why make this recipe
This bowl is simple, fast, and full of flavor. It gives you protein, rice, and vegetables in one dish. You can cook it on a weeknight or make extra for lunch the next day. If you like other easy chicken and rice dishes, try this one for a new sauce twist: cheesy chicken and rice.
introduction
This recipe makes a tasty teriyaki chicken rice bowl with steamed broccoli and fresh cucumber. The sauce is sweet and savory. The steps are easy and clear. You can use store-bought sauce, but the homemade sauce here tastes better and is quick to make.
how to make Ultimate Teriyaki Chicken Rice Bowl with Veggies
- Cook your rice and keep it warm.
- Steam broccoli until bright and just tender.
- Make the teriyaki sauce in a small pan and thicken it with the cornstarch slurry.
- Cook the chicken until done, then slice it.
- Return the chicken to the pan and toss with the sauce to coat.
- Build bowls with rice, chicken, broccoli, and cucumber slices.
If you like creamy textures with chicken and rice, you might enjoy this too: creamy smothered chicken and rice.
Ingredients :
- 2 boneless skinless chicken breasts
- 1 cup jasmine or white rice
- 1 1/2 cups broccoli florets
- 1/2 cucumber, thinly sliced
- 1 green onion, sliced (for garnish)
- 1/4 cup soy sauce
- 2 tbsp honey or brown sugar
- 1 tbsp rice vinegar
- 1 tbsp cornstarch + 2 tbsp water (slurry)
- 2 garlic cloves, minced
- 1 tsp grated fresh ginger
- 1 tsp sesame oil (optional)
Directions :
- Cook the rice according to package instructions. Keep warm.
- Steam the broccoli until bright green and just tender, about 4–5 minutes. Set aside.
- Make the teriyaki sauce: In a saucepan over medium heat, combine soy sauce, honey, rice vinegar, garlic, ginger, and sesame oil. Bring to a simmer.
- Thicken the sauce: Mix cornstarch and water into a slurry, then stir it into the sauce. Cook until thickened (about 1–2 minutes). Remove from heat.
- Cook the chicken: Season chicken breasts lightly with salt. Cook in a skillet over medium heat for 6–7 minutes per side, until golden and fully cooked through (75°C / 165°F inside).
- Glaze the chicken: Slice the cooked chicken and return to the pan. Pour teriyaki sauce over and toss to coat evenly.
- Assemble the bowls: Divide rice into bowls, top with teriyaki chicken, steamed broccoli, and cucumber slices.
- Garnish with green onions and serve warm.
how to serve Ultimate Teriyaki Chicken Rice Bowl with Veggies
Serve warm in individual bowls. Put rice first, then chicken with sauce, then broccoli and cucumber. Add sliced green onion on top. Serve with chopsticks or a fork. You can add a little sesame seed or a drizzle of extra sauce if you like.
how to store Ultimate Teriyaki Chicken Rice Bowl with Veggies
Cool leftover bowls to room temperature within two hours. Store in airtight containers in the fridge up to 3 days. Reheat in a microwave or on the stove. Add a splash of water or extra sauce when reheating so the rice does not dry out.
tips to make Ultimate Teriyaki Chicken Rice Bowl with Veggies
- Pound chicken to even thickness for quick, even cooking.
- Taste the sauce before thickening and adjust sweetness or salt as needed.
- Use a rice cooker for perfect rice every time.
- Slice cucumber thin so it stays crisp in the bowl.
- For meal prep, keep sauce separate and add when you reheat.
If you want another quick chicken dinner idea, check this: ultimate quick and easy chicken enchiladas.
variation (if any)
- Make it spicy: add sriracha or chili flakes to the sauce.
- Use salmon or tofu instead of chicken for a different protein.
- Add carrots, snap peas, or bell peppers for more color and crunch.
- Use brown rice for a whole-grain option (cook longer).
FAQs
Q: Can I use chicken thighs instead of breasts?
A: Yes. Thighs stay juicier. Cook until they reach 75°C / 165°F inside.
Q: Can I make the sauce ahead?
A: Yes. Make sauce and store in the fridge up to 3 days. Reheat and pour over chicken when ready.
Q: Is there a gluten-free option?
A: Use gluten-free soy sauce or tamari to make it gluten-free.
Q: Can I freeze the bowls?
A: You can freeze chicken and sauce separately, but rice and veggies may change texture. Freeze up to 2 months and thaw before reheating.
Conclusion
For more tips and a similar teriyaki recipe, see the full guide: Teriyaki Chicken Rice Bowl (Amazing Recipe) | Modernmealmakeover.
Teriyaki Chicken Rice Bowl
Ingredients
Method
- Cook the rice according to package instructions and keep warm.
- Steam the broccoli until bright green and just tender, about 4-5 minutes. Set aside.
- In a saucepan over medium heat, combine soy sauce, honey, rice vinegar, garlic, ginger, and sesame oil. Bring to a simmer.
- Mix cornstarch and water into a slurry, then stir it into the sauce and cook until thickened, about 1-2 minutes. Remove from heat.
- Season chicken breasts lightly with salt and cook in a skillet over medium heat for 6-7 minutes per side, until golden and fully cooked through.
- Slice the cooked chicken, return to the pan, and pour teriyaki sauce over, tossing to coat evenly.
- Divide rice into bowls, top with teriyaki chicken, steamed broccoli, and cucumber slices.
- Garnish with sliced green onions and serve warm.