Teriyaki Chicken Rice Bowls

$- 2 boneless, skinless chicken breasts, cut into bite-sized pieces - 1 cup jasmine rice - 2 cups chicken broth (or water for a lighter option) - 1/4 cup low-sodium soy sauce - 2 tablespoons honey or maple syrup - 1 tablespoon rice vinegar - 2 cloves garlic, finely minced - 1 teaspoon fresh ginger, finely grated - 1 tablespoon sesame oil - 1 cup broccoli florets - 1 cup sliced bell peppers - Salt and freshly ground black pepper to taste - 2 green onions, chopped - Sesame seeds - Lime wedge The main ingredients create a base of flavors. You have chicken, rice, and vibrant veggies. The teriyaki sauce binds everything together with sweet and salty notes. This combo makes the dish delicious and colorful. Optional garnishes add a fun twist. Green onions bring crunch and color. Sesame seeds give a nutty flavor. A lime wedge adds a zesty kick. These extras elevate your meal to a whole new level. {{ingredient_image_2}} 1. Rinse the rice under cold water until it runs clear. This removes excess starch. 2. Combine the rinsed rice and chicken broth in a medium pot. 3. Bring the pot to a boil, then reduce the heat to low. 4. Cover the pot and let it simmer for about 15 minutes. 5. Once done, remove from heat but keep it covered for 5 minutes. 6. Fluff the rice gently with a fork before serving. 1. In a small bowl, mix the soy sauce, honey (or maple syrup), rice vinegar, garlic, and ginger. 2. Whisk the ingredients together until they blend well. 3. Set the sauce aside for later use. 1. Heat a large skillet over medium-high heat and add sesame oil. 2. Once hot, add the chicken pieces, seasoning with salt and pepper. 3. Sauté the chicken for about 5-7 minutes, stirring often. 4. Cook until the chicken turns golden brown and is fully cooked. 1. After the chicken is cooked, add broccoli and bell peppers to the skillet. 2. Stir-fry the vegetables for about 3-5 minutes. 3. Cook until the veggies are tender but still crisp. 1. Pour the teriyaki sauce over the chicken and veggies in the skillet. 2. Stir everything together to coat evenly with sauce. 3. Simmer for about 2-3 minutes until warmed through and thickened. 1. In each serving bowl, layer a base of fluffy jasmine rice. 2. Add a generous scoop of the teriyaki chicken and vegetable mix on top. 3. For garnish, sprinkle chopped green onions and sesame seeds over each bowl. 4. A lime wedge on the side can add a fresh burst of flavor. - Rinsing for fluffiness: Always rinse your jasmine rice under cold water. This removes extra starch. A clear rinse means fluffier rice. - Liquid measurement: Use two cups of chicken broth for every cup of rice. This adds flavor and moisture. - Achieving the right doneness: Cook the chicken until it reaches 165°F. This ensures it is safe to eat. Golden brown outside means it’s likely done. - Alternatives for chicken: You can use tofu or shrimp instead of chicken. These options are great for different diets. - Maintaining crispness: Add vegetables like broccoli and bell peppers toward the end. This keeps them crunchy and bright. - Suggested vegetables: Feel free to add snap peas, carrots, or bok choy. These add color and flavor to your bowl. Pro Tips Marinate for Flavor: For an even deeper flavor, consider marinating the chicken in the teriyaki sauce for at least 30 minutes before cooking. This allows the chicken to absorb the sauce's sweetness and umami. Vegetable Variations: Feel free to mix and match your favorite vegetables! Snap peas, carrots, or zucchini can add different textures and colors to your bowl. Perfect Rice: Ensure your jasmine rice is well-rinsed to remove excess starch, which helps achieve a fluffy texture. Let it rest after cooking for best results. Serving Suggestions: Serve with lime wedges or pickled ginger on the side for an extra zing. This enhances the overall flavor and adds a refreshing contrast to the dish. {{image_4}} You can switch up the protein in your teriyaki chicken rice bowls. Here are great options: - Tofu: Use firm or extra-firm tofu. Press it to remove extra water. Cut it into cubes and cook until golden. It soaks up the teriyaki sauce well. - Shrimp: Shrimp cooks quickly and adds a nice touch. Use fresh or frozen shrimp. Cook until pink and firm. Toss them in the sauce for flavor. - Beef: Thinly slice flank steak or sirloin. Cook it until it’s tender. The beef pairs well with the sweet sauce and veggies. If you want to change the rice, try these options: - Brown rice: This adds more fiber and a nutty taste. It takes longer to cook, so plan ahead. - Quinoa: This is a gluten-free option packed with protein. Rinse it before cooking for the best texture. - Cauliflower rice: For a low-carb choice, use cauliflower rice. It cooks quickly and absorbs flavors well. Adjusting the teriyaki sauce can give you a new twist: - Spicy teriyaki sauce: Add sriracha or red pepper flakes for heat. This balances the sweetness of the sauce. - Gluten-free option: Use tamari instead of soy sauce. It tastes the same but is gluten-free. Feel free to mix and match these ideas to create your perfect bowl! To keep your teriyaki chicken rice bowls fresh, store them in the fridge. Use an airtight container to lock in flavor and moisture. You can separate rice, chicken, and veggies for better storage. This way, they stay fresh longer. For longer storage, freeze the components separately. Pack chicken, rice, and veggies in separate bags. This keeps their texture and taste. When you want to eat, thaw them in the fridge overnight. To reheat, use a microwave or skillet. Heat until steaming hot. In the fridge, your teriyaki chicken rice bowls last about three to four days. Check for signs of spoilage, like a sour smell or discoloration. If you notice any, it’s best to throw it out. Keeping track of your leftovers helps you enjoy this dish to the fullest. Yes, you can make teriyaki chicken rice bowls ahead of time. Cook the rice and chicken in advance. Store them separately in airtight containers. When ready to eat, just reheat the chicken and rice. Add the vegetables fresh for the best taste. To make teriyaki sauce from scratch, mix these ingredients: - 1/4 cup low-sodium soy sauce - 2 tablespoons honey or maple syrup - 1 tablespoon rice vinegar - 2 cloves garlic, minced - 1 teaspoon fresh ginger, grated Whisk them together until well blended. This sauce adds great flavor to your bowl. You can serve teriyaki chicken rice bowls with: - Steamed edamame - A fresh green salad - Cucumber salad - Miso soup These sides add extra color and taste to your meal. Teriyaki chicken can be healthy, especially if you use lean chicken and low-sodium soy sauce. The dish also has vegetables, which provide vitamins and minerals. Just watch the amount of sauce, as it can add sugar and sodium. Absolutely! You can use beef instead of chicken. Choose tender cuts like flank steak or sirloin. Slice the beef thinly and cook it the same way you cook the chicken. This will give you a rich and tasty dish. In this post, we explored how to make delicious teriyaki chicken rice bowls. We covered key ingredients like chicken, rice, and vegetables, along with how to prepare each component. You learned tips for cooking rice perfectly and keeping vegetables crisp. There are also options for protein and rice substitutes to customize your dish. Remember to store leftovers properly and enjoy your tasty creation anytime. This dish is a great way to bring flavors together and enjoy a healthy meal at home. Try it out and have fun cooking!$

