Teriyaki Chicken and Rice Bowl

This Teriyaki Chicken and Rice Bowl is a vibrant and satisfying meal that perfectly balances sweet and savory flavors. Tender chicken is glazed in a glossy, homemade teriyaki sauce and served alongside crisp stir-fried vegetables and fluffy jasmine rice. The addition of fresh pineapple brings a tropical brightness that elevates the entire dish, making it a favorite for both weeknight dinners and meal prep.

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Crafting this bowl at home allows you to control the quality of ingredients, ensuring a healthy and flavorful Japanese-American inspired experience. From the aromatic sizzle of garlic and ginger in the pan to the final sprinkle of toasted sesame seeds, every step of this recipe contributes to a restaurant-quality result right in your own kitchen.

Ingredients

• For the Chicken and Marinade
• 1.5 lbs (680 g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
• 1/3 cup (80 ml) soy sauce
• 1/4 cup (60 ml) mirin (Japanese sweet rice wine)
• 2 tbsp brown sugar
• 2 tbsp honey
• 1 tbsp rice vinegar
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 1 tsp sesame oil
• 1 tbsp cornstarch + 2 tbsp water (slurry for thickening)
• For the Rice
• 2 cups (400 g) jasmine or short-grain white rice
• 3 cups (720 ml) water
• Pinch of salt
• For the Vegetables
• 1 cup (150 g) broccoli florets
• 1 cup (120 g) carrots, sliced thin
• 1 cup (120 g) red bell pepper, sliced
• 1 cup (100 g) snap peas
• 1 tbsp vegetable oil
• For Garnish
• 1 cup (150 g) fresh pineapple, diced
• 2 tbsp scallions, sliced
• 1 tsp toasted sesame seeds

Instructions

1. Prepare the rice

Rinse the rice under cold water until the water runs clear. Combine rice, water, and a pinch of salt in a saucepan. Bring to a boil, reduce heat, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 10 minutes.

2. Make the teriyaki sauce

In a small bowl, whisk together soy sauce, mirin, brown sugar, honey, rice vinegar, garlic, ginger, and sesame oil.

3. Marinate the chicken

Place chicken pieces in a bowl and pour half of the teriyaki sauce over them. Toss to coat and let marinate while preparing the vegetables (at least 10 minutes).

4. Stir-fry the vegetables

Heat vegetable oil in a large skillet or wok over medium-high heat. Add broccoli, carrots, bell pepper, and snap peas. Stir-fry for 3–4 minutes until crisp-tender. Remove vegetables and set aside.

5. Cook the chicken

In the same pan, add marinated chicken. Cook for 6–8 minutes, stirring occasionally, until browned and cooked through.

6. Thicken the sauce

Add the remaining teriyaki sauce to the pan. Stir the cornstarch with water to create a slurry, then add to the sauce. Simmer 2–3 minutes until thick and glossy.

7. Assemble the bowl

Fluff the cooked rice and divide among four bowls. Top with teriyaki chicken, sautéed vegetables, and diced pineapple. Sprinkle with scallions and sesame seeds.

Zusatztipps für die Zubereitung

Using a large skillet or wok is essential to ensure your vegetables stay crisp-tender rather than steaming. Additionally, having a medium saucepan with a tight-fitting lid will ensure your jasmine rice turns out perfectly fluffy every time.

Varianten und Anpassungen

For a vegetarian version of this dish, you can easily substitute the chicken with firm tofu or tempeh. You can also customize the vegetable mix by adding other favorites like mushrooms, zucchini, or baby corn to suit your taste.

Serviervorschläge

If you enjoy a bit of heat, serve your bowl with a drizzle of sriracha or chili oil. This dish pairs beautifully with a crisp white wine, such as a Sauvignon Blanc, which complements the sweet acidity of the fresh pineapple garnish.

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With its balance of lean protein, fiber-rich vegetables, and complex carbohydrates, this Teriyaki Chicken and Rice Bowl is as nutritious as it is flavorful. At 520 calories per serving, it provides a satisfying meal that will leave you feeling energized and nourished.

Recipe FAQs

→ Can I use chicken breasts instead of thighs?

Yes, chicken breasts work well in this dish. They may cook slightly faster than thighs, so adjust cooking time to 5-6 minutes to prevent drying out.

→ What can I substitute for mirin?

You can replace mirin with equal parts dry sherry or white wine mixed with a pinch of sugar. For a non-alcoholic option, use additional rice vinegar with a teaspoon of sugar.

→ Is this gluten-free?

The dish can be gluten-free if you use tamari or a certified gluten-free soy sauce. Standard soy sauce contains wheat, so check labels carefully.

→ How long does the sauce keep?

The teriyaki sauce can be stored in an airtight container in the refrigerator for up to 2 weeks. Use it as a marinade, dipping sauce, or glaze for other proteins.

→ Can I make this vegetarian?

Absolutely. Substitute the chicken with firm tofu or tempeh. Press and cube the tofu, then follow the same marinating and cooking instructions. The teriyaki sauce complements plant proteins beautifully.

→ What other vegetables work in this bowl?

Mushrooms, zucchini, baby corn, snow peas, or bok choy all pair wonderfully with teriyaki flavors. Adjust stir-fry times based on vegetable density.