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- 2 boneless chicken breasts, sliced - 1 cup jasmine rice - 1/4 cup soy sauce - 2 tablespoons honey - 1 tablespoon sesame oil - 1 teaspoon grated ginger - 1 teaspoon minced garlic For a great Teriyaki Chicken Rice Bowl, you need a few key items. First, the chicken breasts give the dish its heartiness. Slicing them makes cooking easy and quick. Next, jasmine rice provides a fragrant base. This rice cooks up fluffy and pairs well with the sauce. The teriyaki sauce comes together with soy sauce, honey, sesame oil, ginger, and garlic. Each of these adds flavor and depth to the dish. - 1/2 cup broccoli florets - 1/2 bell pepper, sliced - 1 carrot, julienned - 2 green onions, chopped - Sesame seeds for garnish Adding vegetables makes the meal colorful and healthy. Broccoli florets bring crunch and nutrients. Bell peppers and carrots add sweetness and color. For garnishing, chopped green onions give a fresh taste. Sesame seeds add a nice crunch on top, enhancing both flavor and look. - Medium pot - Large skillet - Bowls for serving You will need a medium pot for the rice. It helps keep the rice fluffy. A large skillet is key for cooking the chicken and veggies together. Finally, have some bowls ready to serve the finished dish. These tools make cooking easy and fun. {{ingredient_image_1}} To cook the jasmine rice, start by rinsing it in cold water. This removes excess starch and helps it cook better. In a medium pot, mix 1 cup of jasmine rice with 2 cups of water. Bring this to a boil over high heat. Once it boils, reduce the heat to low. Cover the pot and let it simmer for 15 minutes. The rice will absorb the water and become fluffy. After 15 minutes, turn off the heat. Let the rice sit for 5 minutes with the lid on. Fluff it with a fork before serving. Now, let’s make the teriyaki sauce. In a bowl, combine 1/4 cup of soy sauce and 2 tablespoons of honey. This mix gives a sweet and salty flavor. Add 1 tablespoon of sesame oil for richness. Then, stir in 1 teaspoon of grated ginger and 1 teaspoon of minced garlic. Mix everything well until it’s smooth. Set this sauce aside. You will pour it over the chicken and veggies later. For the chicken, heat a large skillet over medium-high heat. Add a drizzle of oil to the skillet. Once the oil is hot, add 2 sliced boneless chicken breasts. Cook them for about 5 to 7 minutes. You want them browned and cooked through. Next, add the veggies. Stir in 1/2 cup of broccoli florets, 1/2 sliced bell pepper, and 1 julienned carrot. Sauté these for 3 to 4 minutes. They should become tender but still crisp. Finally, pour the teriyaki sauce over the chicken and vegetables. Stir well and cook for another 2 to 3 minutes. This allows everything to heat through and soak up that tasty sauce. To ensure your chicken is tender, start with thin slices. This helps it cook evenly. When you cook chicken, use medium-high heat. This method adds a nice sear while keeping it juicy. Cook for about 5-7 minutes. Always check that it is no longer pink inside. To boost flavor, season your veggies while cooking. Try adding a pinch of salt or a dash of soy sauce. This brings out their natural taste. For crunchiness, avoid overcooking them. Sauté for just 3-4 minutes. You want them to be bright and slightly tender. To make your rice bowls look great, layer your ingredients. Start with a scoop of fluffy rice. Then, add the teriyaki chicken and veggies on top. For a pop of color, sprinkle with chopped green onions and sesame seeds. This adds both flavor and visual appeal to your dish. Pro Tips Marinate for Flavor: Let the sliced chicken marinate in the teriyaki sauce for at least 30 minutes before cooking for deeper flavor penetration. Vegetable Variety: Feel free to add other vegetables such as snap peas, zucchini, or mushrooms for a colorful and nutritious twist. Perfectly Fluffy Rice: Rinse jasmine rice under cold water before cooking to remove excess starch and achieve a fluffier texture. Garnish for Appeal: Experiment with additional toppings like crushed peanuts, or fresh cilantro to enhance both flavor and presentation. {{image_2}} You can switch the chicken with tofu or shrimp. Tofu is great for a plant-based meal. Just cut it into cubes and cook it until golden. Shrimp cooks quickly, too. Just sauté it until it turns pink. You can also use different cuts of chicken. Chicken thighs add more flavor and stay juicy. You can even blend cuts, like using a breast and thigh together. For a healthier choice, try brown rice. It has more fiber and a nutty flavor. You can also use cauliflower rice to cut carbs. It cooks fast and absorbs flavors well. Want to spice it up? Use flavored rice. You can cook jasmine rice with broth or herbs for extra taste. Feel free to mix in other vegetables. Snap peas, zucchini, or mushrooms work well. They add color and crunch to your bowl. Consider seasonal veggies, too. In summer, use fresh corn or tomatoes. In winter, try Brussels sprouts or kale. They fit the teriyaki theme and keep your meals fresh. To store leftovers, let the rice bowls cool first. Place them in an airtight container. Keep them in the fridge for up to three days. This will keep your meal fresh and tasty. Use glass or plastic containers with tight lids. They help prevent spills and keep the food safe. You can reheat rice bowls in different ways. The microwave is quick and easy. Place the bowl in the microwave and heat for 1-2 minutes. Stir halfway to ensure even heating. You can also use a skillet. Heat the skillet over medium heat. Add a splash of water and cover it with a lid. This keeps the rice moist and fluffy. To maintain flavor and texture, avoid overheating. You want the chicken to stay juicy and the veggies crisp. If you notice the rice is dry, add a little water before reheating. Freezing cooked ingredients is a great way to save time. If you want to freeze, let the food cool completely. Use freezer-safe bags or containers. Label them with the date and contents. Cooked rice and chicken can last up to three months in the freezer. When you're ready to eat, thaw in the fridge overnight. For quick thawing, place the sealed bag in cold water for 30 minutes. Reheat as mentioned above to enjoy your meal again. It takes about 30 minutes to make Teriyaki Chicken Rice Bowls. Here’s the breakdown: - Prep time: 15 minutes - Cook time: 15 minutes You first cook the jasmine rice for 15 minutes. While it cooks, you can prepare the teriyaki sauce and cook the chicken and veggies. This way, everything comes together quickly. Yes, you can make this dish gluten-free. Here are some easy swaps: - Use gluten-free soy sauce or tamari instead of regular soy sauce. - Ensure that other ingredients, like honey, are gluten-free. These changes keep the flavor while making the dish safe for those who avoid gluten. You can serve various sides with these bowls. Here are some ideas: - Steamed edamame: This adds protein and a nice crunch. - Cucumber salad: A light salad can balance the meal. - Green tea: This drink complements the flavors well. These options enhance your meal and make it more enjoyable. In this post, we explored how to make delicious Teriyaki Chicken Rice Bowls. We covered key ingredients like chicken, rice, and fresh veggies. I shared step-by-step instructions for cooking and tips for great flavor. You can also try different proteins and rice types. Remember to store leftovers properly and reheat them for the best taste. Making these bowls can be fun and easy, and they'll impress anyone you serve. Enjoy creating your own tasty meal!

