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The Teriyaki Chicken Rice Bowl is a beloved dish that beautifully combines the rich flavors of teriyaki sauce with the comforting texture of rice, making it a staple in many households. Its popularity stems from its delicious taste and the ease with which it can be prepared, making it an ideal weeknight meal or a delightful dish for entertaining guests. The homemade version of teriyaki chicken not only allows you to control the ingredients and flavors but also provides a chance to enjoy a comforting meal without the need for takeout.

Teriyaki Chicken Rice Bowl

Whip up a delicious Teriyaki Chicken Rice Bowl that’s perfect for busy nights! This recipe features marinated chicken thighs cooked to perfection and served over fluffy jasmine rice. Load it up with vibrant broccoli and carrots, then finish with a sprinkle of green onions and sesame seeds for a burst of flavor. With easy steps and simple ingredients, this dish is a delightful way to enjoy a homemade meal in under an hour. Perfect for families or meal prep!
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Ingredients
  

2 boneless, skinless chicken thighs

1 cup jasmine rice

2 tablespoons soy sauce

2 tablespoons mirin (sweet rice wine)

1 tablespoon brown sugar

1 tablespoon ginger, minced

2 cloves garlic, minced

1 tablespoon sesame oil

1 cup broccoli florets

1 carrot, thinly sliced

2 green onions, chopped

Sesame seeds for garnish

Salt and pepper to taste

Water (for cooking rice)

Instructions
 

Prepare the Chicken: In a medium bowl, mix soy sauce, mirin, brown sugar, ginger, garlic, and sesame oil to create the marinade. Add chicken thighs to the bowl, ensuring they are well-coated. Let marinate for at least 30 minutes.

    Cook the Rice: Rinse jasmine rice under cold water until the water runs clear. In a medium pot, combine rinsed rice with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the water is absorbed. Remove from heat and let it rest, covered, for another 5 minutes.

      Sauté Vegetables: While the rice is resting, heat a skillet over medium heat. Add broccoli and carrots to the skillet and stir-fry for about 4-5 minutes until they are tender-crisp. Remove from the skillet and set aside.

        Cook the Chicken: In the same skillet, add the marinated chicken thighs (reserve the marinade for later use). Cook for about 5-6 minutes on each side until the chicken is cooked through and has a nice glaze. Pour the reserved marinade over the chicken and let it simmer for an additional 2 minutes.

          Slice the Chicken: Remove the chicken from the skillet and slice it into strips.

            Assemble the Bowl: In serving bowls, scoop a portion of jasmine rice at the bottom. Top with sliced teriyaki chicken, sautéed broccoli, and carrots. Garnish with chopped green onions and sesame seeds.

              Serve: Enjoy your delicious Teriyaki Chicken Rice Bowl warm!

                Prep Time: 15 minutes | Total Time: 1 hour | Servings: 2