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Best Easy Teriyaki Chicken Rice Bowl Recipe

Name: Best Easy Teriyaki Chicken Rice Bowl Recipe
Total time: 30 min
Yield: 410 g
Ingredients: boneless, skinless chicken thighs 20 oz; cooked white rice 4 cups; carrots, julienned 1 cup; broccoli florets 2 cups; green onions, thinly sliced 2 pieces; soy sauce 0.25 cup; brown sugar 3 tbsp; mirin 2 tbsp; fresh ginger, grated 1 tsp; garlic, minced 2 cloves; cornstarch 2 tsp; water 2 tbsp; toasted sesame oil 1 tsp

Sweet and savory teriyaki chicken served over fluffy rice with fresh vegetables makes a satisfying family meal. This protein-packed chicken bowl is a crowd-pleaser for busy weeknights.

Cook 30 min Difficulty NORMAL 530 kcal

#high protein #crowd-pleaser #easy family dinner #teriyaki chicken

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Ingredients

Main ingredients

boneless, skinless chicken thighs 20 oz
cooked white rice 4 cups
carrots, julienned 1 cup
broccoli florets 2 cups
green onions, thinly sliced 2 pieces

Seasonings/Sauce

soy sauce 0.25 cup
brown sugar 3 tbsp
mirin 2 tbsp
fresh ginger, grated 1 tsp
garlic, minced 2 cloves
cornstarch 2 tsp
water 2 tbsp
toasted sesame oil 1 tsp

Nutrition summary

Carbohydrates 67 g 51%

Protein 28 g 21%

Fat 15 g 28%

Serving size 410g

Cooking steps

1

In a small bowl, whisk together soy sauce, brown sugar, mirin, ginger, and garlic to create the teriyaki sauce base.
2

Heat 1 tsp oil in a large skillet over medium-high heat. Add chicken thighs in a single layer and cook 5-6 minutes per side, until well browned and cooked through.
3

Remove chicken to a cutting board and let rest 2-3 minutes before slicing into bite-size strips to retain juices.
4

Meanwhile, add broccoli and carrots to the empty skillet with 2 tbsp water, cover, and steam over medium heat for 3-4 minutes until crisp-tender.
5

Return sliced chicken to the pan. Stir the teriyaki sauce, then pour it over the chicken and vegetables; toss to coat. Mix cornstarch and water, pour into the pan, and cook 1-2 minutes on low heat until sauce thickens and glazes the chicken.
6

Spoon hot rice into bowls, top evenly with teriyaki chicken and vegetables, drizzle with pan sauce, and finish with sliced green onions and a few drops of toasted sesame oil.

Personalized Q&A

Q. What's the key ingredient in this Teriyaki Chicken Rice Bowl recipe?

The boneless, skinless chicken thighs are the star ingredient, providing juicy texture and rich flavor that stands up to the sweet and savory teriyaki sauce. The chicken’s tender bite is balanced with the flavors of soy sauce, ginger, garlic, and a caramel hint from brown sugar.

Q. What cooking technique helps ensure the chicken stays tender and flavorful?

Allowing the chicken thighs to rest for 2-3 minutes after browning retains their juices and makes for moist, succulent pieces when sliced. Searing each side on medium-high heat creates a tasty exterior without overcooking.

Q. How do I avoid soggy vegetables in my rice bowl?

Steaming the sliced carrots and broccoli for just 3-4 minutes over medium heat keeps them crisp-tender, preserving both their bright color and fresh crunch. Avoid prolonged cooking, which leads to mushy vegetables.

Q. What is the calorie and protein content per serving?

Each serving of this recipe contains approximately 530 kcal and 28g of protein, making it a protein-packed meal that’s satisfying and balanced for an active day.

Best Easy Teriyaki Chicken Rice Bowl Recipe

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