![To create a tasty Teriyaki Chicken Rice Bowl, you need these main ingredients: - 500g boneless chicken thighs, cut into bite-sized pieces - 1 cup uncooked jasmine rice - 2 cups water or chicken broth - 1/4 cup soy sauce (low sodium) - 1/4 cup honey or maple syrup - 2 tablespoons rice vinegar - 1 tablespoon grated fresh ginger - 2 cloves garlic, minced - 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening) - 1 tablespoon sesame oil - 1 cup broccoli florets (fresh or steamed) - 1 carrot, julienned - 2 green onions, sliced (for garnish) - Sesame seeds (for garnish) You can customize your Teriyaki Chicken Rice Bowl by adding or swapping some ingredients. Here are a few suggestions: - Bell peppers for extra crunch - Snap peas for a sweet touch - Pineapple for a fruity twist - Lime juice for a zesty flavor - Chopped peanuts for added texture Choosing fresh ingredients makes your dish taste better. Here are some tips: - Look for chicken thighs that are pink and firm. Avoid any that look gray or slimy. - Choose jasmine rice that is dry with no clumps. Fresh rice cooks better. - For vegetables, pick broccoli with bright green color and firm stalks. - When selecting ginger, look for firm pieces with smooth skin. - For garlic, choose bulbs that feel heavy and have tight skin. These tips and ingredients will set you up for a successful and delicious Teriyaki Chicken Rice Bowl. For the complete recipe, refer to the Full Recipe section. Start by rinsing the jasmine rice under cold water. Keep rinsing until the water runs clear. This step removes excess starch and helps the rice cook evenly. Next, in a medium saucepan, add the rinsed rice and 2 cups of water or chicken broth. Bring it to a boil over high heat. Once it boils, lower the heat, cover the pot, and let it simmer for 15 minutes. After the time is up, turn off the heat but keep the pot covered for another 5 minutes. This resting helps the rice become fluffy. In a medium bowl, mix together the following ingredients: 1/4 cup soy sauce, 1/4 cup honey or maple syrup, 2 tablespoons rice vinegar, 1 tablespoon grated fresh ginger, and 2 minced garlic cloves. Stir well until everything combines into a smooth sauce. This teriyaki sauce adds the perfect sweet and savory flavor to your chicken. In a large skillet or wok, heat 1 tablespoon of sesame oil over medium heat. Once the oil is hot, add 500g of boneless chicken thighs cut into bite-sized pieces. Sauté the chicken for about 6 to 8 minutes until it turns golden brown and is cooked through. After the chicken is done, pour the teriyaki sauce over it. Stir well to coat all the pieces. To thicken the sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of water. Add this mixture to the skillet and cook for an extra 2 to 3 minutes. Toss in 1 cup of broccoli and 1 julienned carrot, stirring until they heat through. Once the chicken and veggies are ready, fluff the cooked jasmine rice with a fork. Divide the rice among four serving bowls. Next, top each bowl with the teriyaki chicken and vegetable mixture. For the finishing touch, garnish with sliced green onions and a sprinkle of sesame seeds. Your Teriyaki Chicken Rice Bowl is now ready to enjoy! For more details, check the Full Recipe. To make the teriyaki sauce pop, use fresh ingredients. Start with low sodium soy sauce. It gives a rich taste without being too salty. Honey or maple syrup adds a nice sweetness. Grated ginger and minced garlic bring warmth and depth. Mix these in a bowl for a balanced sauce. For more flavor, let it simmer for a few minutes. This helps all the tastes blend well. For juicy chicken, use boneless thighs. They stay moist during cooking. Heat your skillet or wok before adding the chicken. This helps to sear the meat nicely. Cook on medium heat for about 6 to 8 minutes. Stir occasionally to ensure even cooking. Adding the teriyaki sauce at the right time is key. Coat the chicken well, then let it cook a bit longer to soak up the sauce. A great rice bowl is all about how it looks. Start with a fluffy bed of jasmine rice. Use a fork to fluff the rice before serving. Pile the teriyaki chicken and veggies on top. Spread them out for a colorful view. Finish with sliced green onions and sesame seeds. This not only adds flavor but also makes the dish pop. A pretty bowl makes the meal more enjoyable. {{image_2}} You can easily make a vegetarian teriyaki rice bowl. Swap the chicken for tofu or tempeh. Use firm tofu for a nice texture. Cut it into cubes and sauté it until golden. The teriyaki sauce works great with these options. You can also add mushrooms, bell peppers, or zucchini for more flavors. You can try different flavors based on where you're