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- 1 lb (450g) chicken thighs, boneless and skinless - 1 cup jasmine rice - 1 ½ cups water or chicken broth - ½ cup soy sauce (low sodium) - ¼ cup honey - 2 tablespoons rice vinegar - 1 tablespoon sesame oil - 1 tablespoon freshly grated ginger - 2 garlic cloves, minced - 1 tablespoon cornstarch - 2 tablespoons cold water - 1 cup broccoli florets - 1 carrot, julienned The base of this dish starts with chicken thighs. They are juicy and full of flavor. I always choose boneless and skinless thighs. They cook quickly and are easy to eat. Next, we have jasmine rice. It has a lovely aroma and fluffy texture. This rice pairs well with teriyaki sauce and absorbs the flavors nicely. Also, the teriyaki sauce is key. It has soy sauce, honey, rice vinegar, sesame oil, ginger, and garlic. This mix gives a sweet, salty, and savory taste that makes the chicken shine. - Sesame seeds - Green onions - Additional vegetables You can add sesame seeds for crunch. Green onions give a fresh taste and bright color. You can also toss in extra vegetables, like bell peppers or snap peas, for added nutrition and fun. By using these ingredients, you create a meal that is tasty, colorful, and satisfying. {{ingredient_image_1}} To make the teriyaki chicken tasty, start by preparing the marinade. In a bowl, mix together: - ½ cup soy sauce (low sodium) - ¼ cup honey - 2 tablespoons rice vinegar - 1 tablespoon sesame oil - 1 tablespoon freshly grated ginger - 2 garlic cloves, minced Pour the marinade over the chicken thighs in a resealable bag or shallow dish. Seal it tight and let it sit in the fridge for at least 30 minutes. If you have more time, marinate for up to 2 hours for better flavor. Next, rinse the jasmine rice. Place it under cold water and keep rinsing until the water runs clear. This helps remove excess starch. In a medium saucepan, combine the rinsed rice with: - 1 ½ cups water or chicken broth Bring this mixture to a boil. Once it boils, reduce the heat to low. Cover the pot and let it simmer for about 15 minutes. After that, take it off the heat but keep it covered for another 10 minutes. This step ensures fluffy rice. While the rice cooks, prepare the sauce. Take any leftover marinade, and pour it into a small saucepan. Heat it gently until it simmers. In a separate bowl, mix: - 1 tablespoon cornstarch - 2 tablespoons cold water Stir this mixture into the simmering marinade. Cook for about 2 minutes until the sauce thickens. Set it aside to cool. Now, it’s time to cook the chicken. Heat a large skillet over medium-high heat. Remove the chicken from the marinade, letting the extra drip off. Cook the chicken for about 5-7 minutes on each side. Look for a golden brown color. Check that the internal temperature reaches 165°F (75°C) to ensure it's safe to eat. In the same skillet, add vegetables for color and crunch. I recommend using: - 1 cup broccoli florets - 1 carrot, julienned Sauté these vegetables for about 3-4 minutes. You want them to be tender but still crisp. If needed, add a splash of water to help steam them. Finally, it’s time to assemble your bowl. Use a fork to fluff the cooked rice. Divide the rice into serving bowls. Top each bowl with the sliced teriyaki chicken and the sautéed vegetables. If you saved some sauce, drizzle it on top. Finish with sliced green onions and a sprinkle of sesame seeds for added flavor. For the best flavor, always marinate your chicken. A good marinade makes a huge difference. Mix soy sauce, honey, rice vinegar, sesame oil, ginger, and garlic in a bowl. Place your chicken thighs in a bag or dish and pour the marinade over them. Seal it tight. Let the chicken marinate for at least 30 minutes. For deeper flavors, try marinating for up to 2 hours. This extra time allows the chicken to soak up all the yummy flavors. To keep your chicken juicy, don’t overcook it. Use a meat thermometer to check the temperature. Aim for 165°F (75°C) to ensure it is safely cooked. When cooking, let the chicken rest for a few minutes before slicing. This keeps the juices inside. For perfect rice, rinse jasmine rice under cold water until it runs clear. This removes extra starch and helps the rice stay fluffy. Cook it with either water or chicken broth to add flavor. After cooking, let it sit covered for 10 minutes to finish steaming. You can adjust the teriyaki sauce to suit your taste. If you like it sweeter, add more honey. For a saltier flavor, increase the soy sauce. If you need substitutes, try using tamari instead of soy sauce for a gluten-free option. For honey, maple syrup or agave can work well as alternatives. These swaps keep your dish tasty while meeting your dietary needs. Pro Tips Marinate Longer for More Flavor: For the best flavor, marinate the chicken for at least 2 hours. If you have time, overnight marinating will enhance the taste even more. Use Fresh Ingredients: Fresh ginger and garlic will significantly elevate the flavor of your teriyaki sauce. Always choose fresh over powdered or jarred versions. Cooking Rice Perfectly: After cooking the rice, let it sit covered for 10 minutes. This step allows the rice to steam and results in a fluffier texture. Customize Your Vegetables: Feel free to add other vegetables like bell peppers or snap peas for a colorful and nutritious boost to your dish. {{image_2}} If you want a meatless bowl, use tofu or tempeh. These options soak up flavors well. * Tofu: Choose firm or extra-firm tofu. Press it to remove water, then cube it. Marinate it the same way as chicken. * Tempeh: This fermented soy product adds a nutty taste. Cut it into slices and marinate. You can also add more veggies for extra color and crunch. Try: * Bell peppers * Snap peas * Mushrooms * Zucchini To make this dish gluten-free, swap regular soy sauce for gluten-free soy sauce. This keeps the taste without gluten. Other adaptations include: * Use tamari as a soy sauce substitute. * Choose cornstarch for thickening; it’s gluten-free. For a well-rounded meal, consider these sides to complement your rice bowl: * Edamame for protein and fiber. * A simple cucumber salad for a refreshing crunch. * Miso soup for warmth and depth. Garnish your bowl to make it pop: * Sprinkle sesame seeds for a nutty finish. * Add sliced green onions for a fresh bite. * A few cilantro leaves can brighten the dish. To keep your teriyaki chicken rice bowl fresh, store it properly. First, let the bowl cool to room temperature. Then, place the chicken and rice in an airtight container. You can refrigerate it for up to three days. Make sure to separate the chicken from the rice to avoid sogginess. If you want to freeze it, pack the chicken and rice in freezer-safe bags. This way, it stays tasty for up to three months. When you’re ready to eat, reheat the chicken and rice gently. The microwave works well. Place the leftovers in a bowl, add a splash of water, and cover it. Heat in 30-second bursts until hot. For the stovetop, heat in a pan over low heat. Stir often to keep it from sticking. Avoid cooking it too long. This keeps the chicken juicy and the rice fluffy. Enjoy your meal just as you made it! A Teriyaki Chicken Rice Bowl is a tasty dish from Japan. It combines juicy chicken, rice, and fresh veggies. Ingredients typically included: - Chicken thighs - Jasmine rice - Soy sauce - Honey - Sesame oil - Ginger - Garlic - Broccoli - Carrots - Green onions - Sesame seeds This dish has roots in Japanese cuisine. It highlights the sweet and savory teriyaki sauce. The sauce uses soy sauce, honey, and other flavors. This meal is loved for its balance of taste and texture. You can make your Teriyaki Chicken Rice Bowl unique. Try different proteins like beef or tofu. You can also add extra veggies like bell peppers or snap peas. For more flavor, add spices like chili flakes or sesame seeds. Switch the honey for maple syrup for a different taste. You can play with the sauce too, adding more soy sauce for saltiness or more ginger for kick. Yes, you can prepare this dish in advance. Meal prep tips: - Marinate the chicken the night before. - Cook rice and chicken separately, then combine when ready to serve. Safe storage guidelines: - Keep leftovers in an airtight container in the fridge. - They will last up to 3 days. Pair your Teriyaki Chicken Rice Bowl with light sides. Suggested appetizers or salads: - Cucumber salad with sesame dressing - Edamame beans sprinkled with salt Beverage pairing recommendations: - Green tea or iced tea - Light beers or sake for adults These sides enhance the flavors and make a complete meal! Now you know how to make a delicious Teriyaki Chicken Rice Bowl. We covered key ingredients, including chicken thighs, jasmine rice, and rich teriyaki sauce. You learned each step, from marinating the chicken to cooking vegetables. I shared tips for perfecting your dish and offered variations for different diets. In the end, this meal is fun to make and easy to customize. Enjoy mixing flavors to make it yours. Happy cooking!

