Savory Teriyaki Chicken Bowls with Rice Recipe Guide

By Emma

Published

Prep 10 minutes
Cook 25 minutes
Servings 4 servings
Savory Teriyaki Chicken Bowls with Rice Recipe Guide

Are you craving a dish that’s both savory and satisfying? Let me show you how to make delicious Teriyaki Chicken Bowls with Rice! This easy recipe combines tender chicken, fluffy jasmine rice, and fresh veggies, all drizzled with homemade teriyaki sauce. Perfect for a family meal or meal prep, you’ll find everything you need right here. Get ready to impress your taste buds and enjoy a tasty, healthy bowl tonight!

Ingredients

Main Ingredients

– 2 boneless, skinless chicken breasts, diced

– 1 cup jasmine rice

– 1/4 cup low-sodium soy sauce

Additional Ingredients

– 2 tablespoons honey

– 1 tablespoon rice vinegar

– 1 teaspoon sesame oil

Vegetables and Garnish

– 1 cup broccoli florets

– 1 medium carrot, julienned

– 2 green onions, chopped

To make tasty teriyaki chicken bowls, you need fresh ingredients. Start with chicken breasts. I like to use boneless and skinless chicken for ease. Dicing them into bite-sized pieces helps them cook evenly.

Next, jasmine rice is a great choice. It’s fragrant and fluffy. Use this rice to soak up all the delicious teriyaki sauce.

For the sauce, low-sodium soy sauce is key. It brings saltiness without being too overpowering. Honey adds sweetness, while rice vinegar gives a nice tang. A touch of sesame oil adds rich flavor.

Don’t forget the veggies! Fresh broccoli florets bring crunch, while julienned carrots add color. Green onions are perfect for garnish. They give a fresh pop to your dish.

By gathering these ingredients, you’ll set yourself up for success. Ready to cook?

Step-by-Step Instructions

Cooking the Rice

To start, combine 1 cup of jasmine rice with 2 cups of water or chicken broth in a medium saucepan. This choice adds a savory touch. Bring this mixture to a boil over medium-high heat. Once it starts bubbling, reduce the heat to low, cover the pot, and let it simmer. Cook for about 15 minutes until the rice is fluffy and all the liquid is absorbed. After cooking, remove the pot from heat and let it sit, covered, for 5 more minutes. Fluff the rice with a fork before serving.

Preparing the Teriyaki Sauce

Next, let’s make the teriyaki sauce. In a small bowl, whisk together 1/4 cup of low-sodium soy sauce, 2 tablespoons of honey, 1 tablespoon of rice vinegar, 1 teaspoon of sesame oil, 1 teaspoon of finely grated fresh ginger, and 2 minced garlic cloves. Mix well until all the ingredients blend smoothly. This sauce gives the chicken a delicious, sweet, and savory flavor.

Cooking the Chicken

Now, we’ll cook the chicken. Heat a drizzle of oil in a large skillet over medium heat. When the oil is hot, add the diced chicken breasts. Season them with salt and pepper to your taste. Sauté the chicken for about 5 to 7 minutes. Stir occasionally until the chicken turns golden brown and is fully cooked, with no pink showing in the center. This step ensures the chicken is juicy and flavorful.

These steps will guide you to make savory teriyaki chicken bowls with rice.

Tips & Tricks

Perfecting the Rice

To make fluffy rice, rinse the jasmine rice before cooking. This washes away excess starch and prevents clumping. Use a 1:2 ratio of rice to chicken broth for extra flavor. The broth adds a rich taste that enhances your dish. Bring the mixture to a boil, then lower the heat. Cover it and let it simmer until it’s tender. This method gives you perfect rice every time.

Enhancing the Sauce

Do you want a sweeter sauce? Add a bit more honey to your mix. You can also adjust the soy sauce for saltiness. If you like some heat, try adding fresh ginger or a bit of chili. These ingredients bring a nice kick and depth of flavor. Taste as you go to get the balance just right.

Presentation Tips

To make your bowls look great, layer the rice first. Then, artfully arrange the chicken and vegetables on top. This adds visual appeal. Garnish with green onions and sesame seeds for a nice touch. For a pop of color, add a lime wedge. Squeezing lime juice over the bowl brightens the flavors. These small details make a big difference in how your dish looks and tastes.

- 2 boneless, skinless chicken breasts, diced - 1 cup jasmine rice - 1/4 cup low-sodium soy sauce - 2 tablespoons honey - 1 tablespoon rice vinegar - 1 teaspoon sesame oil - 1 cup broccoli florets - 1 medium carrot, julienned - 2 green onions, chopped To make tasty teriyaki chicken bowls, you need fresh ingredients. Start with chicken breasts. I like to use boneless and skinless chicken for ease. Dicing them into bite-sized pieces helps them cook evenly. Next, jasmine rice is a great choice. It’s fragrant and fluffy. Use this rice to soak up all the delicious teriyaki sauce. For the sauce, low-sodium soy sauce is key. It brings saltiness without being too overpowering. Honey adds sweetness, while rice vinegar gives a nice tang. A touch of sesame oil adds rich flavor. Don’t forget the veggies! Fresh broccoli florets bring crunch, while julienned carrots add color. Green onions are perfect for garnish. They give a fresh pop to your dish. By gathering these ingredients, you’ll set yourself up for success. Ready to cook?To start, combine 1 cup of jasmine rice with 2 cups of water or chicken broth in a medium saucepan. This choice adds a savory touch. Bring this mixture to a boil over medium-high heat. Once it starts bubbling, reduce the heat to low, cover the pot, and let it simmer. Cook for about 15 minutes until the rice is fluffy and all the liquid is absorbed. After cooking, remove the pot from heat and let it sit, covered, for 5 more minutes. Fluff the rice with a fork before serving. Next, let

