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- 2 boneless, skinless chicken breasts, thinly sliced - 1 cup jasmine rice - 1 cup fresh broccoli florets - 1 red bell pepper, thinly sliced - 1 medium carrot, julienned For this dish, chicken is the star. I love using boneless, skinless chicken breasts because they cook quickly and stay tender. You can slice them thin to help them cook evenly. Next, I add a colorful mix of vegetables. Fresh broccoli adds crunch, while the red bell pepper brings sweetness. The carrot gives a nice pop of color and texture. Jasmine rice is my go-to for its fragrant aroma and fluffy texture. It pairs perfectly with the teriyaki sauce. - 1/4 cup low-sodium soy sauce - 2 tablespoons honey - 1 tablespoon rice vinegar - 1 tablespoon grated fresh ginger - 2 cloves garlic, minced The teriyaki sauce ties everything together. I use low-sodium soy sauce to control the saltiness. Honey adds a nice sweetness that balances the savory flavors. Rice vinegar gives the sauce a slight tang. Grated ginger and minced garlic bring depth and warmth. This sauce is easy to mix and very flavorful. - Sesame seeds - Sliced green onions Garnishes add flair. I like to sprinkle sesame seeds on top for a nutty crunch. Sliced green onions add freshness and a hint of onion flavor, making the dish even more appealing. {{ingredient_image_2}} To cook the jasmine rice, start by rinsing it under cold water. This wash helps remove extra starch. You want the water to run clear. Next, add the rinsed rice to a medium saucepan. Use 1 ¼ cups of water for every cup of rice. Bring this to a boil over high heat. Once boiling, turn the heat down to low. Cover it with a lid and let it simmer for 15 minutes. After this time, check to see if the water is absorbed. If it is, take it off the heat and let it sit for 5 more minutes. Fluff the rice with a fork before serving. For the teriyaki sauce, gather a small bowl. In this bowl, mix together ¼ cup of low-sodium soy sauce, 2 tablespoons of honey, 1 tablespoon of rice vinegar, 1 tablespoon of grated ginger, and 2 cloves of minced garlic. Whisk these ingredients until they are well combined. This step is key to a great flavor. For extra taste, you can add a pinch of black pepper or chili flakes if you like a kick. Heat 2 tablespoons of sesame oil in a large skillet over medium-high heat. Once the oil is hot, add the thinly sliced chicken breasts. Cook them in a single layer for about 5 to 7 minutes. Stir them occasionally until they turn golden brown and reach the right temperature of 165°F (75°C). When the chicken is nearly cooked, add the broccoli florets, sliced red bell pepper, and julienned carrot. Stir-fry these for 3 to 4 minutes until they are bright and still a bit crisp. Pour the teriyaki sauce over the chicken and vegetables in the skillet. Stir everything together well. You want to ensure each piece is coated with the sauce. Cook this mixture for another 2 to 3 minutes. This allows the sauce to heat through and thicken just a little. Now for the fun part! Take a bowl and spoon a generous amount of the fluffy jasmine rice into it. Top the rice with the delicious teriyaki chicken and vegetable mix. Make sure to add enough so every bite is tasty. To finish off your dish, sprinkle sesame seeds and sliced green onions on top. This adds a nice crunch and makes the dish look pretty. For a final touch, you can place a lime wedge on the side. This adds a zesty twist that brightens the flavors. Enjoy your colorful and hot teriyaki chicken rice bowl! - Ensuring perfect rice texture: Rinse your jasmine rice well. This removes extra starch. Use 1 cup of rice to 1 1/4 cups of water for fluffy rice. Let the rice rest after cooking. This helps with texture. - Avoiding overcooked vegetables: Stir-fry your veggies quickly. Cook them for just 3-4 minutes until bright and crisp. This keeps them crunchy and full of flavor. - Adding spices or ingredients for variation: Try adding crushed red pepper for heat. You can also mix in chopped green onions or cilantro for freshness. These small changes can uplift the dish. - Suggestions for sauce adjustments: If you want a sweeter sauce, add more honey. For a tangy twist, try adding a splash of lime juice. Adjust the flavors to fit your taste. - Complementary sides or drinks: Serve your rice bowl with a light salad. A refreshing cucumber salad pairs well. Green tea or a light soda is a good drink choice. - Plating ideas for visual appeal: Use colorful bowls to showcase the dish. Layer the rice at the bottom and pile the chicken and veggies on top. Garnish with sesame seeds and green onions for a lovely finish. Pro Tips Marinate for More Flavor: For even more depth of flavor, consider marinating the chicken in the teriyaki sauce for at least 30 minutes before cooking. Use Fresh Ingredients: Fresh ginger and garlic will provide a more vibrant taste than dried versions, so opt for fresh whenever possible. Customize Your Veggies: Feel free to mix and match your vegetables based on what you have on hand or what’s in season for a personal touch. Perfect Rice Every Time: For fluffier rice, let it rest covered after cooking for 5 minutes before fluffing it with a fork. {{image_4}} You can easily switch chicken for tofu or tempeh. Both options soak up flavor well. For tofu, use firm varieties, and press them to remove excess water. Cut it into cubes and sauté until golden. For tempeh, slice it thin and cook until it’s crispy. You can add vegetables like mushrooms, bell peppers, and snap peas to boost the dish. If you want to explore beyond chicken, try beef or shrimp. For beef, use flank steak or sirloin; thinly slice it across the grain. Cook it quickly over high heat for tenderness. Shrimp is another great choice. Use peeled, deveined shrimp and sauté them until they turn pink. Each protein adds a new twist to the dish. Looking for a healthier option? Use brown rice or cauliflower rice. Brown rice has more fiber and a nutty taste. It takes a bit longer to cook, so plan for that. Cauliflower rice is a great low-carb choice. Simply pulse cauliflower florets in a food processor until they resemble rice. Sauté it in a pan for a few minutes until tender. There are also gluten-free rice options like quinoa or wild rice for extra texture. To keep your teriyaki chicken rice bowl fresh, follow these tips: - Refrigeration: Place leftovers in an airtight container. This helps keep moisture in and air out. Store in the fridge for up to three days. - Freezing: For longer storage, you can freeze the chicken and vegetables. Use freezer-safe bags or containers. Remove as much air as possible. This allows for up to three months of storage. Reheating your bowl while keeping it tasty is easy. Here are some methods: - Microwave: Place the bowl in the microwave. Heat for 1-2 minutes, stirring halfway. This helps the heat spread evenly. - Stovetop: Heat a skillet over medium heat. Add a splash of water or broth to prevent sticking. Stir until warmed through. This method keeps the texture nice and avoids sogginess. Knowing when to discard food is key. Here’s what to look for: - Expiration of Ingredients: Fresh chicken should be used by the date on the package. Cooked chicken is safe for three to four days in the fridge. - When to Discard: If leftovers have an off smell or change color, it’s best to throw them away. Always trust your senses! A teriyaki chicken rice bowl is a tasty dish. It features tender chicken cooked in sweet and savory teriyaki sauce. You serve it over fluffy jasmine rice. Bright vegetables like broccoli, bell peppers, and carrots add color and crunch. This bowl is not just filling but also fun to eat! You can make the teriyaki sauce sweeter by adding more honey or sugar. Start with one extra tablespoon of honey. Taste it, then adjust if you want it sweeter. You can also try adding brown sugar for a deeper flavor. Yes, you can prepare this dish ahead of time. Cook the rice and chicken in advance. Store them in separate containers in the fridge. When you are ready to eat, just reheat and add your fresh veggies. This makes for an easy meal on busy days! You can serve a range of sides with your teriyaki chicken rice bowl. Some great options are: - Steamed edamame - Miso soup - Seaweed salad - Crispy spring rolls These sides add variety and make your meal even more enjoyable. Teriyaki sauce is not always gluten-free. Many brands use soy sauce, which contains gluten. To make it gluten-free, use tamari instead of soy sauce. Always check labels when buying pre-made sauces. This way, you ensure your meal is safe for those with gluten sensitivities. In this blog post, we explored the key ingredients for a delicious teriyaki chicken rice bowl. We broke down the main components, including chicken, vegetables, and rice, plus the essential teriyaki sauce elements. I shared step-by-step instructions on cooking and assembling the dish. You learned helpful tips for flavor enhancement and serving suggestions. With variations available, there’s something for everyone. From vegetarian options to different proteins, you can customize your bowl. Enjoy your cooking journey and savor every bite of your homemade teriyaki chicken rice bowl!

