Teriyaki Chicken Rice Bowls

Teriyaki is a cooking method that dates back to the Edo period (1603-1868) in Japan and has evolved significantly over the centuries. The term "teriyaki" itself is derived from two Japanese words: "teri," which refers to the shiny glaze that is created during the cooking process, and "yaki," which means to grill or broil. This method traditionally involved marinating fish or meat in a mixture of soy sauce, sake, and sugar before grilling it over an open flame, resulting in a beautifully caramelized exterior and tender, flavorful meat.

Discover the delicious world of savory teriyaki chicken rice bowls! This easy-to-make recipe combines succulent chicken, vibrant vegetables, and fluffy rice, all drizzled with a perfect sweet and savory teriyaki sauce. Ideal for a family meal, these bowls are not only flavorful and satisfying but also packed with nutrition. Dive into the cooking techniques, essential ingredients, and the rich history behind this beloved Japanese dish, and bring a taste of Japan to your home!

Print Recipe Pin Recipe

Ingredients

For the Teriyaki Chicken:

1 pound boneless, skinless chicken thighs (or breasts), cut into bite-sized pieces

1/4 cup soy sauce (or tamari for a gluten-free option)

1/4 cup mirin (Japanese sweet rice wine)

2 tablespoons brown sugar

1 tablespoon sesame oil

2 cloves garlic, minced

1-inch piece of ginger, grated

1 tablespoon cornstarch mixed with 2 tablespoons water (optional, for thickening)

For the Rice Bowl:

2 cups cooked jasmine rice (or brown rice for a healthier option)

1 cup broccoli florets (or desired vegetables such as snap peas or bell pepper)

1/2 cup shredded carrots

1 tablespoon sesame seeds (for garnish)

2 green onions, thinly sliced (for garnish)

1 tablespoon oil (vegetable or olive)

Salt and pepper to taste

Instructions

Make the Teriyaki Sauce:

- In a medium bowl, whisk together soy sauce, mirin, brown sugar, sesame oil, minced garlic, and grated ginger until well combined.

Cook the Chicken:

- Heat oil in a large skillet over medium-high heat. Once hot, add the chicken pieces and season with a little salt and pepper. Sauté until browned and cooked through, about 5-7 minutes.

Add the Sauce:

- Pour the teriyaki sauce over the cooked chicken. If you prefer a thicker sauce, add the cornstarch-water mixture at this stage and stir well. Cook for another 2-3 minutes, allowing the sauce to bubble and slightly thicken.

Prepare the Vegetables:

- While the chicken is cooking, steam the broccoli florets until bright green and tender-crisp, about 4-5 minutes. You can also sauté them in the same skillet for added flavor by moving the chicken to one side.

Assemble the Rice Bowls:

- Divide the cooked jasmine rice among four bowls. Top each bowl with the teriyaki chicken, steamed broccoli, and shredded carrots.

Garnish and Serve:

- Sprinkle sesame seeds and chopped green onions over each rice bowl for a pop of flavor and presentation. Serve warm and enjoy your delicious teriyaki chicken rice bowls!

Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4