![- 2 boneless, skinless chicken breasts, sliced into thin strips - 1 cup jasmine rice - 1/4 cup soy sauce - 2 tablespoons honey - 1 tablespoon rice vinegar - 1 tablespoon sesame oil - 2 cloves garlic, minced - 1 teaspoon fresh ginger, grated To make this dish, you need chicken breasts, jasmine rice, and a handful of tasty marinade ingredients. This marinade packs a punch with soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. These flavors blend well to create a sweet and savory taste that makes your mouth water. - 1 cup broccoli florets - 1 medium carrot, julienned - 1 red bell pepper, thinly sliced Fresh vegetables add color and nutrition. I love using broccoli, carrots, and bell peppers. They bring a nice crunch and a bright look to your bowl. Plus, the veggies cook quickly, which keeps them crisp and full of flavor. - 2 green onions, thinly sliced (for garnish) - Sesame seeds (for garnish) Garnishes are the finishing touch. Green onions add a fresh bite, while sesame seeds give a lovely crunch. These small details make your teriyaki chicken rice bowls look stunning. The full recipe lays out everything you need to create this delightful dish. Marinating the chicken is key for flavor. It helps the chicken soak up the tasty sauce. I recommend marinating for at least 30 minutes. This gives time for the flavors to mix well. To coat evenly, use a bowl that allows space for the chicken. Make sure each piece is covered in the marinade. You can even toss it gently to ensure full coverage. To cook perfect rice, start by rinsing it. This removes extra starch and keeps the rice from being sticky. Rinse under cold water until it runs clear. For jasmine rice, use a 1:2 ratio of rice to water. Combine 1 cup of rinsed rice with 2 cups of water or broth. Bring it to a boil, then lower the heat. Cover it and let it simmer for 15-18 minutes. After that, let it sit for 5 minutes off the heat. Fluff it gently with a fork before serving. Heat a large skillet over medium-high heat. Add a splash of water or a bit of sesame oil. Toss in the broccoli, carrot, and bell pepper. Stir-fry for about 5 minutes. You want them to stay bright and crunchy. Keep stirring to avoid burning. Remove them from the heat when they look vibrant. In the same skillet, add the marinated chicken. Pour in the leftover marinade too. Cook on medium-high heat for 5-7 minutes. Stir often to get a good sear. The chicken should reach a golden brown color and be fully cooked. Check that it is no longer pink inside. When it's time to serve, grab your bowls. Start with a scoop of fluffy jasmine rice in each one. Add a portion of the teriyaki chicken on top. Arrange the stir-fried vegetables on the side for a colorful look. For a nice touch, sprinkle green onions and sesame seeds on top. This will make your bowls pop! Check the [Full Recipe] to see the steps again. To make the best teriyaki sauce, you need to balance sweetness and saltiness. Use soy sauce and honey as your base. The soy sauce gives a nice salty flavor, while honey adds sweetness. You can adjust these based on your taste. If the sauce is too salty, add more honey. If it's too sweet, add a bit of soy sauce. Adding flavor enhancements can take your teriyaki sauce to the next level. Consider adding fresh ginger and minced garlic for depth. A splash of rice vinegar gives a nice tang. You can even add sesame oil for a nutty note. These little touches make a big difference. Prepping ingredients in advance saves time during the week. Start by slicing the chicken and veggies ahead of time. Store them in separate containers in the fridge. This way, you can quickly toss everything together when you're ready to cook. When it comes to storing leftovers, keep them in airtight containers. This helps keep your teriyaki chicken and rice fresh. You can store them in the fridge for up to three days. If you want to keep them longer, consider freezing the chicken and rice. They can last for about three months in the freezer. Pair your teriyaki chicken with side dishes for a complete meal. Steamed edamame or a simple cucumber salad works well. These sides add color and freshness to your plate. For bowl presentation, layer your ingredients nicely. Start with fluffy rice, then add the chicken. Place the stir-fried veggies on the side for a vibrant look. Don’t forget to sprinkle green onions and sesame seeds on