cooking. In Hawaii, add grilled pineapple for a sweet twist. For a Korean touch, use gochujang for heat. You can also replace jasmine rice with quinoa or brown rice for added nutrition. Experimenting with flavors can lead to a new favorite dish. Adding sides can elevate your meal. Serve your rice bowl with a side of edamame for extra protein. Pickled vegetables can also add a nice crunch. Try avocado slices for creaminess. For a kick, sprinkle some crushed red pepper flakes or drizzle sriracha on top. These little touches make every bite special. To keep your teriyaki chicken rice bowl fresh, store leftovers in an airtight container. Make sure to let the dish cool to room temperature first. This helps prevent bacteria growth. Place the container in the fridge. This way, it stays good for later meals. When you reheat the bowl, I suggest using a microwave or a skillet. If using a microwave, cover the bowl with a lid or plate. This keeps moisture in. Heat on medium power to avoid drying out the chicken. If using a skillet, add a bit of water. This helps steam the dish and keeps it juicy. Cooked teriyaki chicken can last in the fridge for about 3-4 days. If you freeze it, the chicken can stay good for up to 3 months. The jasmine rice is best eaten fresh but can last in the fridge for 4-6 days. Be sure to check for any signs of spoilage before eating. If you need a soy sauce substitute, try tamari or coconut aminos. Both options taste great. Tamari is often gluten-free. Coconut aminos is slightly sweeter and less salty. You can also mix equal parts of balsamic vinegar and water. This mix works well in a pinch. Yes, you can make a gluten-free Teriyaki Chicken Rice Bowl. Use tamari instead of soy sauce. Tamari is a popular gluten-free option. Ensure your other ingredients, like rice vinegar and sesame oil, are also gluten-free. Always check labels to be sure. To add spice, mix in some red pepper flakes or sriracha. Start with a small amount and taste as you go. You can also add sliced jalapeños for a fresh kick. A dash of hot sauce during cooking can boost the heat too. A serving of Teriyaki Chicken Rice Bowl has around 450 calories. It contains about 25 grams of protein. The dish also has healthy carbs from the rice and fiber from the veggies. You get vitamins from broccoli and carrots. For exact values, check the [Full Recipe]. In this blog post, we explored how to make a Teriyaki Chicken Rice Bowl. We covered key ingredients to use, along with some optional personal touches. I shared tips for selecting fresh items and steps to prepare each part of the dish. You learned how to make flavorful sauce, cook chicken, and present it well. For final thoughts, this meal is flexible and offers many options. Enjoy making it your own!](https://goodsouppot.com/wp-content/uploads/2025/06/71ca9164-bacd-4367-b212-4ae25573d7e2-768x768.webp)
Are you ready to dive into a delicious Teriyaki Chicken Rice Bowl? This meal is both flavorful and easy to make, perfect for busy weeknights or casual dinners. I’ll guide you through every step, from choosing fresh ingredients to plating your dish. Whether you’re a novice in the kitchen or an experienced cook, get ready to impress your family and friends with this tasty Japanese-inspired dish!
Ingredients
Main ingredients needed for Teriyaki Chicken Rice Bowl
To create a tasty Teriyaki Chicken Rice Bowl, you need these main ingredients:
– 500g boneless chicken thighs, cut into bite-sized pieces
– 1 cup uncooked jasmine rice
– 2 cups water or chicken broth
– 1/4 cup soy sauce (low sodium)
– 1/4 cup honey or maple syrup
– 2 tablespoons rice vinegar
– 1 tablespoon grated fresh ginger
– 2 cloves garlic, minced
– 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)
– 1 tablespoon sesame oil
– 1 cup broccoli florets (fresh or steamed)
– 1 carrot, julienned
– 2 green onions, sliced (for garnish)
– Sesame seeds (for garnish)
Optional ingredients for personalization
You can customize your Teriyaki Chicken Rice Bowl by adding or swapping some ingredients. Here are a few suggestions:
– Bell peppers for extra crunch
– Snap peas for a sweet touch
– Pineapple for a fruity twist
– Lime juice for a zesty flavor
– Chopped peanuts for added texture
Tips for selecting fresh ingredients
Choosing fresh ingredients makes your dish taste better. Here are some tips:
– Look for chicken thighs that are pink and firm. Avoid any that look gray or slimy.
– Choose jasmine rice that is dry with no clumps. Fresh rice cooks better.
– For vegetables, pick broccoli with bright green color and firm stalks.
– When selecting ginger, look for firm pieces with smooth skin.
– For garlic, choose bulbs that feel heavy and have tight skin.
