Quick note
This is a simple, tasty bowl you can make at home in about 30–40 minutes.
introduction
This Ultimate Teriyaki Chicken Bowl mixes sticky teriyaki chicken, crispy potatoes, and fresh veggies over jasmine rice. The flavors are sweet, salty, and warm. If you like easy chicken meals, you may also enjoy this quick chicken enchilada idea for another simple dinner.
why make this recipe
- It is fast and filling.
- It uses basic pantry items.
- Kids and adults usually like the sweet-salty sauce.
- You get protein, carbs, and vegetables in one bowl.
how to make Ultimate Teriyaki Chicken Bowl
Follow the steps below in order. Work on rice, potatoes, and veggies at the same time to save time.
Ingredients :
300g chicken breast, diced, 1 tbsp cornstarch, 1 tbsp vegetable oil, 3 tbsp soy sauce, 1 tbsp honey, 1 tbsp brown sugar, 1 tbsp rice vinegar, 1 garlic clove, minced, 1 tsp fresh ginger, grated, 1 tsp sesame oil (optional), 2 medium potatoes, peeled and cubed, 1 tbsp olive oil, 1/2 tsp paprika, 1/4 tsp garlic powder, Salt and pepper to taste, 1/2 head broccoli, cut into florets, 6–8 cherry tomatoes, 3–4 button mushrooms, halved, 120g jasmine rice, Fresh parsley or chives, chopped (for garnish).
(If you need similar simple chicken recipes, see this quick list: easy 5-ingredient chicken ideas.)
Directions :
- Cook the Rice: Rinse rice under cold water until clear. Bring 240ml water and a pinch of salt to a boil, add the rice, cover, reduce heat, and simmer for 12–15 minutes. Fluff with a fork and set aside.
- Boil the Potatoes: Bring a small pot of salted water to a boil, add diced potatoes, and boil for 7–8 minutes until just tender. Drain and let steam dry.
- Roast the Veggies: While potatoes are boiling, heat 1 tbsp olive oil in a pan over medium heat. Sauté broccoli florets, mushrooms, and cherry tomatoes for 6–7 minutes until tender-crisp. Season with salt. Set aside.
- Pan-Fry the Potatoes: In the same pan, add olive oil and sauté the cooked potato cubes with paprika, garlic powder, salt, and pepper. Cook on medium-high heat until crispy and golden, about 8 minutes.
- Prepare the Chicken: Toss the diced chicken with cornstarch. Heat vegetable oil in a clean pan over medium-high heat and sear chicken for 4–5 minutes until browned and cooked through.
- Make the Teriyaki Sauce: Lower the heat, then add soy sauce, honey, brown sugar, rice vinegar, garlic, ginger, and sesame oil to the chicken. Simmer for 2–3 minutes until thick and glossy.
- Assemble the Bowl: Arrange rice, teriyaki chicken, potatoes, and sautéed veggies in a deep plate or bowl. Garnish with fresh herbs.
how to serve Ultimate Teriyaki Chicken Bowl
Serve hot in deep bowls. Put rice first, then chicken and veggies. Add extra soy or a little chili oil if you like heat. Garnish with chopped parsley or chives.
how to store Ultimate Teriyaki Chicken Bowl
- Cool the food to room temperature within 2 hours.
- Store in airtight containers in the fridge for 3–4 days.
- Reheat in a pan or microwave until hot. Add a splash of water to keep rice moist.
- For longer storage, freeze chicken and potatoes in a freezer-safe container for up to 2 months. Thaw in the fridge before reheating.
tips to make Ultimate Teriyaki Chicken Bowl
- Pat chicken dry so it browns well.
- Toss chicken in cornstarch for a glossy, thick sauce.
- Cook rice and potatoes at the same time to cut total time.
- Use fresh ginger and garlic for the best flavor.
- If you want a crispier potato, dry the boiled cubes well before frying.
- For meal prep, keep components in separate containers. Learn more meal prep ideas at easy chicken meal prep.
variation (if any)
- Use chicken thighs instead of breast for juicier meat.
- Add stir-fry carrots or snap peas for more crunch.
- Swap jasmine rice for brown rice or noodles.
- Make it spicy with sriracha in the sauce.
FAQs
Q: Can I use frozen chicken?
A: Yes. Thaw fully before cooking so it cooks evenly.
Q: Can I make the sauce ahead?
A: Yes. Store sauce in the fridge for up to 3 days and reheat with the chicken.
Q: Is sesame oil required?
A: No. It adds flavor but you can skip it or use a small drizzle.
Q: Can I use sweetener other than honey?
A: Yes. Use maple syrup or extra brown sugar.
Q: How do I make the potatoes crispy?
A: Dry them well after boiling and fry on medium-high until golden.
Conclusion
For another step-by-step teriyaki bowl idea, check this detailed recipe: Teriyaki Chicken Rice Bowl (Amazing Recipe).
Ultimate Teriyaki Chicken Bowl
Ingredients
Method
- Rinse rice under cold water until clear. Bring 240ml water and a pinch of salt to a boil, add the rice, cover, reduce heat, and simmer for 12–15 minutes. Fluff with a fork and set aside.
- Bring a small pot of salted water to a boil, add diced potatoes, and boil for 7–8 minutes until just tender. Drain and let steam dry.
- While potatoes are boiling, heat 1 tbsp olive oil in a pan over medium heat. Sauté broccoli florets, mushrooms, and cherry tomatoes for 6–7 minutes until tender-crisp. Season with salt. Set aside.
- In the same pan, add olive oil and sauté the cooked potato cubes with paprika, garlic powder, salt, and pepper. Cook on medium-high heat until crispy and golden, about 8 minutes.
- Toss the diced chicken with cornstarch. Heat vegetable oil in a clean pan over medium-high heat and sear chicken for 4–5 minutes until browned and cooked through.
- Lower the heat, then add soy sauce, honey, brown sugar, rice vinegar, garlic, ginger, and sesame oil to the chicken. Simmer for 2–3 minutes until thick and glossy.
- Arrange rice, teriyaki chicken, potatoes, and sautéed veggies in a deep plate or bowl. Garnish with fresh herbs.