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- 1 lb chicken breast, sliced into thin strips - 1 cup jasmine rice - 1/4 cup low-sodium soy sauce - 1 cup broccoli florets - 1 carrot, julienned - 2 green onions, chopped - 2 tablespoons honey or maple syrup - 2 tablespoons rice vinegar - 2 cloves garlic, minced - 1 teaspoon fresh ginger, grated When I make teriyaki chicken rice bowls, I focus on fresh, simple ingredients. The chicken breast is the star here. I slice it thinly so it cooks fast and soaks up the sauce. Jasmine rice is my go-to because it’s fragrant and pairs well with the dish. For the vegetables, I love adding broccoli florets and julienned carrots. They add color and crunch. Green onions on top bring a fresh bite that balances the sweet sauce. Now, let’s talk about the sauce. I mix honey or maple syrup with rice vinegar, garlic, and ginger. This gives the dish its signature sweet and savory taste. I use low-sodium soy sauce to keep the salt level just right. You can find the full recipe at the end of this article. - Rinsing the rice: Start by rinsing 1 cup of jasmine rice under cold water. Keep rinsing until the water runs clear. This step removes excess starch and helps the rice cook better. - Cooking instructions: In a pot, add the rinsed rice and 2 cups of water or chicken broth. Bring it to a boil. Once it boils, lower the heat, cover the pot, and let it simmer for 15 minutes. When done, fluff the rice with a fork and set it aside. - Mixing ingredients: In a small bowl, whisk together 1/4 cup low-sodium soy sauce, 2 tablespoons honey or maple syrup, 2 tablespoons rice vinegar, 2 cloves minced garlic, and 1 teaspoon grated ginger. - Setting aside: Once mixed, set the sauce aside for later use. This sauce adds a sweet and savory touch to your dish. - Pan preparation: In a large pan, heat a drizzle of olive oil over medium-high heat. - Cooking chicken: Add 1 lb of sliced chicken breast to the pan. Season with salt and pepper. Cook it for about 5 to 7 minutes until it turns golden brown and is fully cooked. - Adding vegetables: Once the chicken is cooked, toss in 1 cup of broccoli florets and 1 julienned carrot. Stir-fry these for about 3 to 4 minutes until they are tender-crisp. - Adding sauce: Pour the prepared teriyaki sauce over the chicken and vegetables. Stir well to coat everything. - Thickening with cornstarch slurry: Let it simmer for 2 minutes. Then, add 1 tablespoon of cornstarch mixed with 2 tablespoons of water to the pan. Stir continuously until the sauce thickens, which takes about 1 to 2 minutes. - Assembly of bowls: In serving bowls, place a scoop of jasmine rice. Top it with the teriyaki chicken and vegetable mixture. Garnish with chopped green onions and sesame seeds. Enjoy your meal! For the complete recipe, check the Full Recipe section. To make a great teriyaki sauce, balance sweetness and saltiness. Use low-sodium soy sauce to control salt. Add honey or maple syrup for sweetness. You can also try coconut sugar or agave syrup as alternatives. These options give a unique flavor while keeping it healthy. Cook your chicken until it is juicy and tender. Use a meat thermometer; 165°F (75°C) is the safe zone. Marinating the chicken for at least 30 minutes makes it even better. For a simple marinade, use soy sauce, ginger, and garlic. This adds flavor and helps keep the meat moist. Fresh ingredients always shine in your dish. Choose bright, crisp vegetables for color and crunch. Broccoli, carrots, and green onions work well together. Garnish with chopped green onions and sesame seeds for a nice touch. This not only adds flavor but makes your dish look amazing. Enjoy your creation and impress your friends! {{image_2}} You can switch up the main protein in your teriyaki chicken rice bowl. - Tofu: Tofu is a great choice for a plant-based option. It soaks up flavors well. Use firm tofu for a nice texture. Cut it into cubes and sauté until golden. Follow the same steps as chicken for cooking. - Shrimp: Shrimp cooks quickly and adds a tasty twist. Use peeled and deveined shrimp. Sauté in olive oil for about 3-5 minutes, until pink. Mix in the teriyaki sauce, just like with chicken. If you want to try different grains, here are two great substitutes. - Brown rice: Brown rice has more fiber and a nutty flavor. It takes longer to cook, so plan for about 45 minutes. Rinse it well before cooking for the best texture. - Quinoa: Quinoa is quick and packed with protein. Cook it in water or broth for about 15 minutes. It's light and fluffy, making it a perfect base for your teriyaki dish. You can make your teriyaki chicken rice bowl even better by adding more veggies. - Bell peppers: Slice bell peppers into strips. They add a sweet crunch and colorful touch. Sauté them with the chicken for a few minutes until tender. - Snap peas: Snap peas are sweet and crunchy. Add them in the last minute of cooking. This keeps them crisp and bright in color. You can find the Full Recipe to create this dish with all these fun variations! - Refrigeration: After enjoying your teriyaki chicken rice bowls, let them cool down. Store the leftovers in an airtight container. They can stay fresh in the fridge for up to four days. - Freezing: For longer storage, you can freeze the chicken and rice. Place them in freezer-safe bags or containers. They will keep well for about three months in the freezer. - Microwave instructions: To reheat, simply place the rice bowl in the microwave. Heat it on high for about 2-3 minutes. Stir halfway through for even warmth. - Pan reheat tips: If you prefer the stove, heat a pan over medium heat. Add a splash of water to create steam. Place your bowl in the pan and cover it. Heat for about 5-7 minutes, stirring occasionally. - How long it lasts in the fridge: Teriyaki chicken rice bowls last in the fridge for four days. Be sure to check the dates and enjoy them while fresh. - Signs of spoilage: If you notice any off smells or changes in color, it’s best to toss it. Always trust your senses when it comes to food safety. You can make simple ingredient swaps. Use skinless chicken thighs instead of breasts for more flavor. Switch to brown rice for more fiber. Add more veggies like bell peppers, snap peas, or spinach for extra nutrients. Try low-sugar alternatives to honey, like agave syrup or mashed banana. These swaps keep taste while boosting health. Yes, you can meal prep these bowls. Cook the chicken and veggies ahead of time. Store them in airtight containers in the fridge. You can keep the rice separate to avoid sogginess. Reheat everything before serving. This makes it quick to enjoy a tasty meal on busy days. Several sides complement these rice bowls. Steamed edamame adds protein and a nice crunch. A simple cucumber salad gives a fresh contrast. You can also serve pickled vegetables for a tangy kick. These sides enhance your meal and bring out the teriyaki flavor. For a detailed recipe, check out the Full Recipe. It includes all the steps to create your Teriyaki Chicken Rice Bowls. You’ve learned how to make tasty Teriyaki Chicken Rice Bowls. We covered every step, from choosing fresh ingredients to cooking and assembling your dish. I shared tips on enhancing flavors and offered fun variations. Remember, you can always adjust ingredients for a healthier meal or try different proteins. Enjoy this dish on busy days or impress friends at dinner. Keep these tips in mind for delicious bowls every time. Happy cooking!

