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The Teriyaki Chicken Rice Bowl is a beloved staple within Asian cuisine, celebrated for its delightful fusion of flavors and textures. This dish combines tender chicken glazed in a savory-sweet teriyaki sauce, served over a bed of fluffy rice, and complemented with vibrant vegetables. It has gained popularity not only in restaurants but also in home kitchens, where food enthusiasts seek to replicate its deliciousness. Making this dish at home allows for greater control over the ingredients, particularly when it comes to the teriyaki sauce, which can be crafted to suit one’s personal taste preferences.

Teriyaki Chicken Rice Bowl

Looking for a quick and delicious meal? Try this Teriyaki Chicken Rice Bowl! With tender chicken, vibrant vegetables, and a sweet and savory teriyaki sauce, it’s packed with flavor. Made with jasmine rice, broccoli, and carrots, this dish is not only satisfying but also colorful on your plate. Perfect for a weeknight dinner, you can have it ready in just 40 minutes. Finish off with green onions and sesame seeds for the perfect touch!
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Ingredients
  

2 boneless, skinless chicken breasts

1 cup jasmine rice

1/4 cup soy sauce

1/4 cup honey or brown sugar

2 tablespoons rice vinegar

1 tablespoon sesame oil

2 cloves garlic, minced

1 teaspoon ground ginger

1 tablespoon cornstarch (mixed with 2 tablespoons water)

1 tablespoon vegetable oil

1 cup broccoli florets

1 carrot, julienned

2 green onions, sliced (for garnish)

Sesame seeds (for garnish)

Instructions
 

Cook the Rice: Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, add 1 cup of rice and 2 cups of water. Bring to a boil, then reduce the heat, cover, and simmer for 15 minutes or until the water is absorbed. Remove from heat and let it sit covered for 5 minutes. Fluff with a fork.

    Prepare the Chicken: While the rice is cooking, cut the chicken breasts into bite-sized pieces.

      Make the Teriyaki Sauce: In a bowl, whisk together the soy sauce, honey (or brown sugar), rice vinegar, sesame oil, minced garlic, and ground ginger.

        Cook the Chicken: In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the diced chicken and cook for about 5-7 minutes until it’s browned and cooked through.

          Add Vegetables: Toss in the broccoli florets and julienned carrot to the skillet with the chicken. Stir-fry for about 3-4 minutes until the vegetables are crisp-tender.

            Thicken the Sauce: Pour the teriyaki sauce over the chicken and vegetables. Stir in the cornstarch mixture and cook for an additional 2-3 minutes until the sauce thickens slightly.

              Assemble the Bowl: Serve a generous scoop of the jasmine rice in a bowl, top it with the teriyaki chicken and vegetable mixture.

                Garnish: Finish with a sprinkle of sliced green onions and sesame seeds for added flavor and a pop of color.

                  Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4