Teriyaki Chicken Rice Bowl

A delicious and savory rice bowl featuring marinated chicken thighs, jasmine rice, and stir-fried vegetables, topped with a thick teriyaki sauce.
Print Recipe Pin Recipe
Course Main Course
Cuisine Japanese
Servings 4
Calories 400 kcal

Ingredients
  

  • 1 lb chicken thighs, boneless and skinless
  • 1 cup jasmine rice
  • 1.5 cups water or chicken broth
  • 0.5 cup soy sauce (low sodium)
  • 0.25 cup honey
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoon freshly grated ginger
  • 2 cloves garlic, minced
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water
  • 1 cup broccoli florets
  • 1 unit carrot, julienned
  • 2 unit green onions, sliced
  • to taste unit sesame seeds for garnish

Instructions
 

  • In a bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, ginger, and garlic. Place the chicken thighs in a resealable bag or shallow dish and pour the marinade over them. Seal and let marinate in the refrigerator for at least 30 minutes, or up to 2 hours for deeper flavor.
  • Rinse the jasmine rice under cold water until the water runs clear. In a saucepan, combine the rice and water (or chicken broth) and bring to a boil. Once boiling, reduce heat to low, cover, and simmer for about 15 minutes or until the rice is cooked and water is absorbed. Remove from heat and let it sit covered for another 10 minutes.
  • In a small saucepan, combine the remaining marinade (reserve a small amount for serving, if desired) and bring it to a gentle simmer. In a separate bowl, whisk together cornstarch and cold water to make a slurry. Once the marinade is simmering, stir in the cornstarch mixture and cook until the sauce thickens, about 2 minutes. Set aside.
  • Heat a large skillet or grill pan over medium-high heat. Remove chicken from the marinade, letting the excess drip off, and cook for about 5-7 minutes per side or until fully cooked and golden brown. Use a meat thermometer to ensure the internal temperature reaches 165°F (75°C).
  • In the same skillet, add the broccoli and carrot, and sauté for about 3-4 minutes until they are tender-crisp. You can add a splash of water to help steam the vegetables if needed.
  • Slice the cooked chicken and add it to the skillet with the vegetables. Pour the thickened teriyaki sauce over the chicken and veggies, tossing to coat well.
  • Fluff the cooked rice with a fork and divide it among serving bowls. Top each bowl with the teriyaki chicken and vegetable mixture. Drizzle with reserved teriyaki sauce, if desired, and garnish with sliced green onions and sesame seeds.

Notes

Marinate the chicken for up to 2 hours for deeper flavor.
Keyword chicken, jasmine rice, rice bowl, stir-fry, teriyaki