- Teriyaki Chicken Bowls with Rice

Craving a delicious meal? Try these Savory Teriyaki Chicken Bowls with Rice! This recipe features tender chicken, fragrant jasmine rice, and vibrant veggies all drenched in homemade teriyaki sauce. Perfect for family dinners or meal prep, it's both tasty and healthy. Discover how easy it is to whip up this satisfying dish that will impress your taste buds.
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Ingredients
  

2 boneless, skinless chicken breasts, diced into bite-sized pieces

1 cup jasmine rice

2 cups water or chicken broth

1/4 cup low-sodium soy sauce

2 tablespoons honey

1 tablespoon rice vinegar

1 teaspoon sesame oil

1 teaspoon fresh ginger, finely grated

2 cloves garlic, minced

1 cup broccoli florets

1 medium carrot, julienned

1 bell pepper, sliced into thin strips (preferably red or yellow for color)

2 green onions, chopped (for garnish)

Sesame seeds, for garnish

Salt and pepper, to taste

Instructions
 

Cook the Rice: In a medium saucepan, combine the jasmine rice and water (or chicken broth). Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover with a lid, and simmer for about 15 minutes or until the rice is fluffy and all the liquid is absorbed. Remove from heat and let it sit, covered, for an additional 5 minutes, then fluff with a fork.

    Prepare the Teriyaki Sauce: In a small mixing bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, grated ginger, and minced garlic until all ingredients are smoothly blended. Set this flavorful mixture aside for later use.

      Sauté the Chicken: In a large skillet, heat a drizzle of oil over medium heat. Once the oil is hot, carefully add the diced chicken breasts. Season them with salt and pepper to taste. Cook for about 5-7 minutes, stirring occasionally, until the chicken develops a golden-brown crust and is cooked through, with no pink remaining in the center.

        Incorporate the Vegetables: Once the chicken is fully cooked, add the broccoli florets, julienned carrot, and sliced bell pepper to the skillet. Sauté these vegetables with the chicken for about 5 minutes, or until they are tender but still slightly crisp.

          Mix in the Teriyaki Sauce: Pour the prepared teriyaki sauce over the sautéed chicken and vegetables. Stir everything together so that the sauce evenly coats the chicken and vegetables. Allow the mixture to cook for an additional 2-3 minutes, stirring occasionally, until the sauce thickens slightly and the flavors meld together beautifully.

            Assemble the Bowls: To serve, place a generous portion of the cooked jasmine rice at the bottom of each bowl. Top it with the teriyaki chicken and vegetable mixture, ensuring an even distribution among the bowls.

              Add the Finishing Touches: For a stunning presentation, garnish each bowl with a sprinkle of sesame seeds and a scattering of chopped green onions. These not only enhance the flavor but also add visual appeal.

                Prep Time: 10 minutes | Total Time: 35 minutes | Servings: 4

                  - Presentation Tips: For a pop of color, serve the bowls with a lime wedge on the side, allowing guests to squeeze fresh lime juice over their dish. Arrange the vegetables on top artistically, showcasing the vibrant colors of the dish for a delightful visual impact.

                    Teriyaki Chicken Bowls with Rice

                    Teriyaki Chicken Bowls with Rice

                    Craving a delicious meal? Try these Savory Teriyaki Chicken Bowls with Rice! This recipe features tender chicken, fragrant jasmine rice, and vibrant veggies all drenched in homemade teriyaki sauce. Perfect for family dinners or meal prep, it's both tasty and healthy.

                    10 min prep
                    25 min cook
                    4 servings
                    400 cal
                    Print Recipe Pin Recipe

                    Ingredients

                    Instructions

                    1. 1

                      In a medium saucepan, combine the jasmine rice and water (or chicken broth). Bring to a boil over medium-high heat. Once boiling, reduce heat to low, cover, and simmer for about 15 minutes until fluffy and liquid is absorbed. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.

                    2. 2

                      In a small bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, grated ginger, and minced garlic until smooth. Set aside.

                    3. 3

                      In a large skillet, heat a drizzle of oil over medium heat. Add the diced chicken breasts, season with salt and pepper, and cook for about 5-7 minutes until golden brown and cooked through.

                    4. 4

                      Add the broccoli florets, julienned carrot, and sliced bell pepper to the skillet. Sauté for about 5 minutes until tender but still crisp.

                    5. 5

                      Pour the teriyaki sauce over the chicken and vegetables. Stir to coat and cook for an additional 2-3 minutes until the sauce thickens slightly.

                    6. 6

                      To serve, place a portion of cooked jasmine rice in each bowl and top with the teriyaki chicken and vegetable mixture.

                    7. 7

                      Garnish with sesame seeds and chopped green onions. Serve with lime wedges on the side for added flavor.

                    Chef's Notes

                    For a gluten-free option, substitute soy sauce with tamari or coconut aminos.

                    Course: Main Course Cuisine: Japanese
                    Emma

                    Emma

                    Recipe Creator & Food Blogger

                    Passionate about creating delicious and easy-to-follow recipes for home cooks.

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