These tips and ingredients will set you up for a successful and delicious Teriyaki Chicken Rice Bowl. For the complete recipe, refer to the Full Recipe section.
Step-by-Step Instructions
Preparing the jasmine rice
Start by rinsing the jasmine rice under cold water. Keep rinsing until the water runs clear. This step removes excess starch and helps the rice cook evenly. Next, in a medium saucepan, add the rinsed rice and 2 cups of water or chicken broth. Bring it to a boil over high heat. Once it boils, lower the heat, cover the pot, and let it simmer for 15 minutes. After the time is up, turn off the heat but keep the pot covered for another 5 minutes. This resting helps the rice become fluffy.
Making the teriyaki sauce
In a medium bowl, mix together the following ingredients: 1/4 cup soy sauce, 1/4 cup honey or maple syrup, 2 tablespoons rice vinegar, 1 tablespoon grated fresh ginger, and 2 minced garlic cloves. Stir well until everything combines into a smooth sauce. This teriyaki sauce adds the perfect sweet and savory flavor to your chicken.
Cooking the chicken and vegetables
In a large skillet or wok, heat 1 tablespoon of sesame oil over medium heat. Once the oil is hot, add 500g of boneless chicken thighs cut into bite-sized pieces. Sauté the chicken for about 6 to 8 minutes until it turns golden brown and is cooked through. After the chicken is done, pour the teriyaki sauce over it. Stir well to coat all the pieces. To thicken the sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of water. Add this mixture to the skillet and cook for an extra 2 to 3 minutes. Toss in 1 cup of broccoli and 1 julienned carrot, stirring until they heat through.
Plating the dish for serving
Once the chicken and veggies are ready, fluff the cooked jasmine rice with a fork. Divide the rice among four serving bowls. Next, top each bowl with the teriyaki chicken and vegetable mixture. For the finishing touch, garnish with sliced green onions and a sprinkle of sesame seeds. Your Teriyaki Chicken Rice Bowl is now ready to enjoy! For more details, check the Full Recipe.
Tips & Tricks
How to achieve the best flavor in the teriyaki sauce
To make the teriyaki sauce pop, use fresh ingredients. Start with low sodium soy sauce. It gives a rich taste without being too salty. Honey or maple syrup adds a nice sweetness. Grated ginger and minced garlic bring warmth and depth. Mix these in a bowl for a balanced sauce. For more flavor, let it simmer for a few minutes. This helps all the tastes blend well.
Cooking methods for perfect chicken texture
For juicy chicken, use boneless thighs. They stay moist during cooking. Heat your skillet or wok before adding the chicken. This helps to sear the meat nicely. Cook on medium heat for about 6 to 8 minutes. Stir occasionally to ensure even cooking. Adding the teriyaki sauce at the right time is key. Coat the chicken well, then let it cook a bit longer to soak up the sauce.
Presenting the rice bowl attractively
A great rice bowl is all about how it looks. Start with a fluffy bed of jasmine rice. Use a fork to fluff the rice before serving. Pile the teriyaki chicken and veggies on top. Spread them out for a colorful view. Finish with sliced green onions and sesame seeds. This not only adds flavor but also makes the dish pop. A pretty bowl makes the meal more enjoyable.
Variations
Vegetarian options for Teriyaki Rice Bowls
You can easily make a vegetarian teriyaki rice bowl. Swap the chicken for tofu or tempeh. Use firm tofu for a nice texture. Cut it into cubes and sauté it until golden. The teriyaki sauce works great with these options. You can also add mushrooms, bell peppers, or zucchini for more flavors.
Regional adaptations or twists on the classic recipe
You can try different flavors based on where you’re cooking. In Hawaii, add grilled pineapple for a sweet twist. For a Korean touch, use gochujang for heat. You can also replace jasmine rice with quinoa or brown rice for added nutrition. Experimenting with flavors can lead to a new favorite dish.
Suggested sides or toppings to enhance the meal
Adding sides can elevate your meal. Serve your rice bowl with a side of edamame for extra protein. Pickled vegetables can also add a nice crunch. Try avocado slices for creaminess. For a kick, sprinkle some crushed red pepper flakes or drizzle sriracha on top. These little touches make every bite special.
Storage Info
How to properly store leftovers
To keep your teriyaki chicken rice bowl fresh, store leftovers in an airtight container. Make sure to let the dish cool to room temperature first. This helps prevent bacteria growth. Place the container in the fridge. This way, it stays good for later meals.
Reheating tips for maintaining flavor and texture
When you reheat the bowl, I suggest using a microwave or a skillet. If using a microwave, cover the bowl with a lid or plate. This keeps moisture in. Heat on medium power to avoid drying out the chicken. If using a skillet, add a bit of water. This helps steam the dish and keeps it juicy.
