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Origins of Teriyaki in Japanese Cuisine

Teriyaki Chicken Rice Bowl

Indulge in this Teriyaki Chicken Rice Bowl that brings a taste of Japan to your kitchen! Perfect for a quick and delicious dinner, this recipe features tender chicken thighs glazed in savory teriyaki sauce, paired with fluffy jasmine rice and vibrant sautéed veggies like broccoli, carrots, and red bell pepper. Garnish with green onions and sesame seeds for an extra crunch. It’s a healthy, hearty meal that's quick to make and full of flavor! Enjoy this delightful bowl any night of the week.
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Ingredients
  

2 cups jasmine rice

1 lb chicken thighs, boneless and skinless, cut into bite-sized pieces

1 cup teriyaki sauce (store-bought or homemade)

1 tablespoon vegetable oil

1 cup broccoli florets

1 carrot, julienned

½ red bell pepper, thinly sliced

2 green onions, chopped

1 tablespoon sesame seeds (for garnish)

1 teaspoon grated ginger

2 cloves garlic, minced

Salt and pepper to taste

Optional: 1 tablespoon rice vinegar for a splash of acidity

Instructions
 

Cook the Rice: Rinse 2 cups of jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rice with 4 cups of water, bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes or until the water is absorbed and the rice is fluffy. Once done, let it sit covered for 5 minutes, then fluff with a fork.

    Prepare the Chicken: In a large bowl, mix the chicken pieces with a pinch of salt, pepper, grated ginger, and minced garlic. Allow marinating for about 10 minutes for extra flavor.

      Cook the Chicken: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and cook for about 6-8 minutes until golden brown and cooked through. Stir in 1 cup of teriyaki sauce and bring to a simmer. Let it cook for an additional 3-4 minutes until the sauce thickens slightly.

        Stir-Fry the Vegetables: While the chicken cooks, in a separate pan, lightly blanch the broccoli florets in boiling water for 2 minutes, then drain. In the same pan, add a splash of oil and toss in the carrots and red bell pepper, sautéing for 3-4 minutes until just tender but still crisp. Add the broccoli into the mix for the last minute to heat through.

          Assemble the Bowl: Spoon the cooked jasmine rice into serving bowls. Top generously with the teriyaki chicken. Pile on the sautéed vegetables around the chicken, adding a sprinkle of chopped green onions and sesame seeds for garnish. If desired, drizzle a bit of rice vinegar over the top for a tangy kick.

            Serve: Enjoy your delicious Teriyaki Chicken Rice Bowl warm, and feel free to add any additional toppings such as avocado or pickled ginger!

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