Teriyaki Chicken & Rice Bowl

After a long week, nothing sounds better than a flavorful and satisfying meal that comes together quickly. That’s exactly what this Teriyaki Chicken & Rice Bowl recipe delivers! My family absolutely devoured this dish – even my pickiest eater asked for seconds, which is always a win in my book. The sweet and savory teriyaki glaze coats tender chicken perfectly, and when paired with fluffy rice and your favorite veggies, it becomes a complete and balanced meal. It’s become a regular in our dinner rotation because it’s not only incredibly tasty but also surprisingly simple to make. If you’re looking for a weeknight dinner that’s sure to please everyone, look no further – this Teriyaki Chicken & Rice Bowl is a guaranteed crowd-pleaser!

Ingredients for the Perfect Teriyaki Chicken & Rice Bowl

• Boneless, Skinless Chicken Thighs (1.5 lbs): Choose chicken thighs for their superior flavor and juiciness, which hold up beautifully to the teriyaki marinade and cooking process.
• Cooked Rice (3 cups): Use your favorite type of rice – white rice, brown rice, or even jasmine rice all work wonderfully. Cook it according to package directions until fluffy and tender.
• Soy Sauce (½ cup): Provides the salty, umami base of the teriyaki sauce. Opt for low-sodium soy sauce to control the salt content.
• Mirin (¼ cup): Japanese sweet rice wine that adds sweetness and depth of flavor to the teriyaki sauce. It also helps tenderize the chicken.
• Sake (¼ cup): Japanese rice wine that enhances the complexity of the teriyaki sauce. If unavailable, you can substitute with dry sherry or even water.
• Brown Sugar (¼ cup): Adds sweetness and caramel notes to the teriyaki sauce, balancing the saltiness of the soy sauce.
• Fresh Ginger (1 tablespoon, grated): Provides a warm, zesty flavor that is essential to authentic teriyaki sauce. Use fresh ginger for the best taste.
• Garlic (2 cloves, minced): Adds a pungent and aromatic element to the teriyaki sauce, complementing the ginger and other flavors.
• Sesame Oil (1 tablespoon): Adds a nutty aroma and flavor to both the marinade and the finished dish. Toasted sesame oil is preferred for a richer flavor.
• Cornstarch (1 tablespoon): Used to thicken the teriyaki sauce, giving it a glossy and coating consistency.
• Water (2 tablespoons): Mixed with cornstarch to create a slurry, which helps prevent lumps and ensures smooth thickening.
• Vegetable Oil (1 tablespoon): For cooking the chicken in a skillet or wok. Any neutral cooking oil will work.
• Sesame Seeds (for garnish): Adds visual appeal and a subtle nutty crunch when sprinkled over the finished bowls.
• Green Onions (for garnish, thinly sliced): Provides a fresh, mild oniony flavor and vibrant green color as a garnish.
• Optional Toppings: Steamed broccoli, edamame, shredded carrots, avocado, kimchi, sriracha mayo – customize your bowls with your favorite additions.

Step-by-Step Instructions for Delicious Teriyaki Chicken & Rice Bowls

1. Prepare the Teriyaki Marinade: In a medium bowl, whisk together the soy sauce, mirin, sake, brown sugar, grated ginger, minced garlic, and sesame oil. Ensure the brown sugar is fully dissolved. This flavorful marinade is the foundation of our teriyaki chicken.
2. Marinate the Chicken: Cut the chicken thighs into bite-sized pieces, about 1-inch cubes. Add the chicken pieces to the teriyaki marinade and toss to coat thoroughly. Cover the bowl with plastic wrap or transfer to a resealable bag. Marinate in the refrigerator for at least 30 minutes, or ideally for 2-4 hours for maximum flavor penetration. Longer marinating time results in more tender and flavorful chicken.
3. Cook the Rice: While the chicken is marinating, prepare the rice according to package directions. Fluffy, perfectly cooked rice is the ideal base for our teriyaki chicken. Keep the rice warm until ready to assemble the bowls.
4. Prepare the Cornstarch Slurry: In a small bowl, whisk together the cornstarch and water until smooth and no lumps remain. This slurry will thicken our teriyaki sauce to the perfect consistency. Set aside.
5. Cook the Chicken: Heat the vegetable oil in a large skillet or wok over medium-high heat. Once the oil is hot, add the marinated chicken (discarding the excess marinade) in a single layer, if possible. If necessary, cook in batches to avoid overcrowding the pan, which can steam the chicken instead of searing it.
6. Sear and Cook the Chicken: Sear the chicken pieces for 2-3 minutes per side, or until nicely browned and cooked through. Ensure the internal temperature of the chicken reaches 165°F (74°C) for food safety. Browning the chicken adds depth of flavor and texture.
7. Make the Teriyaki Sauce: Reduce the heat to medium-low. Pour the cornstarch slurry into the skillet with the cooked chicken. Stir continuously as the sauce thickens and becomes glossy, about 1-2 minutes. The cornstarch slurry will transform the remaining marinade juices into a rich and flavorful teriyaki sauce.
8. Coat the Chicken: Continue to stir until the teriyaki sauce evenly coats all the chicken pieces. Cook for another minute or two, allowing the sauce to slightly reduce and cling to the chicken. The sauce should be thick enough to coat the back of a spoon.
9. Assemble the Teriyaki Chicken & Rice Bowls: Divide the cooked rice among bowls. Top with generous portions of the teriyaki chicken and sauce.
10. Garnish and Serve: Garnish each bowl with sesame seeds and thinly sliced green onions. Add any optional toppings you desire, such as steamed broccoli, edamame, or avocado, to create your perfect Teriyaki Chicken & Rice Bowl. Serve immediately and enjoy!

