Jump to Recipe·Print Recipe Introduction to Teriyaki Chicken and Rice Bowls When I think of weeknight dinners, Teriyaki Chicken and Rice Bowls always come to mind. This dish is a lifesaver for those busy evenings when you want something delicious without spending hours in the kitchen. The sweet and savory teriyaki sauce coats tender chicken, while vibrant veggies add a pop of color and nutrition. It’s a meal that not only satisfies your hunger but also brings a sense of comfort. Whether you’re cooking for yourself or impressing family and friends, this recipe is sure to become a favorite in your home. Why You’ll Love This Teriyaki Chicken and Rice Bowls This Teriyaki Chicken and Rice Bowls recipe is a game-changer for busy nights. It’s quick, taking just 25 minutes from start to finish, making it perfect for those evenings when time is tight. The flavors are a delightful balance of sweet and savory, and the colorful veggies make it visually appealing. Plus, it’s versatile—great for picky eaters or anyone looking to eat healthier. You’ll find yourself reaching for this recipe again and again! Ingredients for Teriyaki Chicken and Rice Bowls Creating Teriyaki Chicken and Rice Bowls is a breeze with just a handful of ingredients. Here’s what you’ll need to whip up this delicious dish: Cooked white rice: The base of your bowl, providing a fluffy and filling foundation. Boneless, skinless chicken thighs: Tender and juicy, they soak up the teriyaki sauce beautifully. Vegetable oil: For cooking the chicken, it helps achieve that perfect golden-brown color. Teriyaki sauce: The star of the show! This sweet and savory sauce brings everything together. Broccoli florets: A crunchy, nutritious addition that adds a vibrant green color. Sliced carrots: They provide a touch of sweetness and a lovely crunch. Snap peas: These add a fresh, crisp texture and a pop of color. Sliced green onions: A fresh garnish that enhances the flavor and presentation. Sesame seeds (optional): A finishing touch that adds a nutty flavor and a bit of flair. Feel free to get creative! For a healthier twist, swap out white rice for brown rice. If you’re in the mood for something sweet, toss in some pineapple chunks. And for my vegetarian friends, tofu makes a fantastic substitute for chicken. You can find the exact quantities for each ingredient at the bottom of the article, ready for printing! How to Make Teriyaki Chicken and Rice Bowls Making Teriyaki Chicken and Rice Bowls is as easy as pie. With just a few simple steps, you’ll have a delicious meal ready in no time. Let’s dive into the process! Step 1: Cook the Chicken Start by heating a large skillet over medium-high heat. Add a tablespoon of vegetable oil and let it warm up. Once the oil is shimmering, toss in the bite-sized chicken thighs. Cook them for about 5-7 minutes, stirring occasionally. You want them golden brown and cooked through. The aroma will be irresistible! Step 2: Add the Teriyaki Sauce Now, it’s time to bring in the flavor. Pour the teriyaki sauce over the cooked chicken. Stir it well to coat every piece evenly. Let it simmer for 2-3 minutes. This allows the sauce to thicken slightly and cling to the chicken. Trust me, your taste buds will thank you! Step 3: Steam the Vegetables While the chicken is simmering, grab a steamer or a microwave-safe bowl. Add the broccoli florets, sliced carrots, and snap peas. Steam them for about 4-5 minutes until they’re tender but still vibrant. This step keeps the veggies crisp and colorful, adding a nice crunch to your bowls. Step 4: Assemble the Bowls Now comes the fun part—assembly! Divide the cooked white rice among four bowls. Top each bowl with the teriyaki chicken and a generous helping of steamed vegetables. The colors should pop, making your meal look as good as it tastes. Step 5: Garnish and Serve To finish, sprinkle sliced green onions over each bowl. If you’re feeling fancy, add a dash of sesame seeds for that extra flair. Serve immediately and watch everyone dig in with delight. These Teriyaki Chicken and Rice Bowls are not just a meal; they’re a celebration of flavors! Tips for Success Prep your ingredients ahead of time to streamline the cooking process. Use a non-stick skillet to prevent the chicken from sticking and ensure even cooking. Don’t overcook the vegetables; they should be tender yet crisp for the best texture. Feel free to adjust the amount of teriyaki sauce to suit your taste preferences. For added flavor, marinate the chicken in teriyaki sauce for 30 minutes before cooking. Equipment