Welcome to your new favorite weeknight dinner! The Chicken Teriyaki Rice Bowl is a delightful blend of tender chicken, wholesome brown rice, and vibrant veggies, all drizzled with a savory teriyaki sauce. It’s quick, easy, and packed with flavors that will make you feel like you’re dining in a cozy Asian bistro right from the comfort of your home. Perfect for busy weeknights or meal prep, this dish is sure to become a staple in your kitchen.
Top Reasons to Make Chicken Teriyaki Rice Bowl
- Quick & Easy: This recipe comes together in just about 30 minutes, making it ideal for busy evenings.
- Nutritious: Packed with protein, fiber, and vitamins from the vegetables, this bowl is as healthy as it is delicious.
- Customizable: You can easily swap or add your favorite vegetables or proteins to suit your taste.
- Meal Prep Friendly: Prepare a big batch and store it for easy lunches or dinners throughout the week.
- Family-Friendly: Kids and adults alike will love the sweet and savory flavors of teriyaki chicken.
What You’ll Gather
- 1 tablespoon sesame oil
- 1 pound boneless and skinless chicken breasts, cut into one-inch chunks
- 2 cups brown rice (uncooked, recommend Uncle Ben’s)
- 3 ½ cups water
- ¼ cup teriyaki sauce
- 3 tablespoons soy sauce (low-sodium)
- ½ cup carrots, shredded
- ⅓ cup green onions, chopped
- ½ cup snow peas
- 1 cup broccoli florets
Hardware & Gadgets
- Large Skillet: For sautéing the chicken and vegetables together.
- Medium Pot: Ideal for cooking the brown rice to fluffy perfection.
- Cutting Board & Knife: Essential for prepping all your ingredients.
- Measuring Cups & Spoons: To ensure you get the right amounts for each ingredient.
- Spatula: Perfect for stirring and mixing everything in the skillet.
Chicken Teriyaki Rice Bowl: How It’s Done
Step 1: Cook the Rice
In a medium pot, combine 2 cups of brown rice with 3 ½ cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 40-45 minutes, or until the rice is tender and the water is absorbed. Once done, remove from heat and let it sit covered for an additional 10 minutes.
Step 2: Sauté the Chicken
While the rice is cooking, heat the sesame oil in a large skillet over medium-high heat. Add the chicken chunks and cook for about 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through.
Step 3: Add the Sauces
Once the chicken is cooked, pour in the teriyaki sauce and low-sodium soy sauce. Stir to coat the chicken evenly and let it simmer for an additional 2-3 minutes to allow the flavors to meld.
Step 4: Incorporate the Veggies
Add the shredded carrots, chopped green onions, snow peas, and broccoli florets to the skillet. Sauté for another 3-5 minutes, or until the vegetables are tender but still vibrant and crisp.
Step 5: Assemble the Bowls
To serve, scoop a generous portion of the cooked brown rice into bowls. Top with the chicken and vegetable mixture, ensuring you get a good balance of both. Drizzle with extra teriyaki sauce if desired, and garnish with additional green onions for a pop of color.
Holiday-Friendly Variations
- Sweet Pineapple Teriyaki: Add chunks of fresh pineapple for a tropical twist.
- Spicy Kick: Stir in a dash of chili flakes or a splash of sriracha for heat.
- Vegetarian Delight: Swap the chicken for tofu or tempeh for a plant-based option.
- Seasonal Veggies: Use whatever vegetables are in season, like bell peppers or snap peas.
Pro Perspective
This Chicken Teriyaki Rice Bowl is not only delicious but also incredibly versatile. Feel free to experiment with different sauces if you’re looking for something a little different. You can use a homemade teriyaki sauce for a fresh taste or swap the brown rice for quinoa or cauliflower rice for a lighter option. The key here is to balance the savory and sweet flavors while maintaining the texture of the vegetables. And remember, the more colorful your bowl, the better it will taste!
Store, Freeze & Reheat
Leftovers of the Chicken Teriyaki Rice Bowl can be stored in an airtight container in the refrigerator for up to 4 days. If you want to make a large batch for future meals, this dish also freezes well. Just let it cool completely before transferring to a freezer-safe container. To reheat, simply thaw in the refrigerator overnight and warm it in the microwave or on the stovetop until heated through. You may want to add a splash of water or sauce to help revive the rice and veggies.
Chicken Teriyaki Rice Bowl Q&A
Can I use brown rice or white rice?
Absolutely! While brown rice adds a nutty flavor and more fiber, you can certainly use white rice if that’s what you prefer. Just adjust the cooking time according to the rice you choose.
What vegetables can I add to this bowl?
The beauty of this recipe is its versatility. Feel free to add or substitute any vegetables you enjoy, such as bell peppers, zucchini, or bok choy. Just make sure to adjust cooking times as necessary to keep them crisp and fresh.
Is teriyaki sauce gluten-free?
Most store-bought teriyaki sauces contain soy sauce, which typically has gluten. Look for gluten-free teriyaki sauce options at the store or make your own using gluten-free soy sauce.
Can I make this dish ahead of time?
Yes! This Chicken Teriyaki Rice Bowl is perfect for meal prep. Just make sure to store the rice, chicken, and veggies in separate containers to maintain freshness and texture.
Quick Weeknight Wins
Let’s Eat
Now that you’ve gathered all the ingredients and followed the simple steps, it’s time to dig in! The Chicken Teriyaki Rice Bowl is not just a meal; it’s an experience. Each bite brings together the savory chicken, the nutty brown rice, and the crunch of fresh vegetables, all tied together with that sweet and tangy teriyaki sauce. Enjoy every mouthful, knowing it’s a wholesome dish that your whole family will love.
This Chicken Teriyaki Rice Bowl recipe is here to make your dinner planning easier and tastier. With its vibrant flavors and simple preparation, it will surely become a beloved dish in your household. Happy cooking!
Chicken Teriyaki Rice Bowl
Ingredients
- 1 tablespoon sesame oil
- 1 pound boneless and skinless chicken breasts cut into one-inch chunks
- 2 cups brown rice (uncooked, recommend Uncle Ben's)
- 3.5 cups water
- 0.25 cup teriyaki sauce
- 3 tablespoons soy sauce (low-sodium)
- 0.5 cup carrots shredded
- 0.33 cup green onions chopped
- 0.5 cup snow peas
- 1 cup broccoli florets
Instructions
- In a medium pot, combine 2 cups of brown rice with 3 ½ cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 40-45 minutes, or until the rice is tender and the water is absorbed. Once done, remove from heat and let it sit covered for an additional 10 minutes.
- While the rice is cooking, heat the sesame oil in a large skillet over medium-high heat. Add the chicken chunks and cook for about 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through.
- Once the chicken is cooked, pour in the teriyaki sauce and low-sodium soy sauce. Stir to coat the chicken evenly and let it simmer for an additional 2-3 minutes to allow the flavors to meld.
- Add the shredded carrots, chopped green onions, snow peas, and broccoli florets to the skillet. Sauté for another 3-5 minutes, or until the vegetables are tender but still vibrant and crisp.
- To serve, scoop a generous portion of the cooked brown rice into bowls. Top with the chicken and vegetable mixture, ensuring you get a good balance of both. Drizzle with extra teriyaki sauce if desired, and garnish with additional green onions for a pop of color.
Equipment
- Large Skillet
- Medium Pot
- Cutting Board & Knife
- Measuring Cups & Spoons
- Spatula
Notes
- Feel free to swap or add your favorite vegetables to customize the dish.
- Leftovers can be stored in an airtight container for up to 4 days.
- Add a splash of water when reheating to keep the rice moist.