Shelf life of the ingredients and cooked dish
Cooked teriyaki chicken can last in the fridge for about 3-4 days. If you freeze it, the chicken can stay good for up to 3 months. The jasmine rice is best eaten fresh but can last in the fridge for 4-6 days. Be sure to check for any signs of spoilage before eating.
FAQs
What is the best substitute for soy sauce?
If you need a soy sauce substitute, try tamari or coconut aminos. Both options taste great. Tamari is often gluten-free. Coconut aminos is slightly sweeter and less salty. You can also mix equal parts of balsamic vinegar and water. This mix works well in a pinch.
Can I make this dish gluten-free?
Yes, you can make a gluten-free Teriyaki Chicken Rice Bowl. Use tamari instead of soy sauce. Tamari is a popular gluten-free option. Ensure your other ingredients, like rice vinegar and sesame oil, are also gluten-free. Always check labels to be sure.
How can I make the dish spicier?
To add spice, mix in some red pepper flakes or sriracha. Start with a small amount and taste as you go. You can also add sliced jalapeños for a fresh kick. A dash of hot sauce during cooking can boost the heat too.
What are the nutritional values of Teriyaki Chicken Rice Bowl?
A serving of Teriyaki Chicken Rice Bowl has around 450 calories. It contains about 25 grams of protein. The dish also has healthy carbs from the rice and fiber from the veggies. You get vitamins from broccoli and carrots. For exact values, check the [Full Recipe].
In this blog post, we explored how to make a Teriyaki Chicken Rice Bowl. We covered key ingredients to use, along with some optional personal touches. I shared tips for selecting fresh items and steps to prepare each part of the dish. You learned how to make flavorful sauce, cook chicken, and present it well.
For final thoughts, this meal is flexible and offers many options. Enjoy making it your own!
![To create a tasty Teriyaki Chicken Rice Bowl, you need these main ingredients: - 500g boneless chicken thighs, cut into bite-sized pieces - 1 cup uncooked jasmine rice - 2 cups water or chicken broth - 1/4 cup soy sauce (low sodium) - 1/4 cup honey or maple syrup - 2 tablespoons rice vinegar - 1 tablespoon grated fresh ginger - 2 cloves garlic, minced - 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening) - 1 tablespoon sesame oil - 1 cup broccoli florets (fresh or steamed) - 1 carrot, julienned - 2 green onions, sliced (for garnish) - Sesame seeds (for garnish) You can customize your Teriyaki Chicken Rice Bowl by adding or swapping some ingredients. Here are a few suggestions: - Bell peppers for extra crunch - Snap peas for a sweet touch - Pineapple for a fruity twist - Lime juice for a zesty flavor - Chopped peanuts for added texture Choosing fresh ingredients makes your dish taste better. Here are some tips: - Look for chicken thighs that are pink and firm. Avoid any that look gray or slimy. - Choose jasmine rice that is dry with no clumps. Fresh rice cooks better. - For vegetables, pick broccoli with bright green color and firm stalks. - When selecting ginger, look for firm pieces with smooth skin. - For garlic, choose bulbs that feel heavy and have tight skin. These tips and ingredients will set you up for a successful and delicious Teriyaki Chicken Rice Bowl. For the complete recipe, refer to the Full Recipe section. Start by rinsing the jasmine rice under cold water. Keep rinsing until the water runs clear. This step removes excess starch and helps the rice cook evenly. Next, in a medium saucepan, add the rinsed rice and 2 cups of water or chicken broth. Bring it to a boil over high heat. Once it boils, lower the heat, cover the pot, and let it simmer for 15 minutes. After the time is up, turn off the heat but keep the pot covered for another 5 minutes. This resting helps the rice become fluffy. In a medium bowl, mix together the following ingredients: 1/4 cup soy sauce, 1/4 cup honey or maple syrup, 2 tablespoons rice vinegar, 1 tablespoon grated fresh ginger, and 2 minced garlic cloves. Stir well until everything combines into a smooth sauce. This teriyaki sauce adds the perfect sweet and savory flavor to your chicken. In a large skillet or wok, heat 1 tablespoon of sesame oil over medium heat. Once the oil is hot, add 500g of boneless chicken thighs cut into bite-sized pieces. Sauté the chicken for about 6 to 8 minutes until it turns golden brown and is cooked through. After the chicken is done, pour the teriyaki sauce over it. Stir well to coat all the pieces. To thicken the sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of water. Add this mixture to the skillet and cook for an extra 2 to 3 minutes. Toss in 1 cup of broccoli and 1 julienned carrot, stirring until