Go Back
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces - 1 cup bell peppers (red, yellow, and green), sliced - 2 cups cooked jasmine rice - 1/4 cup teriyaki sauce (store-bought or homemade) - 1 tablespoon sesame oil - 2 green onions, chopped (for garnish) - 1 teaspoon sesame seeds (for garnish) - Steamed broccoli or snap peas for added veggies - Salt and pepper to taste Gather these ingredients before you start cooking. The chicken thighs give a juicy bite, while the bell peppers add color and crunch. Cooked jasmine rice serves as a perfect base for this dish. Don't forget the teriyaki sauce; it brings the flavors together. Sesame oil adds a nice touch. For extra flavor, consider adding green onions and sesame seeds as garnishes. If you want more green, steamed broccoli or snap peas are great options. This dish is quick and simple, making it perfect for any busy night. First, heat 1 tablespoon of sesame oil in a large skillet over medium-high heat. This oil gives the chicken a nice nutty flavor. Add 1 pound of boneless, skinless chicken thighs, cut into bite-sized pieces. Season them with salt and pepper to taste. Cook the chicken for about 5-7 minutes, stirring often. You want it to be golden brown and cooked through. Make sure not to overcook it, as this will make the chicken dry. Next, stir-fry 1 cup of sliced bell peppers in the same skillet. You can use red, yellow, and green bell peppers for a colorful mix. Cook them for about 3-4 minutes until they are tender yet crisp. If you want more veggies, add steamed broccoli or snap peas for extra nutrition and crunch. This step brings freshness to your dish. Now, pour 1/4 cup of teriyaki sauce over the chicken and peppers. Toss everything together to make sure it coats evenly. Cook for another 2-3 minutes, allowing the sauce to thicken slightly. To serve, place a scoop of cooked jasmine rice in a bowl. Top it with the teriyaki chicken and vegetable mixture. Finally, garnish with chopped green onions and a sprinkle of sesame seeds for a beautiful finish. Enjoy this quick and tasty meal! To get perfectly cooked chicken, choose boneless, skinless chicken thighs. They stay moist and tender. Cut the chicken into bite-sized pieces for even cooking. Heat sesame oil in your skillet over medium-high heat. This helps your chicken brown nicely. Cook the chicken for about 5-7 minutes. Stir frequently to avoid burning. For vegetables, I love bell peppers in this dish. They add color and crunch. Sauté them for 3-4 minutes with the chicken. This way, they stay tender yet crisp. If you want more veggies, add steamed broccoli or snap peas. They bring extra nutrients and flavor. When it comes to teriyaki sauce, there are great store-bought options. Look for brands that use natural ingredients. This ensures a cleaner taste. Some popular choices include Kikkoman and Soy Vay. If you prefer homemade, making teriyaki sauce is easy! Simple Homemade Teriyaki Sauce Recipe: - 1/4 cup soy sauce - 1 tablespoon honey or brown sugar - 1 tablespoon rice vinegar - 1 teaspoon garlic powder - 1 teaspoon ground ginger Mix these ingredients in a bowl. Adjust the sweetness to your taste. This sauce adds a personal touch to your dish! These bowls are tasty on their own, but you can pair them with side dishes. A simple green salad or edamame works well. You can also serve them with steamed rice or quinoa. For meal prep, these bowls are perfect! You can make a big batch and store them. Just keep the rice separate until ready to eat. This way, everything stays fresh and delicious. {{image_2}} You can switch the chicken for tofu or shrimp. Tofu is a great plant-based option. It absorbs flavors well and adds protein. For shrimp, use peeled and deveined shrimp. Cook them for about 3-4 minutes until pink. If you prefer chicken, try using chicken breast or drumsticks. Each cut offers a unique taste and texture. Pick vegetables that stir-fry well. Bell peppers, broccoli, and snap peas are great choices. Try adding carrots or zucchini for extra color. You can also use seasonal veggies. Asparagus in spring or squash in fall can enhance your dish. Mix and match for variety. Switch up your rice for a new twist. Brown rice adds fiber and a nutty flavor. Quinoa is a protein-rich choice, while cauliflower rice keeps it light and low-carb. Each option pairs well with teriyaki chicken. Experiment to find your favorite combination! To keep your Minute Teriyaki Chicken Rice Bowls fresh, store leftovers in the fridge. Use airtight containers to prevent moisture loss. Glass or plastic containers work well. I recommend dividing the bowls into single servings for easy access later. This way, you can grab a bowl for lunch or dinner without hassle. If you want to save some for later, freezing is a great option. First, let the chicken and rice cool completely. Then, place them in freezer-safe bags or containers. Be sure to remove as much air as possible. This helps prevent freezer burn. When you’re ready to eat, thaw overnight in the fridge. Reheat in the microwave or on the stove until hot. In the fridge, your dish will stay good for about 3 to 4 days. If you freeze it, it can last up to 3 months. However, check for signs of spoilage. If the chicken looks discolored or smells off, it's best to discard it. Always trust your senses to keep your meals safe and tasty. It takes about 20 minutes to make these bowls. You spend 10 minutes prepping and 10 minutes cooking. This quick time makes it perfect for a busy weeknight meal. You can enjoy a delicious dish in no time! Yes, you can prepare this dish ahead of time! Cook the chicken and veggies, then store them in the fridge. This meal stays fresh for up to three days. When ready to eat, just reheat and serve over jasmine rice. Meal prep makes dinner fast and easy! For a healthier bowl, consider these options: - Add steamed broccoli or snap peas for more veggies. - Use brown rice for added fiber. - Substitute chicken with tofu for a plant-based option. These changes can help reduce calories while still being tasty! Making teriyaki sauce at home is simple! Combine: - 1/4 cup soy sauce - 2 tablespoons honey or brown sugar - 1 tablespoon rice vinegar - 1 teaspoon garlic powder - 1 teaspoon ginger powder Mix these in a pot and heat until slightly thickened. This sauce adds great flavor to your chicken! Absolutely! You can use various proteins in this recipe: - Chicken breast for a leaner option. - Shrimp for a seafood twist. - Tofu for a vegetarian meal. Each choice offers unique flavors and textures, so feel free to experiment! In this blog post, we explored how to make tasty teriyaki chicken rice bowls. We discussed key ingredients, like chicken thighs and fresh bell peppers. You also learned step-by-step cooking methods and helpful tips for perfect results. Don't forget about storage options, variations, and common questions. These bowls are simple yet satisfying. Enjoy your new recipe and feel free to try your own twists! Happy cooking!