Teriyaki Chicken Rice Bowls

Satisfy your taste buds with these mouthwatering savory teriyaki chicken rice bowls. This easy recipe combines tender chicken, vibrant vegetables, and fluffy jasmine rice, all drizzled with a homemade teriyaki sauce that’s both delicious and healthy. Perfect for a weeknight dinner or meal prep, these bowls are ready in just 30 minutes! Click through to discover the full recipe and elevate your dinner game tonight!
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Ingredients
  

1 lb chicken breast, sliced into thin strips

1 cup jasmine rice

2 cups water or chicken broth

1/4 cup low-sodium soy sauce

2 tablespoons honey or maple syrup

2 tablespoons rice vinegar

2 cloves garlic, minced

1 teaspoon fresh ginger, grated

1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)

1 cup broccoli florets

1 carrot, julienned

2 green onions, chopped

Sesame seeds for garnish

Salt and pepper to taste

Olive oil for cooking

Instructions
 

Cook the rice: Rinse the jasmine rice under cold water until the water runs clear. In a pot, combine the rinsed rice and water (or chicken broth) and bring to a boil. Once boiling, reduce heat to low, cover, and let simmer for 15 minutes or until the rice is cooked. Fluff with a fork and set aside.

    Prepare the sauce: In a small bowl, whisk together the soy sauce, honey (or maple syrup), rice vinegar, minced garlic, and grated ginger. Set aside.

      Cook the chicken: In a large pan, heat a drizzle of olive oil over medium-high heat. Add the sliced chicken breast and season with salt and pepper. Cook until golden brown and cooked through, about 5-7 minutes.

        Add vegetables: Once the chicken is cooked, add the broccoli florets and julienned carrot to the pan. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.

          Add sauce and thicken: Pour the prepared sauce over the chicken and vegetables. Stir well to combine and let it simmer for 2 minutes. Then add the cornstarch slurry and stir continuously until the sauce thickens, about 1-2 minutes.

            Assemble the bowls: In serving bowls, place a generous scoop of jasmine rice and top it with the teriyaki chicken and vegetable mixture.

              Garnish: Sprinkle chopped green onions and sesame seeds on top for garnish.

                Prep Time: 10 mins | Total Time: 30 mins | Servings: 4