they heat through. Once the chicken and veggies are ready, fluff the cooked jasmine rice with a fork. Divide the rice among four serving bowls. Next, top each bowl with the teriyaki chicken and vegetable mixture. For the finishing touch, garnish with sliced green onions and a sprinkle of sesame seeds. Your Teriyaki Chicken Rice Bowl is now ready to enjoy! For more details, check the Full Recipe. To make the teriyaki sauce pop, use fresh ingredients. Start with low sodium soy sauce. It gives a rich taste without being too salty. Honey or maple syrup adds a nice sweetness. Grated ginger and minced garlic bring warmth and depth. Mix these in a bowl for a balanced sauce. For more flavor, let it simmer for a few minutes. This helps all the tastes blend well. For juicy chicken, use boneless thighs. They stay moist during cooking. Heat your skillet or wok before adding the chicken. This helps to sear the meat nicely. Cook on medium heat for about 6 to 8 minutes. Stir occasionally to ensure even cooking. Adding the teriyaki sauce at the right time is key. Coat the chicken well, then let it cook a bit longer to soak up the sauce. A great rice bowl is all about how it looks. Start with a fluffy bed of jasmine rice. Use a fork to fluff the rice before serving. Pile the teriyaki chicken and veggies on top. Spread them out for a colorful view. Finish with sliced green onions and sesame seeds. This not only adds flavor but also makes the dish pop. A pretty bowl makes the meal more enjoyable. {{image_2}} You can easily make a vegetarian teriyaki rice bowl. Swap the chicken for tofu or tempeh. Use firm tofu for a nice texture. Cut it into cubes and sauté it until golden. The teriyaki sauce works great with these options. You can also add mushrooms, bell peppers, or zucchini for more flavors. You can try different flavors based on where you're cooking. In Hawaii, add grilled pineapple for a sweet twist. For a Korean touch, use gochujang for heat. You can also replace jasmine rice with quinoa or brown rice for added nutrition. Experimenting with flavors can lead to a new favorite dish. Adding sides can elevate your meal. Serve your rice bowl with a side of edamame for extra protein. Pickled vegetables can also add a nice crunch. Try avocado slices for creaminess. For a kick, sprinkle some crushed red pepper flakes or drizzle sriracha on top. These little touches make every bite special. To keep your teriyaki chicken rice bowl fresh, store leftovers in an airtight container. Make sure to let the dish cool to room temperature first. This helps prevent bacteria growth. Place the container in the fridge. This way, it stays good for later meals. When you reheat the bowl, I suggest using a microwave or a skillet. If using a microwave, cover the bowl with a lid or plate. This keeps moisture in. Heat on medium power to avoid drying out the chicken. If using a skillet, add a bit of water. This helps steam the dish and keeps it juicy. Cooked teriyaki chicken can last in the fridge for about 3-4 days. If you freeze it, the chicken can stay good for up to 3 months. The jasmine rice is best eaten fresh but can last in the fridge for 4-6 days. Be sure to check for any signs of spoilage before eating. If you need a soy sauce substitute, try tamari or coconut aminos. Both options taste great. Tamari is often gluten-free. Coconut aminos is slightly sweeter and less salty. You can also mix equal parts of balsamic vinegar and water. This mix works well in a pinch. Yes, you can make a gluten-free Teriyaki Chicken Rice Bowl. Use tamari instead of soy sauce. Tamari is a popular gluten-free option. Ensure your other ingredients, like rice vinegar and sesame oil, are also gluten-free. Always check labels to be sure. To add spice, mix in some red pepper flakes or sriracha. Start with a small amount and taste as you go. You can also add sliced jalapeños for a fresh kick. A dash of hot sauce during cooking can boost the heat too. A serving of Teriyaki Chicken Rice Bowl has around 450 calories. It contains about 25 grams of protein. The dish also has healthy carbs from the rice and fiber from the veggies. You get vitamins from broccoli and carrots. For exact values, check the [Full Recipe]. In this blog post, we explored how to make a Teriyaki Chicken Rice Bowl. We covered key ingredients to use, along with some optional personal touches. I shared tips for selecting fresh items and steps to prepare each part of the dish. You learned how to make flavorful sauce, cook chicken, and present it well. For final thoughts, this meal is flexible and offers many options. Enjoy making it your own!](https://goodsouppot.com/wp-content/uploads/2025/06/71ca9164-bacd-4367-b212-4ae25573d7e2-250x250.webp)