top for extra appeal. For an eye-catching touch, use colorful bowls or plates. For a zesty kick, add a lime wedge on the side before serving. You can find the Full Recipe linked here for more details. {{image_4}} You can swap chicken for tofu or beef. Tofu gives a nice texture and soaks up flavors well. Just use firm tofu and press it to remove excess water. For beef, thinly slice flank steak. Cook it for a few minutes until browned. This keeps it juicy. For a vegan version, use seitan or tempeh. Both options provide protein and hold flavor nicely. Marinate them in the same teriyaki sauce for a great taste. If you want a change from jasmine rice, try quinoa or cauliflower rice. Quinoa adds extra protein and fiber. Cook it like rice, using a 2:1 water ratio. Cauliflower rice is light and low-carb. Just sauté it briefly to keep it crunchy. Other grain options include brown rice or farro. Brown rice has a nutty flavor, while farro adds a chewy bite. Both are filling and healthy choices. Spice up your bowl with sriracha. Just drizzle a little on top for heat. It pairs well with the sweet teriyaki sauce. You can also customize your bowl with different veggies. Try snap peas, bell peppers, or zucchini. Adding more colors makes the meal fun and vibrant. You can use seasonal vegetables for freshness. Enjoy making your teriyaki chicken rice bowls unique! [Full Recipe] To keep your teriyaki chicken rice bowls fresh, store them in airtight containers. Place the chicken, rice, and veggies in separate containers if possible. This helps maintain their texture. Refrigerate them right away. They can last for up to three days in the fridge. For longer storage, freeze your leftovers. Use freezer-safe containers or bags. Squeeze out as much air as you can. This will help prevent freezer burn. They can last for up to three months in the freezer. When you’re ready to enjoy your leftovers, you can reheat them in the microwave or oven. For the microwave, place the food in a microwave-safe bowl. Cover it with a damp paper towel. Heat it in short bursts, stirring in between until warm. If you prefer the oven, preheat it to 350°F. Spread the food on a baking sheet. Cover it with foil to keep it moist. Heat for about 15-20 minutes or until warm. To keep the texture and flavor, avoid overheating. This can dry out the chicken and rice. Enjoy your meal as if it were freshly made! You should marinate chicken for at least 30 minutes. This time allows the flavors to soak in. For a deeper taste, marinate it for up to 2 hours. Just don’t go overboard; too long can make the chicken mushy. Yes, you can use other types of rice. Brown rice is a great choice but takes longer to cook. Sushi rice adds a nice stickiness. Quinoa is also a healthy alternative. Choose what you like for your teriyaki chicken rice bowls. If you need a soy sauce substitute, try tamari for a gluten-free option. Coconut aminos work well too. Both have a similar taste without gluten. You can also use liquid aminos for a healthier twist. Yes, you can prep this recipe ahead of time. Cook the rice and chicken, then store them separately. You can also chop the veggies in advance. Just reheat everything when you’re ready to eat. Check the chicken's internal temperature. It should reach 165°F (75°C) for safe eating. You can also cut a piece open. The meat should be white with no pink inside. If it’s juicy and tender, you’re good to go! Teriyaki chicken rice bowls are fun and easy to make. You learned about the key ingredients like chicken, rice, and fresh veggies. I shared steps for marinating, cooking, and assembling your bowls. With tips on perfect sauce and meal prep, you can truly impress. Don't forget to explore protein and rice swaps for variety. These bowls can fit any taste. Enjoy creating a dish that is tasty and pleasing to the eye. Now, gather your ingredients and get cooking!](https://recipesstation.com/wp-content/uploads/2025/06/25943be3-7372-49e7-90fd-fc08f959e5af-768x768.webp)
Craving a delicious meal that’s both simple and satisfying? Let me introduce you to Teriyaki Chicken Rice Bowls! This dish combines tender chicken, fluffy rice, and crisp veggies, all drizzled in a flavorful teriyaki sauce. Whether you’re a busy parent or a novice cook, this easy recipe will impress everyone at the table. Grab your ingredients, and let’s dive into how to make this tasty bowl!
