Go Back
- 1 lb chicken breast - 1 cup jasmine rice - 1 cup broccoli florets - 1 carrot, julienned - 1 bell pepper - 3 green onions - Teriyaki sauce - Sesame oil - Fresh ginger - Garlic - Sesame seeds - Salt - Pepper To make a great teriyaki chicken rice bowl, you need fresh, quality ingredients. Chicken: I use chicken breast for its lean meat. Slice it thin for quick cooking. Rice: Jasmine rice gives a fragrant touch. Rinse it well to remove excess starch. Vegetables: Broccoli, carrots, and bell pepper add color and crunch. You can choose any bell pepper color. Aromatics: Ginger and garlic bring depth to the dish. Grate the ginger and mince the garlic for the best flavor. Sauce: Store-bought teriyaki sauce is quick, but homemade adds a personal touch. Garnish: Sesame seeds and green onions finish the dish with a tasty crunch. This mix of ingredients creates a balanced and flavorful meal. The bright veggies and savory chicken make each bite delightful. {{ingredient_image_1}} To start, rinse the jasmine rice under cold water. Keep rinsing until the water runs clear. This removes excess starch and helps the rice cook well. In a medium pot, combine the rice with 2 cups of water. Turn the heat up until it boils. Then, lower the heat to low and cover the pot. Cook for about 15 minutes. Check to see if the rice is tender and the water is absorbed. Fluff the rice with a fork and set it aside. Next, heat the olive oil in a large skillet over medium heat. Add the sliced chicken breast to the skillet. Season the chicken with salt and pepper. Sauté the chicken for about 5-7 minutes, until it is cooked through and lightly golden. This gives the chicken a nice flavor and texture. Now, it's time to add the aromatics. Stir in the grated ginger and minced garlic with the chicken. Cook for an additional minute until the ginger and garlic smell great. Then, add the broccoli, carrot, and bell pepper to the skillet. Sauté the vegetables for about 4-5 minutes. They should become vibrant and slightly tender. Pour the teriyaki sauce over the chicken and vegetables. Stir well to coat everything evenly. Allow it to simmer for 2-3 minutes. This step helps to blend the flavors and makes everything glossy. To serve, take a generous scoop of jasmine rice and place it in a bowl. Top the rice with the teriyaki chicken and vegetable mix. For the final touch, sprinkle chopped green onions and sesame seeds over the bowls. This adds flavor and a nice crunch. Enjoy your colorful and tasty teriyaki chicken rice bowls! To cook chicken just right, aim for about 5-7 minutes in the skillet. The chicken should be golden and slightly firm. Use a meat thermometer to check if it reaches 165°F. This ensures it is safe to eat. To avoid dryness, do not overcook the chicken. Searing it quickly keeps the juices inside. Adding a little sesame oil helps too. This adds flavor and moisture. Rinse your jasmine rice well before cooking. This removes excess starch. It helps make the rice fluffy. After rinsing, cook the rice in a pot with 2 cups of water. Bring it to a boil, then cover and reduce the heat. Let it cook for about 15 minutes. When done, fluff it gently with a fork. To jazz up your rice, try adding a bit of lemon juice or a dash of soy sauce. You can also mix in some chopped herbs for extra taste. To boost flavor, consider adding spices. A pinch of red pepper flakes can add heat. You might also like a sprinkle of five-spice powder for a warm taste. Adding fresh herbs like cilantro or basil can enhance the dish. You can also toss in some sliced mushrooms or snap peas for more texture. These additions create a colorful and tasty bowl. Pro Tips Marinate for Flavor: For even more delicious teriyaki flavor, marinate the chicken in teriyaki sauce for at least 30 minutes before cooking. Use Fresh Vegetables: Fresh vegetables not only enhance the flavor but also add vibrant colors to your dish, making it more visually appealing. Perfect Rice Cooking: Ensure you rinse the jasmine rice thoroughly to remove excess starch, which helps prevent it from becoming sticky. Customize Your Bowl: Feel free to add other vegetables like snap peas or mushrooms, or even swap chicken for tofu for a vegetarian option! {{image_2}} If you want a vegetarian dish, you can replace the chicken with tofu or tempeh. Tofu works well since it absorbs flavors nicely. Use firm or extra-firm tofu for the best texture. Tempeh has a nutty taste and adds protein. Cut either into strips like the chicken. Cook them the same way for a tasty meal. You can switch jasmine rice for other grains. Quinoa is a great choice. It is high in protein and easy to cook. Brown rice adds a chewy texture and more fiber. If you want a low-carb option, try cauliflower rice. It cooks quickly and soaks up flavors well. You can make your own teriyaki sauce for a fresh taste. Combine soy sauce, honey, and rice vinegar for a simple mix. You can also use other sauces like sweet chili sauce or hoisin. Each sauce brings a new flavor twist to your bowl. To keep your teriyaki chicken rice bowls fresh, store them in an airtight container. Make sure to cool the dish to room temperature first. Place the rice and chicken in separate containers if you can. This helps keep the texture nice. Stored this way, your meal will be safe for up to four days in the fridge. Always check for any off smells or changes in color before eating leftovers. You can freeze teriyaki chicken rice bowls for later. Just let the dish cool completely. Use freezer-safe containers or bags. Label them with the date for easy tracking. It's best to freeze the chicken and veggies separate from the rice to maintain texture. When you are ready to eat, thaw them in the fridge overnight. This keeps them safe and tasty. When reheating, your goal is to keep the meal delicious. The best method is using the stovetop. Place the chicken and veggies in a pan over medium heat. Add a splash of water or broth to keep things moist. Stir often until heated through. You can also use the microwave if you're in a hurry. Heat in short bursts, stirring in between, until warm. Enjoy your meal just as good as when you first made it! Yes, you can prepare these bowls in advance. First, cook the rice and chicken separately. This keeps everything fresh. Store them in airtight containers in the fridge. Assemble the bowls just before serving. You can reheat the chicken and veggies in a pan. This will keep the flavors bright. I recommend jasmine rice for its aroma and texture. It pairs well with teriyaki sauce. You can also use white rice or brown rice. Brown rice adds fiber but takes longer to cook. If you want a low-carb option, try cauliflower rice. Each rice type has a unique taste and feel. To make this dish gluten-free, choose gluten-free teriyaki sauce. Many brands offer gluten-free options. Check the label to be sure. Use tamari as a great substitute for soy sauce. For the rice, all types are gluten-free. Enjoy this tasty bowl without worry! This article covered how to make delicious Teriyaki Chicken Rice Bowls. You learned about the main ingredients, step-by-step cooking instructions, and helpful tips. We also explored variations for dietary needs and storage tips for leftovers. In the end, this dish is versatile and easy to adapt. Experiment with the ingredients to suit your taste. Enjoy making it your own!

