Start with a warm, quick line that tells the reader what this dish is and why it feels like comfort food.
introduction
This bowl brings sweet, savory teriyaki chicken over warm rice with fresh vegetables. It is easy to make and fills you up fast. If you like simple chicken-and-rice meals, you may also enjoy Cheesy Chicken and Rice. This dish works for dinner any night of the week.
why make this recipe
This recipe is fast, tasty, and uses few ingredients. It gives a good balance of protein, carbs, and vegetables. The homemade teriyaki sauce is better than store sauce and takes only minutes to make. You can change the veg or rice to fit what you have.
how to make Ultimate Teriyaki Chicken Rice Bowl
Start by cooking the rice. Make the teriyaki sauce in a small pot. Season and sear the chicken, then pour some sauce into the pan to coat it. Let the chicken rest, slice it, and arrange it over rice with steamed broccoli and cucumber. For extra sauce and creamier sides, see this creamy smothered chicken and rice for ideas on how to pair or layer flavors.
Ingredients :
- 2 boneless skinless chicken breasts
- Salt & pepper, to taste
- 2 garlic cloves, minced
- 1 tbsp vegetable oil
- 1 cup broccoli florets (lightly steamed)
- 1/3 cucumber, sliced
- 1 cup jasmine or sushi rice (uncooked)
- 1 tbsp chopped green onions (for garnish)
- 1/4 cup soy sauce
- 2 tbsp honey or brown sugar
- 1 tbsp rice vinegar
- 1 tbsp mirin (or substitute with extra rice vinegar + 1/2 tsp sugar)
- 1 tsp sesame oil
- 1 tsp cornstarch + 2 tsp water (for slurry)
Directions :
- Cook the rice by rinsing and cooking 1 cup rice according to package instructions. Fluff and set aside.
- In a small pot over medium heat, combine soy sauce, honey, rice vinegar, mirin, and sesame oil.
- Stir in the cornstarch slurry and simmer until thickened (about 2–3 minutes).
- Season chicken breasts with salt and pepper.
- Heat 1 tbsp oil in a pan over medium heat, add garlic and sauté for 30 seconds.
- Add chicken breasts and sear each side until golden and cooked through (about 6–7 minutes per side or until internal temp is 165°F).
- Pour half the teriyaki sauce into the pan and coat the chicken, letting it bubble for 1 minute before removing from heat.
- Let the chicken rest for 3 minutes, then slice into bite-sized pieces.
- Arrange rice, steamed broccoli, sliced cucumber, and chicken on a plate, drizzling remaining sauce over chicken.
- Garnish with chopped green onions and serve warm.
how to serve Ultimate Teriyaki Chicken Rice Bowl
Serve the bowl warm. Place rice first, then broccoli and cucumber on the side. Lay sliced chicken on top and pour the rest of the sauce over it. Add green onions for color. Serve with chopsticks or a fork and a side of pickled ginger if you like.
how to store Ultimate Teriyaki Chicken Rice Bowl
Cool leftover chicken and rice to room temperature, then store in an airtight container. Keep in the fridge for up to 3 days. Reheat gently in a microwave or on the stove with a splash of water to keep rice moist. The sauce will thicken when cold; add a little warm water when reheating to loosen it.
tips to make Ultimate Teriyaki Chicken Rice Bowl
- Pat the chicken dry so it sears well and gets a nice color.
- Do not overcook the sauce; it thickens fast.
- Use a meat thermometer to get 165°F at the thickest part.
- Steam broccoli just until bright green for a crisp bite.
- For a quick weeknight twist, swap broccoli for frozen mixed veggies. Also check a simple idea for a different meal like quick and easy chicken enchiladas for more weeknight swaps.
variation (if any)
- Make it spicy: add chili flakes or sriracha to the sauce.
- Make it vegetarian: use tofu instead of chicken and pan-fry until golden.
- Add sesame seeds or a soft-boiled egg on top for more texture.
- Swap rice for brown rice or cauliflower rice for a different base.
FAQs
Q: Can I use thin-cut chicken or thighs?
A: Yes. Thin-cut breasts cook faster. Thighs give more flavor and stay juicy. Adjust cook time.
Q: Can I make the sauce ahead?
A: Yes. Make the sauce and keep it in the fridge for up to 5 days. Reheat before using.
Q: Is mirin required?
A: No. You can use extra rice vinegar plus 1/2 tsp sugar as a simple substitute.
Q: Can I freeze the leftovers?
A: You can freeze the chicken and sauce but rice texture may change. Freeze up to 2 months and thaw before reheating.
Conclusion
For another take on teriyaki-style bowls and tips, see this full recipe: Teriyaki Chicken Rice Bowl (Amazing Recipe) | Modernmealmakeover.
Ultimate Teriyaki Chicken Rice Bowl
Ingredients
Method
- Rinse and cook 1 cup of jasmine or sushi rice according to package instructions. Fluff and set aside.
- In a small pot over medium heat, combine soy sauce, honey, rice vinegar, mirin, and sesame oil.
- Stir in the cornstarch slurry and simmer until thickened (about 2–3 minutes).
- Season chicken breasts with salt and pepper.
- Heat 1 tbsp of oil in a pan over medium heat, add garlic and sauté for 30 seconds.
- Add chicken breasts and sear each side until golden and cooked through (about 6–7 minutes per side or until internal temperature is 165°F).
- Pour half the teriyaki sauce into the pan and coat the chicken, letting it bubble for 1 minute before removing from heat.
- Let the chicken rest for 3 minutes, then slice into bite-sized pieces.
- Arrange rice, steamed broccoli, sliced cucumber, and chicken on a plate, drizzling remaining sauce over chicken.
- Garnish with chopped green onions and serve warm.