Savory Teriyaki Chicken Rice Bowls

Delicious rice bowls topped with teriyaki chicken and fresh vegetables.
Print Recipe Pin Recipe
Course Main Course
Cuisine Japanese
Servings 2

Ingredients
  

  • 2 pieces boneless chicken breasts, sliced
  • 1 cup jasmine rice
  • 0.25 cup soy sauce
  • 2 tablespoons honey
  • 1 tablespoon sesame oil
  • 1 teaspoon grated ginger
  • 1 teaspoon minced garlic
  • 0.5 cup broccoli florets
  • 0.5 pieces bell pepper, sliced
  • 1 piece carrot, julienned
  • 2 pieces green onions, chopped
  • to taste none sesame seeds for garnish

Instructions
 

  • In a medium pot, combine jasmine rice with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the rice is cooked and water is absorbed.
  • In a bowl, mix soy sauce, honey, sesame oil, grated ginger, and minced garlic until well combined. Set aside.
  • In a large skillet over medium-high heat, add a drizzle of oil. Once heated, add the sliced chicken and cook for about 5-7 minutes, or until browned and cooked through.
  • Stir in the broccoli, bell pepper, and carrot to the skillet with the chicken. Sauté for an additional 3-4 minutes, until the vegetables start to soften.
  • Pour the teriyaki sauce over the chicken and vegetables. Stir well and cook for another 2-3 minutes until everything is heated through and coated in the sauce.
  • Fluff the cooked rice with a fork and divide it into serving bowls. Top each bowl with the teriyaki chicken and vegetable mixture.
  • Sprinkle chopped green onions and sesame seeds over the top for added flavor and crunch.

Notes

Feel free to add more vegetables or adjust the sauce to your taste.
Keyword chicken, easy dinner, rice bowls, teriyaki