Minute Teriyaki Chicken Rice Bowls

Savor the flavors of these Minute Teriyaki Chicken Rice Bowls! This quick and delicious recipe features tender chicken thighs, colorful bell peppers, and fragrant jasmine rice, all drizzled with a tasty teriyaki sauce. In just 20 minutes, you’ll have a satisfying meal perfect for busy weeknights. Ready to elevate your dinner game? Click to explore the full recipe and discover how easy it is to create this mouthwatering dish!
Print Recipe Pin Recipe

Ingredients
  

1 pound boneless, skinless chicken thighs, cut into bite-sized pieces

1 cup bell peppers (red, yellow, and green), sliced

2 cups cooked jasmine rice

1/4 cup teriyaki sauce (store-bought or homemade)

1 tablespoon sesame oil

2 green onions, chopped (for garnish)

1 teaspoon sesame seeds (for garnish)

Salt and pepper to taste

Optional: steamed broccoli or snap peas for added veggies

Instructions
 

In a large skillet, heat the sesame oil over medium-high heat.

    Add the chicken pieces to the skillet, seasoning them with salt and pepper. Cook for about 5-7 minutes, stirring frequently, until they are golden brown and cooked through.

      Add the sliced bell peppers to the skillet and stir-fry for an additional 3-4 minutes, until the peppers are tender yet crisp.

        Pour the teriyaki sauce over the chicken and peppers, tossing everything together to coat evenly. Allow it to cook for 2-3 minutes until the sauce thickens slightly.

          To serve, place a scoop of cooked jasmine rice in a bowl. Top with the teriyaki chicken and vegetable mixture.

            Garnish with chopped green onions and a sprinkle of sesame seeds. Optionally, add steamed broccoli or snap peas for extra color and nutrition.

              Prep Time: 10 minutes | Total Time: 20 minutes | Servings: 4