Teriyaki Chicken Rice Bowls

A delicious and easy-to-make rice bowl featuring tender chicken pieces in a savory teriyaki sauce, served over fluffy jasmine rice with colorful vegetables.

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Prep Time 15

Cook Time 20

Total Time 35

Course Main Course

Cuisine Asian

Servings 4

Calories 450 kcal

Ingredients

2 breasts boneless, skinless chicken, cut into bite-sized pieces
1 cup jasmine rice
2 cups chicken broth (or water for a lighter option)
0.25 cup low-sodium soy sauce
2 tablespoons honey or maple syrup
1 tablespoon rice vinegar
2 cloves garlic, finely minced
1 teaspoon fresh ginger, finely grated
1 tablespoon sesame oil
1 cup broccoli florets
1 cup sliced bell peppers (a mix of red and yellow)
2 green onions chopped
to taste sesame seeds for garnish
to taste salt and freshly ground black pepper

Instructions

Start by rinsing the jasmine rice under cold running water until it runs clear. In a medium pot, combine the rinsed rice with the chicken broth. Bring to a vigorous boil, then reduce heat to low. Cover and let simmer for approximately 15 minutes, or until all liquid is absorbed. Remove from heat, keep covered for an extra 5 minutes, then fluff with a fork.
In a small mixing bowl, combine the soy sauce, honey (or maple syrup), rice vinegar, minced garlic, and grated ginger. Whisk until evenly blended and set aside.
Heat a large skillet or wok over medium-high heat and add the sesame oil. Once hot, add the chicken pieces, seasoning with salt and pepper. Sauté for about 5-7 minutes, stirring frequently, until golden brown and cooked through.
Add the broccoli florets and sliced bell peppers to the skillet. Stir-fry for about 3-5 minutes, cooking until the veggies are tender but still crisp.
Pour the teriyaki sauce over the chicken and vegetables. Stir to ensure even coverage of the sauce. Allow to simmer for roughly 2-3 minutes until heated through and the sauce has slightly thickened.
In serving bowls, create a base layer of fluffy jasmine rice. Scoop the teriyaki chicken and vegetable mix on top.
Sprinkle the chopped green onions and sesame seeds over each bowl for garnish.

Notes

For an appealing presentation, serve in deep bowls, arranging the chicken and vegetables artfully on top of the rice. A lime wedge on the side could provide a fresh burst of flavor if desired.

Keyword chicken, easy recipe, rice bowl, teriyaki