead of regular soy sauce in the teriyaki sauce. Make sure to check that any additional ingredients, like store-bought sauces, are also certified gluten-free.
Can I substitute the chicken with another protein?
Absolutely! This recipe is versatile. You can substitute the chicken with tofu, shrimp, beef, or even pork. For vegetarians, marinated tempeh or a plant-based meat alternative would also work well.
Recipe Card
ingredients
- 1/2 cup soy sauce
- 1/4 cup water
- 1 tablespoon grated fresh ginger
- 1/4 cup granulated sugar
- 1 teaspoon brown sugar
- Freshly ground black pepper
- 1/2 cup canned diced pineapple plus juice
- 4 chicken cutlets
- Cooking spray
- 1 teaspoon cornstarch
- 1 tablespoon extra virgin olive oil
- 2 cups broccoli
- 1 chopped red bell pepper
- 1 chopped white onion
- 1 cup cooked according to package instructions U.S.–grown white rice
- for garnish Sesame seeds
- thinly sliced, for garnish Scallions
Method
Step 1
In a large pan over medium heat, add in the soy sauce, water, ginger, garlic, granulated sugar, brown sugar, several cracks of black pepper, and about 1 tbsp pineapple juice. Bring to a boil and stir until the sugar is dissolved. Remove from heat and allow to cool down.
Step 2
Add the chicken cutlets to a sealable container, then pour in the sauce mixture. Allow to marinade in the fridge for at least 1 hour.
Step 3
Spray a grill pan or cast iron skillet with cooking spray, then heat to medium-high. Remove the chicken from the marinade but keep the marinade. Add in the chicken cutlets and sear, 5-7 minutes per side. Flip and sear another 5-7 minutes, or until internal temperature reads 160F. Set aside to rest for about 10 minutes, then cut into slices.
Step 4
Heat a pan over medium-high. Add in the chicken marinade and bring to a boil. Stir in corn starch and allow to boil/thicken until a thick sauce forms. Set aside.
Step 5
Meanwhile, heat olive oil in a large pan over medium. Add in the broccoli and sauté about 5 minutes, until softened. Add in the red bell pepper and onion and sauté about 5 minutes. Add in the pineapples plus remaining juice. Cook until all veggies are soft and tender. Set aside.
Step 6
Use a small bowl and a medium bowl to plate the rice. Place the small bowl opening-side down in the medium bowl. Fill the medium bowl with the cooked rice. Place a plate on top of the bowls, then flip them all over. Remove the bowls, revealing a crater inside the mound of rice. Repeat on all servings.
Step 7
Fill the craters with the cooked vegetables and chicken slices. Drizzle on the cooked sauce. Garnish with sesame seeds and scallions. Enjoy!