Ingredients
Main Ingredients for Teriyaki Chicken Rice Bowls
– 2 boneless, skinless chicken breasts, sliced into thin strips
– 1 cup jasmine rice
– 1/4 cup soy sauce
– 2 tablespoons honey
– 1 tablespoon rice vinegar
– 1 tablespoon sesame oil
– 2 cloves garlic, minced
– 1 teaspoon fresh ginger, grated
To make this dish, you need chicken breasts, jasmine rice, and a handful of tasty marinade ingredients. This marinade packs a punch with soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. These flavors blend well to create a sweet and savory taste that makes your mouth water.
Fresh Vegetables
– 1 cup broccoli florets
– 1 medium carrot, julienned
– 1 red bell pepper, thinly sliced
Fresh vegetables add color and nutrition. I love using broccoli, carrots, and bell peppers. They bring a nice crunch and a bright look to your bowl. Plus, the veggies cook quickly, which keeps them crisp and full of flavor.
Garnishes
– 2 green onions, thinly sliced (for garnish)
– Sesame seeds (for garnish)
Garnishes are the finishing touch. Green onions add a fresh bite, while sesame seeds give a lovely crunch. These small details make your teriyaki chicken rice bowls look stunning. The full recipe lays out everything you need to create this delightful dish.
Step-by-Step Instructions
Marinating the Chicken
Marinating the chicken is key for flavor. It helps the chicken soak up the tasty sauce. I recommend marinating for at least 30 minutes. This gives time for the flavors to mix well. To coat evenly, use a bowl that allows space for the chicken. Make sure each piece is covered in the marinade. You can even toss it gently to ensure full coverage.
Cooking the Rice
To cook perfect rice, start by rinsing it. This removes extra starch and keeps the rice from being sticky. Rinse under cold water until it runs clear. For jasmine rice, use a 1:2 ratio of rice to water. Combine 1 cup of rinsed rice with 2 cups of water or broth. Bring it to a boil, then lower the heat. Cover it and let it simmer for 15-18 minutes. After that, let it sit for 5 minutes off the heat. Fluff it gently with a fork before serving.
Stir-Frying the Vegetables
Heat a large skillet over medium-high heat. Add a splash of water or a bit of sesame oil. Toss in the broccoli, carrot, and bell pepper. Stir-fry for about 5 minutes. You want them to stay bright and crunchy. Keep stirring to avoid burning. Remove them from the heat when they look vibrant.
Cooking the Chicken
In the same skillet, add the marinated chicken. Pour in the leftover marinade too. Cook on medium-high heat for 5-7 minutes. Stir often to get a good sear. The chicken should reach a golden brown color and be fully cooked. Check that it is no longer pink inside.
Assembling the Bowls
When it’s time to serve, grab your bowls. Start with a scoop of fluffy jasmine rice in each one. Add a portion of the teriyaki chicken on top. Arrange the stir-fried vegetables on the side for a colorful look. For a nice touch, sprinkle green onions and sesame seeds on top. This will make your bowls pop! Check the [Full Recipe] to see the steps again.
Tips & Tricks
Perfecting Your Teriyaki Sauce
To make the best teriyaki sauce, you need to balance sweetness and saltiness. Use soy sauce and honey as your base. The soy sauce gives a nice salty flavor, while honey adds sweetness. You can adjust these based on your taste. If the sauce is too salty, add more honey. If it’s too sweet, add a bit of soy sauce.
Adding flavor enhancements can take your teriyaki sauce to the next level. Consider adding fresh ginger and minced garlic for depth. A splash of rice vinegar gives a nice tang. You can even add sesame oil for a nutty note. These little touches make a big difference.
Meal Prep Ideas
Prepping ingredients in advance saves time during the week. Start by slicing the chicken and veggies ahead of time. Store them in separate containers in the fridge. This way, you can quickly toss everything together when you’re ready to cook.
When it comes to storing leftovers, keep them in airtight containers. This helps keep your teriyaki chicken and rice fresh. You can store them in the fridge for up to three days. If you want to keep them longer, consider freezing the chicken and rice. They can last for about three months in the freezer.
