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Teriyaki Chicken Rice Bowl: Easy Weeknight Meal!

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Teriyaki Chicken Rice Bowl: Easy Weeknight Meal! 🥢🍚✨

1. Introduction

Looking for a Flavorful Teriyaki Chicken Rice Bowl that’s quick, satisfying, and perfect for busy weeknights? This Teriyaki Chicken Rice Bowl recipe combines tender, juicy chicken with sweet and savory teriyaki sauce, served over fluffy rice and fresh vegetables. Not only is this easy chicken rice bowl delicious, but it also provides a nutritious and balanced meal that everyone will love. Whether you’re an experienced home cook or a beginner, this recipe is designed to simplify your dinner routine without sacrificing taste.

2. Ingredients Needed for a Flavorful Teriyaki Chicken Rice Bowl

  • 2 boneless, skinless chicken breasts or thighs
  • 1 cup white or brown rice
  • 1 cup broccoli florets
  • 1/2 cup shredded carrots
  • 1/4 cup sliced green onions
  • Sesame seeds for garnish
  • Teriyaki sauce (or homemade)
  • Cooking oil (vegetable or sesame oil)
  • Salt and pepper to taste

3. How to Make a Delicious Teriyaki Chicken Rice Bowl: Step-by-Step

Cooking the Rice

Start by cooking your choice of rice according to package instructions. For extra flavor, consider using a rice cooker like the Cuisinart Compact Automatic Bread Maker—which doubles as a rice cooker. Once done, keep the rice warm.

Preparing the Chicken

Season the chicken with salt and pepper. Heat a skillet over medium-high heat and add a tablespoon of cooking oil. Once hot, add the chicken and cook until browned and cooked through—about 6-8 minutes per side. Slice the chicken into strips after cooking.

Cooking the Vegetables

In the same skillet, add a bit more oil if necessary, and sauté the broccoli and carrots until tender yet crisp—about 3-4 minutes. You can also steam the broccoli separately for a quicker method or for a softer texture.

Combining Everything with Teriyaki Sauce

Add the sliced chicken and vegetables back into the skillet. Pour the teriyaki sauce over the ingredients and cook for an additional 2-3 minutes, allowing the flavors to meld. Serve the chicken and vegetable mixture over a bed of rice, and garnish with sliced green onions and sesame seeds for added flavor and presentation.

4. Storage Tips for Your Teriyaki Chicken Rice Bowl

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, microwave on high for 1-2 minutes or until heated through. To keep the rice from drying out, add a splash of water before reheating and cover with a paper towel.

5. Serving Suggestions for the Flavorful Teriyaki Chicken Rice Bowl

This easy chicken rice bowl pairs beautifully with a side of steamed edamame, a fresh spring salad, or a bowl of miso soup. For an extra crunch, sprinkle chopped peanuts or cashews on top. For a bit of heat, consider adding sriracha or chili flakes to the sauce.

6. FAQs About the Teriyaki Chicken Rice Bowl

Can I substitute chicken with tofu or beef?

Yes! This flavorful Teriyaki Chicken Rice Bowl can be made vegetarian by replacing chicken with cubed, firm tofu or beef strips. Adjust cooking times accordingly.

How long does it take to prepare this dish?

Preparation and cooking time total approximately 30 minutes, making it an easy chicken rice bowl perfect for busy weeknights.

What are some healthy variations?

Use brown rice or cauliflower rice for added nutrients, and opt for low-sodium or homemade teriyaki sauce to reduce sodium content.

7. Kitchen tools that you might need for this recipe

Investing in these tools can enhance your cooking experience and make preparing this dish even more effortless.

8. Conclusion

This Teriyaki Chicken Rice Bowl is a perfect example of how easy, quick, and flavorful weeknight dinners can be. With tender chicken, vibrant vegetables, and a rich teriyaki sauce, this meal offers satisfying comfort while keeping prep minimal. Feel free to experiment with different vegetables or add extra toppings to customize your bowl. Enjoy making this delicious easy chicken rice bowl at home, and impress your family with your culinary skills!

Print
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A vibrant bowl filled with glazed teriyaki chicken pieces atop fluffy white rice, garnished with sliced green onions and sesame seeds. The chicken has a glossy, caramelized exterior, and the bowl is arranged with colorful steamed vegetables like carrots and snap peas, creating an inviting and balanced presentation.

Teriyaki Chicken Rice Bowl: Easy Weeknight Meal!

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Discover a quick and delicious Teriyaki Chicken Rice Bowl, perfect for busy weeknights. Juicy chicken glazed in flavorful teriyaki sauce, served over fluffy rice with crisp vegetables, creates a nutritious and satisfying meal for the whole family.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Scale
  • 2 boneless, skinless chicken breasts or thighs
  • 1 cup white or brown rice
  • 1 cup broccoli florets
  • 1/2 cup shredded carrots
  • 1/4 cup sliced green onions
  • Sesame seeds for garnish
  • Teriyaki sauce (or homemade)
  • Cooking oil (vegetable or sesame oil)
  • Salt and pepper to taste

Instructions

  1. Cook rice according to package instructions. Keep warm.
  2. Season chicken with salt and pepper. Heat oil in a skillet over medium-high; cook chicken until browned and cooked through, about 6-8 minutes per side. Slice into strips.
  3. Sauté broccoli and carrots in the same skillet until tender-crisp, about 3-4 minutes.
  4. Return chicken and vegetables to skillet. Pour teriyaki sauce over and cook for an additional 2-3 minutes.
  5. Serve the chicken and vegetables over rice. Garnish with sliced green onions and sesame seeds.

Notes

  • For extra flavor, cook rice in broth or add aromatics like garlic or ginger.
  • Feel free to add other vegetables like bell peppers or snap peas.
  • Adjust sauce amount to your taste preferences.
  • Author: Serena Miller
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Asian
  • Diet: Nut-Free

Nutrition

  • Serving Size: 1 bowl
  • Calories: 420 kcal Kcal
  • Sugar: 7 g
  • Sodium: 920 mg
  • Fat: 14 g
  • Saturated Fat: 2 g
  • Unsaturated Fat: 11 g
  • Trans Fat: 0 g
  • Carbohydrates: 60 g
  • Fiber: 6 g
  • Protein: 30 g
  • Cholesterol: 75 mg

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