Teriyaki Chicken Rice Bowl

This amazing teriyaki chicken rice bowl is going to become your new favorite weeknight dinner! Everyone in your family will love the sweet and savory flavors, plus it’s packed with colorful veggies and everything you need for a balanced meal in one bowl.

Recipe Details

Timing & Servings: Active Time: 30 minutes, Total Time: 30 minutes, Serves: 4 people.

Nutrition Profile: Diabetes-Friendly, Nut-Free, Dairy-Free, Healthy Pregnancy, High-Protein, Egg-Free.

Nutrition Facts (per serving): 417 Calories, 13g Fat, 45g Carbs, 29g Protein.

Ingredients You’ll Need

Scallions: You’ll need 1 bunch of fresh scallions. I love using both the white and green parts for different textures and flavors throughout the dish.

Lower-sodium soy sauce: ¼ cup gives you that perfect salty base without being too overwhelming. The lower-sodium version keeps things healthier too!

Mirin: 2 tablespoons of this sweet rice wine adds that authentic Japanese flavor. You can find it in most grocery stores near the Asian sauces.

Dark brown sugar: 2 tablespoons brings the sweetness that makes teriyaki so delicious. The molasses in brown sugar adds extra depth.

Cornstarch: 3 teaspoons total, but you’ll divide it up. This helps thicken the sauce and gives the chicken a nice coating.

Ground pepper: ¾ teaspoon divided between the sauce and chicken. Fresh cracked pepper works best if you have it!

Chicken thighs: 4 pieces at 4 ounces each, boneless and skinless, cut into bite-size pieces. Thighs stay so much more tender than breasts.

Vegetable oil: 2 tablespoons divided for cooking. Any neutral oil like canola or vegetable oil works perfectly here.

Broccoli florets: 4 cups of fresh broccoli cut into bite-size pieces. You can buy pre-cut florets to save time!

Red bell pepper: 1 medium pepper sliced thin adds beautiful color and sweet crunch. Yellow or orange peppers work great too.

Fresh ginger: 1 tablespoon grated fresh ginger makes all the difference. Don’t skip this – it’s what makes the flavors pop!

Brown rice: 2 cups hot cooked brown rice. You can cook this ahead or use those convenient microwaveable packets.

Sesame seeds: Toasted sesame seeds for garnish add the perfect finishing touch and extra crunch.

How to Make Teriyaki Chicken Rice Bowl

Step 1: Cut the white and light green parts of your scallions into 2-inch pieces. Set these aside in a small bowl. Thinly slice the dark green parts and save them for topping later.

Step 2: Make your teriyaki sauce by combining the soy sauce, mirin, brown sugar, 2 teaspoons cornstarch, and ½ teaspoon pepper in a small bowl. Whisk it well and set aside.

Step 3: Toss your chicken pieces with the remaining 1 teaspoon cornstarch and ¼ teaspoon pepper in a large bowl. Make sure all pieces are coated evenly.

Step 4: Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the chicken and cook, stirring occasionally, until golden brown and cooked through, about 5 minutes. Transfer to a plate.

Step 5: Heat the remaining 1 tablespoon oil in the same skillet over medium-high heat. Add the broccoli, bell pepper, and 2-inch scallion pieces. Cook, stirring often, until the vegetables are tender-crisp, about 2 minutes.

Step 6: Return the chicken to the pan and stir in the grated ginger and your teriyaki sauce mixture. Cook, stirring often, until the sauce thickens and coats everything beautifully, 4 to 5 minutes.

Step 7: Divide the hot cooked rice evenly among 4 bowls. Top with the chicken and vegetable mixture. Sprinkle with the reserved sliced scallions and sesame seeds.

Easy and Quick Teriyaki Chicken Rice Bowl Version

Want to make this even faster? You’ve got this! Use pre-cut broccoli florets and bell pepper strips from the store. Cook your rice ahead of time or grab those microwaveable brown rice packets. You can even use bottled teriyaki sauce instead of making your own – just add the fresh ginger to boost the flavor!

Serving Ideas

This teriyaki chicken rice bowl is already a complete meal with protein, veggies, and grains all in one dish! If you want to add a side, try a simple butter lettuce salad or some warm red cabbage salad. A cup of green tea makes the perfect drink to go with it.

Storage

Store your leftovers in an airtight container in the refrigerator for up to 3 days. If you know you’ll have leftovers, keep the rice and chicken mixture in separate containers. To reheat, cover with a damp paper towel and microwave in 30-second intervals, or warm everything up in a skillet over medium heat.

Substitutions

No chicken thighs? Chicken breasts work fine, just watch them carefully so they don’t dry out. Want to make it vegetarian? Use extra-firm tofu cut into cubes instead. You can swap the brown rice for quinoa, bulgur, or even cauliflower rice if you want fewer carbs.

Pro Tips

• Don’t overcook the veggies: Keep them tender-crisp for the best texture and color.
• Use fresh ginger: It makes such a difference compared to powdered ginger.
• Let the sauce thicken: Don’t rush this step – it’s what makes everything stick together perfectly.
• Prep ahead: You can cut all your vegetables and make the sauce earlier in the day.

FAQs

Can I use tofu and make it vegetarian?

That’s a fantastic idea! Use extra-firm tofu and press it first to get rid of extra moisture. This helps the tofu crisp up better in your hot skillet. Cut it into bite-size cubes and cook it just like you would the chicken.

Is there another whole grain I can enjoy with this recipe?

You bet! No rule says you must only eat rice with your stir-fry. Try farro, bulgur, millet, or quinoa. Some grains take longer to cook, so consider making them ahead. Those precooked packets from the grocery store are super convenient too!

Can I use cauliflower rice in place of rice?

Of course! What a great way to get more vegetables into your day. Cook it according to the package directions and serve it just like regular rice. Keep in mind this will lower the calories and carbs.

What should I serve with this teriyaki chicken rice bowl?

This dish is pretty complete on its own, but a green salad makes a nice addition. Try a butter lettuce salad, warm red cabbage salad, or even a simple pear and walnut salad for something special.

How should I store and reheat leftovers?

Store everything in airtight containers in the fridge for up to 3 days. If you’re planning on leftovers, keep the rice and chicken mixture separate. Reheat with a damp paper towel in the microwave using 30-second intervals, or warm it up in a skillet on the stovetop.

Let’s Connect!

I’d love to hear how your teriyaki chicken rice bowl turned out! Did you try any fun variations or substitutions? Drop a comment below and share your cooking adventures with our community!