Serving Suggestions
Pair your teriyaki chicken with side dishes for a complete meal. Steamed edamame or a simple cucumber salad works well. These sides add color and freshness to your plate.
For bowl presentation, layer your ingredients nicely. Start with fluffy rice, then add the chicken. Place the stir-fried veggies on the side for a vibrant look. Don’t forget to sprinkle green onions and sesame seeds on top for extra appeal. For an eye-catching touch, use colorful bowls or plates. For a zesty kick, add a lime wedge on the side before serving. You can find the Full Recipe linked here for more details.
Variations
Protein Options
You can swap chicken for tofu or beef. Tofu gives a nice texture and soaks up flavors well. Just use firm tofu and press it to remove excess water. For beef, thinly slice flank steak. Cook it for a few minutes until browned. This keeps it juicy.
For a vegan version, use seitan or tempeh. Both options provide protein and hold flavor nicely. Marinate them in the same teriyaki sauce for a great taste.
Rice Alternatives
If you want a change from jasmine rice, try quinoa or cauliflower rice. Quinoa adds extra protein and fiber. Cook it like rice, using a 2:1 water ratio. Cauliflower rice is light and low-carb. Just sauté it briefly to keep it crunchy.
Other grain options include brown rice or farro. Brown rice has a nutty flavor, while farro adds a chewy bite. Both are filling and healthy choices.
Flavor Enhancements
Spice up your bowl with sriracha. Just drizzle a little on top for heat. It pairs well with the sweet teriyaki sauce.
You can also customize your bowl with different veggies. Try snap peas, bell peppers, or zucchini. Adding more colors makes the meal fun and vibrant. You can use seasonal vegetables for freshness. Enjoy making your teriyaki chicken rice bowls unique!
[Full Recipe]
Storage Info
Storing Leftovers
To keep your teriyaki chicken rice bowls fresh, store them in airtight containers. Place the chicken, rice, and veggies in separate containers if possible. This helps maintain their texture. Refrigerate them right away. They can last for up to three days in the fridge.
For longer storage, freeze your leftovers. Use freezer-safe containers or bags. Squeeze out as much air as you can. This will help prevent freezer burn. They can last for up to three months in the freezer.
Reheating Methods
When you’re ready to enjoy your leftovers, you can reheat them in the microwave or oven. For the microwave, place the food in a microwave-safe bowl. Cover it with a damp paper towel. Heat it in short bursts, stirring in between until warm.
If you prefer the oven, preheat it to 350°F. Spread the food on a baking sheet. Cover it with foil to keep it moist. Heat for about 15-20 minutes or until warm.
To keep the texture and flavor, avoid overheating. This can dry out the chicken and rice. Enjoy your meal as if it were freshly made!
FAQs
How long should you marinate chicken for teriyaki?
You should marinate chicken for at least 30 minutes. This time allows the flavors to soak in. For a deeper taste, marinate it for up to 2 hours. Just don’t go overboard; too long can make the chicken mushy.
Can I use other types of rice?
Yes, you can use other types of rice. Brown rice is a great choice but takes longer to cook. Sushi rice adds a nice stickiness. Quinoa is also a healthy alternative. Choose what you like for your teriyaki chicken rice bowls.
What can I substitute for soy sauce?
If you need a soy sauce substitute, try tamari for a gluten-free option. Coconut aminos work well too. Both have a similar taste without gluten. You can also use liquid aminos for a healthier twist.
Is it possible to make this recipe in advance?
Yes, you can prep this recipe ahead of time. Cook the rice and chicken, then store them separately. You can also chop the veggies in advance. Just reheat everything when you’re ready to eat.
How do I know when the chicken is fully cooked?
Check the chicken’s internal temperature. It should reach 165°F (75°C) for safe eating. You can also cut a piece open. The meat should be white with no pink inside. If it’s juicy and tender, you’re good to go!