Nutrition Facts for Teriyaki Chicken & Rice Bowl (Per Serving)

(Note: Nutritional values are estimates and can vary based on specific ingredients and portion sizes.)

• Serving Size: 1 bowl (approximately 1.5 cups)
• Calories: 650-750 kcal
• Protein: 40-50g

Preparation Time for Teriyaki Chicken & Rice Bowl

• Prep Time: 20 minutes (includes marinating preparation and ingredient chopping)
• Marinating Time: 30 minutes to 4 hours (for optimal flavor)
• Cook Time: 25 minutes (includes rice cooking and chicken preparation)
• Total Time: 1 hour 15 minutes (minimum, including 30 minutes marinating) to 4 hours 25 minutes (maximum, including 4 hours marinating)

This recipe is perfect for a weeknight meal because while the marinating time adds to the overall duration, the active cooking and preparation time is relatively short. You can even marinate the chicken in the morning before work and have dinner ready in under 30 minutes in the evening!

How to Serve Your Teriyaki Chicken & Rice Bowls

Here are some delicious and versatile ways to serve your Teriyaki Chicken & Rice Bowls:

• Classic Bowl Style:
  • Start with a base of fluffy cooked rice.
  • Top generously with the teriyaki chicken and sauce.
  • Garnish with sesame seeds and sliced green onions.
  • Serve immediately while warm.
• Add Vibrant Vegetables:
  • Steamed Broccoli or Broccolini: Adds a healthy green element and complements the sweet teriyaki flavor.
  • Edamame (Steamed or Roasted): Provides protein and a satisfying bite.
  • Shredded Carrots: Adds sweetness, color, and crunch.
  • Bell Peppers (Sautéed or Roasted): Offers sweetness and a variety of colors (red, yellow, orange).
  • Snap Peas or Snow Peas (Stir-fried): Adds a fresh, crisp texture.
  • Quick Pickled Cucumbers: Provides a refreshing and tangy counterpoint to the rich teriyaki sauce.
• Elevate with Toppings:
  • Avocado Slices: Adds creaminess and healthy fats.
  • Kimchi: For a spicy and fermented kick.
  • Sriracha Mayo: Mix sriracha with mayonnaise for a creamy and spicy drizzle.
  • Japanese Mayo (Kewpie Mayo): Richer and tangier than regular mayonnaise.
  • Crispy Fried Onions or Shallots: Adds texture and savory flavor.
  • Nori Strips (Dried Seaweed): Provides a salty, umami flavor and crispy texture.
  • Soft Boiled Egg or Fried Egg: Adds richness and protein.
• Make it a Complete Meal:
  • Serve alongside a simple side salad with a light vinaigrette.
  • Offer miso soup as a starter for a traditional Japanese-inspired meal.
  • Add a side of gyoza (Japanese dumplings) for extra indulgence.
• Bowl Bar for Customization:
  • Set up a bowl bar with cooked rice, teriyaki chicken, and a variety of toppings and vegetables.
  • Allow everyone to customize their own bowls according to their preferences.
  • This is a great option for families and gatherings.