Teriyaki Chicken Rice Bowl

A delicious and colorful rice bowl featuring tender teriyaki chicken and fresh vegetables.
Print Recipe Pin Recipe
Course Main Course
Cuisine Japanese
Servings 4
Calories 450 kcal

Ingredients
  

  • 2 pieces boneless, skinless chicken breasts, thinly sliced
  • 1 cup jasmine rice
  • 1 cup fresh broccoli florets
  • 1 piece red bell pepper, thinly sliced
  • 1 medium carrot, julienned
  • 2 tablespoons sesame oil
  • 0.25 cup low-sodium soy sauce
  • 2 tablespoons honey
  • 1 tablespoon rice vinegar
  • 1 tablespoon grated fresh ginger
  • 2 cloves garlic, minced
  • to taste sesame seeds for garnish
  • to taste sliced green onions for garnish

Instructions
 

  • Cook the Rice: Start by rinsing the jasmine rice under cold running water until the water is clear to remove excess starch. In a medium saucepan, combine the rinsed rice with 1 1/4 cups of water. Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low, cover the saucepan with a lid, and let it simmer for 15 minutes, or until all the water has been absorbed. After cooking, remove the saucepan from heat and let it sit covered for an additional 5 minutes. Finally, fluff the rice with a fork before serving.
  • Prepare the Teriyaki Sauce: In a small mixing bowl, combine the low-sodium soy sauce, honey, rice vinegar, grated ginger, and minced garlic. Whisk these ingredients together until well blended. Set aside for later use.
  • Cook the Chicken: Heat the sesame oil in a large skillet or frying pan over medium-high heat. Once hot, add the thinly sliced chicken breasts in a single layer. Cook, stirring occasionally, for about 5-7 minutes or until the chicken is golden brown and cooked through, reaching an internal temperature of 165°F (75°C).
  • Add the Vegetables: With the chicken nearly done, add the broccoli florets, sliced red bell pepper, and julienned carrot to the skillet. Stir-fry the mixture for an additional 3-4 minutes until the vegetables are vibrant and still slightly crisp.
  • Combine with Sauce: Pour the prepared teriyaki sauce over the chicken and vegetables in the skillet. Stir everything together to ensure all ingredients are evenly coated in the sauce. Continue to cook for another 2-3 minutes, allowing the sauce to heat through and slightly thicken.
  • Assemble the Bowl: To serve, spoon a generous portion of the fluffy jasmine rice into individual bowls. Top each bowl with the delicious teriyaki chicken and vegetable stir-fry mixture.
  • Garnish: For a finishing touch, sprinkle sesame seeds and sliced green onions over each bowl. This adds a lovely crunch and enhances the flavor profile of the dish.

Notes

Serve the bowls colorful and hot, and consider placing a lime wedge on the side for a zesty twist!
Keyword chicken, quick meal, rice bowl, teriyaki