Teriyaki chicken rice bowls are fun and easy to make. You learned about the key ingredients like chicken, rice, and fresh veggies. I shared steps for marinating, cooking, and assembling your bowls. With tips on perfect sauce and meal prep, you can truly impress. Don’t forget to explore protein and rice swaps for variety. These bowls can fit any taste. Enjoy creating a dish that is tasty and pleasing to the eye. Now, gather your ingredients and get cooking!
![- 2 boneless, skinless chicken breasts, sliced into thin strips - 1 cup jasmine rice - 1/4 cup soy sauce - 2 tablespoons honey - 1 tablespoon rice vinegar - 1 tablespoon sesame oil - 2 cloves garlic, minced - 1 teaspoon fresh ginger, grated To make this dish, you need chicken breasts, jasmine rice, and a handful of tasty marinade ingredients. This marinade packs a punch with soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. These flavors blend well to create a sweet and savory taste that makes your mouth water. - 1 cup broccoli florets - 1 medium carrot, julienned - 1 red bell pepper, thinly sliced Fresh vegetables add color and nutrition. I love using broccoli, carrots, and bell peppers. They bring a nice crunch and a bright look to your bowl. Plus, the veggies cook quickly, which keeps them crisp and full of flavor. - 2 green onions, thinly sliced (for garnish) - Sesame seeds (for garnish) Garnishes are the finishing touch. Green onions add a fresh bite, while sesame seeds give a lovely crunch. These small details make your teriyaki chicken rice bowls look stunning. The full recipe lays out everything you need to create this delightful dish. Marinating the chicken is key for flavor. It helps the chicken soak up the tasty sauce. I recommend marinating for at least 30 minutes. This gives time for the flavors to mix well. To coat evenly, use a bowl that allows space for the chicken. Make sure each piece is covered in the marinade. You can even toss it gently to ensure full coverage. To cook perfect rice, start by rinsing it. This removes extra starch and keeps the rice from being sticky. Rinse under cold water until it runs clear. For jasmine rice, use a 1:2 ratio of rice to water. Combine 1 cup of rinsed rice with 2 cups of water or broth. Bring it to a boil, then lower the heat. Cover it and let it simmer for 15-18 minutes. After that, let it sit for 5 minutes off the heat. Fluff it gently with a fork before serving. Heat a large skillet over medium-high heat. Add a splash of water or a bit of sesame oil. Toss in the broccoli, carrot, and bell pepper. Stir-fry for about 5 minutes. You want them to stay bright and crunchy. Keep stirring to avoid burning. Remove them from the heat when they look vibrant. In the same skillet, add the marinated chicken. Pour in the leftover marinade too. Cook on medium-high heat for 5-7 minutes. Stir often to get a good sear. The chicken should reach a golden brown color and be fully cooked. Check that it is no longer pink inside. When it's time to serve, grab your bowls. Start with a scoop of fluffy jasmine rice in each one. Add a portion of the teriyaki chicken on top. Arrange the stir-fried vegetables on the side for a colorful look. For a nice touch, sprinkle green onions and sesame seeds on top. This will make your bowls pop! Check the [Full Recipe] to see the steps again. To make the best teriyaki sauce, you need to balance sweetness and saltiness. Use soy sauce and honey as your base. The soy sauce gives a nice salty flavor, while honey adds sweetness. You can adjust these based on your taste. If the sauce is too salty, add more honey. If it's too sweet, add a bit of soy sauce. Adding flavor enhancements can take your teriyaki sauce to the next level. Consider adding fresh ginger and minced garlic for depth. A splash of rice vinegar gives a nice tang. You can even add sesame oil for a nutty note. These little touches make a big difference. Prepping ingredients in advance saves time during the week. Start by slicing the chicken and veggies ahead of time. Store them in separate containers in the fridge. This way, you can quickly toss everything together when you're ready to cook. When it comes to storing leftovers, keep them in airtight containers. This helps keep your teriyaki chicken and rice fresh. You can store them in the fridge for up to three days. If you want to keep them longer, consider freezing the chicken and rice. They can last