Sweet & Savory Teriyaki Chicken Rice Bowls

A delicious blend of teriyaki chicken and fresh vegetables served over jasmine rice.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Asian
Servings 4
Calories 400 kcal

Ingredients
  

  • 1 lb chicken breast, sliced into thin strips
  • 1 cup jasmine rice
  • 1 cup broccoli florets
  • 1 unit carrot, julienned
  • 1 unit bell pepper, thinly sliced (any color)
  • 3 unit green onions, chopped
  • 3 tablespoons teriyaki sauce (store-bought or homemade)
  • 1 tablespoon sesame oil
  • 1 tablespoon olive oil
  • 1 teaspoon fresh ginger, grated
  • 2 cloves garlic, minced
  • 1 unit sesame seeds for garnish
  • to taste unit salt and pepper

Instructions
 

  • Rinse the jasmine rice under cold water until the water runs clear. In a medium pot, combine the rice with 2 cups of water. Bring to a boil, then reduce the heat to low and cover. Cook for about 15 minutes, or until rice is tender and water is absorbed. Fluff with a fork and set aside.
  • In a large skillet, heat the olive oil over medium heat. Add the sliced chicken breast, season with salt and pepper, and sauté for about 5-7 minutes until cooked through and lightly golden.
  • Stir in the grated ginger and minced garlic into the skillet with the chicken, cooking for an additional minute until fragrant.
  • Add the broccoli, carrot, and bell pepper to the skillet. Sauté the vegetables for about 4-5 minutes until they are vibrant and slightly tender.
  • Pour the teriyaki sauce over the chicken and vegetables, stirring well to coat evenly. Allow it to simmer for 2-3 minutes until everything is heated through and glossy.
  • In serving bowls, place a generous scoop of jasmine rice. Top it with the teriyaki chicken and vegetable mix.
  • Sprinkle chopped green onions and sesame seeds over the bowls for added flavor and crunch.

Notes

Feel free to customize the vegetables based on your preference.
Keyword Chicken, easy dinner, rice bowl, teriyaki