Additional Tips for the Best Teriyaki Chicken & Rice Bowl

1. Choose Quality Chicken: Opt for boneless, skinless chicken thighs for the most flavorful and juicy results. Thighs are more forgiving than chicken breasts and stay moist during cooking.
2. Don’t Skip the Marinating Time: Marinating the chicken is crucial for infusing it with flavor and tenderizing the meat. Aim for at least 30 minutes, but longer marinating (up to 4 hours) will yield even better results.
3. Fresh Ginger and Garlic are Key: Use fresh ginger and garlic for the most vibrant and authentic teriyaki flavor. Pre-minced versions lack the same punch.
4. Control the Heat: Cook the chicken over medium-high heat to get a good sear and browning. However, be mindful of the heat and adjust it as needed to prevent burning, especially once the sauce is added, as the sugars can caramelize quickly.
5. Don’t Overcrowd the Pan: Cook the chicken in batches if necessary to avoid overcrowding the skillet or wok. Overcrowding will steam the chicken rather than sear it, resulting in less browning and flavor.
6. Adjust Sweetness and Saltiness: Taste the teriyaki marinade and sauce before and after cooking. Adjust the sweetness by adding more brown sugar, or the saltiness by adding a touch more soy sauce, according to your preference.
7. Thicken the Sauce to Your Liking: The cornstarch slurry thickens the sauce quickly. If you prefer a thicker sauce, you can add a little more cornstarch slurry. For a thinner sauce, use slightly less or add a splash of water.
8. Make it Ahead for Meal Prep: Teriyaki Chicken & Rice Bowls are excellent for meal prep. Cook the chicken and rice separately and store them in airtight containers in the refrigerator for up to 3-4 days. Assemble the bowls just before serving. The flavors often meld and improve overnight!

Frequently Asked Questions (FAQ) about Teriyaki Chicken & Rice Bowl

Q1: Can I use chicken breast instead of chicken thighs?

A: Yes, you can use chicken breast, but chicken thighs are recommended for their superior flavor and moisture. If using chicken breast, be careful not to overcook it, as it can become dry. Consider cutting the chicken breast into slightly larger pieces to help prevent drying out.

Q2: Can I make teriyaki sauce without sake or mirin?

A: While sake and mirin contribute to the authentic flavor of teriyaki sauce, you can make substitutions. For sake, you can use dry sherry or even water. For mirin, you can use a bit more brown sugar or a splash of rice vinegar with a pinch of sugar. However, for the best flavor, it’s worth sourcing sake and mirin if possible.

Q3: Can I use store-bought teriyaki sauce instead of making my own?

A: Yes, you can use store-bought teriyaki sauce for convenience. However, homemade teriyaki sauce generally tastes fresher and allows you to control the ingredients and sweetness level. If using store-bought sauce, look for a high-quality brand and consider adding a bit of grated ginger and garlic to enhance the flavor.

Q4: How long can I store leftover Teriyaki Chicken & Rice Bowls?

A: Leftover Teriyaki Chicken & Rice Bowls can be stored in airtight containers in the refrigerator for up to 3-4 days. Reheat thoroughly in the microwave or skillet until heated through. The chicken and rice are best reheated separately if possible to maintain texture.

Q5: Can I freeze Teriyaki Chicken & Rice Bowl?

A: It’s not recommended to freeze the complete Teriyaki Chicken & Rice Bowl, as the rice texture may change upon thawing. However, you can freeze the cooked teriyaki chicken separately in an airtight container for up to 2-3 months. Thaw overnight in the refrigerator and reheat in a skillet or microwave. Prepare fresh rice when ready to serve.

Q6: Can I add vegetables to the teriyaki marinade?

A: While you typically marinate only the chicken, you could add hardy vegetables like sliced onions or bell peppers to the marinade for extra flavor. However, most vegetables are best added separately during the cooking process to maintain their texture.

Q7: How can I make this recipe spicier?

A: To add spice, you can incorporate a pinch of red pepper flakes into the teriyaki marinade, or add a dash of sriracha or chili garlic sauce to the sauce while cooking. You can also serve the bowls with sriracha mayo or a sprinkle of gochugaru (Korean chili flakes) for extra heat.

Q8: What type of rice is best for Teriyaki Chicken & Rice Bowls?

A: Any type of cooked rice works well, depending on your preference. White rice (like short-grain or medium-grain) is a classic choice for its fluffy texture. Brown rice offers a nuttier flavor and more fiber. Jasmine rice is fragrant and slightly sticky, also a great option. Choose your favorite or whatever you have on hand!

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