for about three months in the freezer. Pair your teriyaki chicken with side dishes for a complete meal. Steamed edamame or a simple cucumber salad works well. These sides add color and freshness to your plate. For bowl presentation, layer your ingredients nicely. Start with fluffy rice, then add the chicken. Place the stir-fried veggies on the side for a vibrant look. Don’t forget to sprinkle green onions and sesame seeds on top for extra appeal. For an eye-catching touch, use colorful bowls or plates. For a zesty kick, add a lime wedge on the side before serving. You can find the Full Recipe linked here for more details. {{image_4}} You can swap chicken for tofu or beef. Tofu gives a nice texture and soaks up flavors well. Just use firm tofu and press it to remove excess water. For beef, thinly slice flank steak. Cook it for a few minutes until browned. This keeps it juicy. For a vegan version, use seitan or tempeh. Both options provide protein and hold flavor nicely. Marinate them in the same teriyaki sauce for a great taste. If you want a change from jasmine rice, try quinoa or cauliflower rice. Quinoa adds extra protein and fiber. Cook it like rice, using a 2:1 water ratio. Cauliflower rice is light and low-carb. Just sauté it briefly to keep it crunchy. Other grain options include brown rice or farro. Brown rice has a nutty flavor, while farro adds a chewy bite. Both are filling and healthy choices. Spice up your bowl with sriracha. Just drizzle a little on top for heat. It pairs well with the sweet teriyaki sauce. You can also customize your bowl with different veggies. Try snap peas, bell peppers, or zucchini. Adding more colors makes the meal fun and vibrant. You can use seasonal vegetables for freshness. Enjoy making your teriyaki chicken rice bowls unique! [Full Recipe] To keep your teriyaki chicken rice bowls fresh, store them in airtight containers. Place the chicken, rice, and veggies in separate containers if possible. This helps maintain their texture. Refrigerate them right away. They can last for up to three days in the fridge. For longer storage, freeze your leftovers. Use freezer-safe containers or bags. Squeeze out as much air as you can. This will help prevent freezer burn. They can last for up to three months in the freezer. When you’re ready to enjoy your leftovers, you can reheat them in the microwave or oven. For the microwave, place the food in a microwave-safe bowl. Cover it with a damp paper towel. Heat it in short bursts, stirring in between until warm. If you prefer the oven, preheat it to 350°F. Spread the food on a baking sheet. Cover it with foil to keep it moist. Heat for about 15-20 minutes or until warm. To keep the texture and flavor, avoid overheating. This can dry out the chicken and rice. Enjoy your meal as if it were freshly made! You should marinate chicken for at least 30 minutes. This time allows the flavors to soak in. For a deeper taste, marinate it for up to 2 hours. Just don’t go overboard; too long can make the chicken mushy. Yes, you can use other types of rice. Brown rice is a great choice but takes longer to cook. Sushi rice adds a nice stickiness. Quinoa is also a healthy alternative. Choose what you like for your teriyaki chicken rice bowls. If you need a soy sauce substitute, try tamari for a gluten-free option. Coconut aminos work well too. Both have a similar taste without gluten. You can also use liquid aminos for a healthier twist. Yes, you can prep this recipe ahead of time. Cook the rice and chicken, then store them separately. You can also chop the veggies in advance. Just reheat everything when you’re ready to eat. Check the chicken's internal temperature. It should reach 165°F (75°C) for safe eating. You can also cut a piece open. The meat should be white with no pink inside. If it’s juicy and tender, you’re good to go! Teriyaki chicken rice bowls are fun and easy to make. You learned about the key ingredients like chicken, rice, and fresh veggies. I shared steps for marinating, cooking, and assembling your bowls. With tips on perfect sauce and meal prep, you can truly impress. Don't forget to explore protein and rice swaps for variety. These bowls can fit any taste. Enjoy creating a dish that is tasty and pleasing to the eye. Now, gather your ingredients and get cooking!](https://recipesstation.com/wp-content/uploads/2025/06/25943be3-7372-49e7-90fd-fc08f959e5af-250x250.webp)