Needed Large skillet: Essential for cooking the chicken. A non-stick pan works wonders. Steamer or microwave-safe bowl: For steaming the vegetables. A simple pot with a lid can also do the trick. Cutting board and knife: To chop your veggies and chicken with ease. Measuring cups: Handy for portioning out rice and sauce. Variations Brown Rice: Swap white rice for brown rice for a nuttier flavor and added fiber. Vegetarian Option: Replace chicken with tofu or tempeh for a delicious plant-based meal. Pineapple Twist: Add fresh pineapple chunks for a sweet and tangy contrast to the savory chicken. Spicy Kick: Incorporate sliced jalapeños or a drizzle of sriracha for those who enjoy a bit of heat. Different Veggies: Experiment with other vegetables like bell peppers, zucchini, or bok choy for variety. Serving Suggestions Side Salad: A light cucumber and avocado salad pairs perfectly with the rich flavors of the bowls. Drink Pairing: Serve with a refreshing iced green tea or a crisp lager for a delightful contrast. Presentation: Use colorful bowls to enhance the visual appeal and make the meal more inviting. FAQs about Teriyaki Chicken and Rice Bowls Can I use chicken breasts instead of thighs for Teriyaki Chicken and Rice Bowls? Absolutely! Chicken breasts are a leaner option and will work just fine. Just be careful not to overcook them, as they can dry out more easily than thighs. Is this recipe gluten-free? Yes, as long as you use a gluten-free teriyaki sauce, these Teriyaki Chicken and Rice Bowls can be enjoyed by those with gluten sensitivities. How can I make this dish spicier? If you like a bit of heat, consider adding sliced jalapeños or a drizzle of sriracha to your bowls. You can also use a spicy teriyaki sauce for an extra kick! Can I prepare the Teriyaki Chicken ahead of time? Definitely! You can cook the chicken and veggies in advance and store them in the fridge. Just reheat them when you’re ready to serve over fresh rice. What can I substitute for rice in this recipe? If you’re looking for alternatives, quinoa or cauliflower rice are great options. They provide a different texture and flavor while keeping the dish light and healthy. Final Thoughts Cooking Teriyaki Chicken and Rice Bowls is more than just preparing a meal; it’s about creating a moment of joy. The aroma of sizzling chicken and the vibrant colors of fresh vegetables fill your kitchen, making it feel alive. Each bite is a delightful blend of flavors that can transport you to a cozy Japanese eatery. Whether you’re sharing it with family or enjoying a quiet dinner alone, this dish brings comfort and satisfaction. I hope this recipe becomes a staple in your home, just as it has in mine, bringing smiles and full bellies to the table! Print clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon Teriyaki Chicken and Rice Bowls: Discover a Delicious Recipe! 5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews Author: Bella Total Time: 25 minutes Yield: 4 servings 1x Diet: Gluten Free Print Recipe Pin Recipe Description A delicious and easy recipe for Teriyaki Chicken and Rice Bowls, perfect for a quick weeknight dinner. Ingredients Scale 1x2x3x 2 cups cooked white rice 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces 1 tablespoon vegetable oil 1/2 cup teriyaki sauce 1 cup broccoli florets 1/2 cup sliced carrots 1/2 cup snap peas 2 green onions, sliced 1 tablespoon sesame seeds (optional) Cook Mode Prevent your screen from going dark Instructions In a large skillet, heat the vegetable oil over medium-high heat. Add the chicken pieces and cook until browned and cooked through, about 5-7 minutes. Pour the teriyaki sauce over the cooked chicken and stir to coat evenly. Let it simmer for 2-3 minutes until the sauce thickens slightly. While the chicken is cooking, steam the broccoli, carrots, and snap peas until tender, about 4-5 minutes. To assemble the bowls, divide the cooked rice among four bowls. Top each bowl with the teriyaki chicken and the steamed vegetables. Garnish with sliced green onions and sesame seeds, if desired. Serve immediately. Notes For a healthier option, substitute brown rice for white rice. Add pineapple chunks for a sweet twist or use tofu instead of chicken for a vegetarian version. Prep Time: 10 minutesCook Time: 15 minutesCategory: Main CourseMethod: SkilletCuisine: Japanese Nutrition Serving Size: 1 bowl Calories: 450 Sugar: 8g Sodium: 800mg Fat: 10g Saturated Fat: 2g Unsaturated Fat: 8g Trans Fat: 0g Carbohydrates: 50g Fiber: 3g Protein: 30g Cholesterol: 80mg