Best Teriyaki Chicken Rice Bowl Recipe

Introduction: A Teriyaki Chicken Rice Bowl is a delightful dish that combines the savory flavors of teriyaki sauce with tender, juicy chicken and a bed of fluffy rice. The dish is well-loved for its balance of sweet and salty notes, making it a perfect meal for lunch or dinner. It’s quick, easy to prepare, and customizable to suit various dietary preferences. Let’s explore this dish and how you can make it the best version of itself!

The History of Teriyaki Chicken:

The word teriyaki is derived from two Japanese words: teri (which refers to the shine or glaze) and yaki (meaning grilled or broiled). The practice of grilling or broiling meat with a glaze originated in Japan, where it was a traditional cooking method. Teriyaki became internationally popular due to Japanese cuisine’s influence across the globe, especially in the mid-20th century. While the dish is rooted in Japan, various adaptations (like the Teriyaki Chicken Rice Bowl) have become common in other countries.

Ingredients Breakdown:

To make an amazing Teriyaki Chicken Rice Bowl, you’ll need the following ingredients:

For the Teriyaki Sauce:

Soy Sauce – The base of the sauce, providing the salty umami flavor.
Mirin – A sweet rice wine that adds sweetness and depth to the sauce.
Honey or Brown Sugar – Sweeteners that balance the saltiness of the soy sauce.
Garlic – Adds a fragrant, aromatic note to the sauce.
Ginger – Freshly grated ginger brings a bit of spice and warmth.
Rice Vinegar – A slight acidity to cut through the richness of the sauce.
Cornstarch – Used as a thickener to give the sauce a nice glaze.

For the Chicken:

Boneless, Skinless Chicken Thighs (or breast) – Thighs are preferred for juiciness and flavor, but chicken breasts work well too.
Olive Oil – For cooking the chicken.
Salt & Pepper – For seasoning.

For the Rice Bowl:

Cooked Rice – White or brown rice, or even cauliflower rice for a lower-carb alternative.
Vegetables – Such as broccoli, carrots, or edamame for added color and nutrition.
Sesame Seeds – For garnish and a bit of crunch.
Green Onions – For a fresh, sharp bite.
Pickled Ginger – Optional, but it adds a nice zing that balances the richness of the teriyaki sauce.

Step-by-Step Recipe:

1. Prepare the Teriyaki Sauce:

In a small saucepan, combine ½ cup soy sauce, ¼ cup mirin, 1 tablespoon honey (or brown sugar), 2 minced garlic cloves, 1 teaspoon grated ginger, and 1 tablespoon rice vinegar.
Stir and bring to a simmer over medium heat.
In a separate small bowl, mix 1 tablespoon cornstarch with 2 tablespoons water to create a slurry.
Slowly add the cornstarch mixture to the sauce while stirring constantly. Continue to simmer for 3-5 minutes, until the sauce thickens.
Remove from heat and set aside.

2. Cook the Chicken:

Season the chicken thighs (or breast) with salt and pepper.
Heat 1 tablespoon olive oil in a pan over medium-high heat.
Cook the chicken for 6-7 minutes per side (for thighs), or 5-6 minutes per side (for breasts), until golden brown and cooked through.
Once cooked, remove the chicken from the pan and let it rest for 5 minutes. Then, slice it into thin strips.

3. Cook the Rice:

While the chicken cooks, prepare your rice according to package instructions. You can use white rice, brown rice, or even cauliflower rice for a low-carb option.

4. Assemble the Bowl:

Place a serving of rice at the bottom of a bowl.
Arrange sliced chicken on top of the rice.
Drizzle the teriyaki sauce over the chicken and rice.
Garnish with sesame seeds, sliced green onions, and pickled ginger if desired.
Optionally, add some sautéed vegetables like broccoli, carrots, or edamame to enhance flavor and nutrition.

Tips for the Perfect Teriyaki Chicken Rice Bowl:

Marinate the Chicken: For extra flavor, you can marinate the chicken in a bit of the teriyaki sauce for at least 30 minutes before cooking.
Use Fresh Ingredients: Fresh garlic, ginger, and a good-quality soy sauce will make the sauce incredibly flavorful.
Don’t Overcook the Chicken: Whether using thighs or breasts, avoid overcooking the chicken to keep it juicy and tender.
Thickening the Sauce: If you prefer a thicker sauce, you can increase the cornstarch slightly or cook it longer to reduce.
Customize the Rice: Try sushi rice for a more authentic touch, or mix in some cooked vegetables or scrambled eggs for added texture.

Variations and Customizations:

Vegetarian Version: Replace the chicken with grilled tofu, tempeh, or even portobello mushrooms.
Low-Carb: Opt for cauliflower rice instead of regular rice to lower the carb content.
Spicy Teriyaki: Add some chili flakes, sriracha, or fresh chili to the sauce for a spicy kick.
Extra Crunch: Top the bowl with crispy fried onions, water chestnuts, or crushed peanuts for added texture.
Protein Swap: You can substitute the chicken with beef, shrimp, or even grilled salmon.

Health Considerations and Nutritional Value:

Chicken: A great source of lean protein, vitamins, and minerals like vitamin B6 and niacin. Chicken thighs are a bit higher in fat, but they provide more flavor and juiciness than chicken breasts.
Rice: While white rice provides quick energy through carbohydrates, brown rice offers more fiber and nutrients.
Teriyaki Sauce: The sauce can be a bit high in sodium and sugar, so it’s a good idea to use low-sodium soy sauce or reduce the amount of sugar to make it healthier.
Vegetables: Adding vegetables like broccoli, carrots, and edamame will boost the fiber, vitamin, and mineral content of the bowl.

A typical Teriyaki Chicken Rice Bowl with rice, chicken, sauce, and veggies can range from 400 to 700 calories, depending on portion sizes and the specific ingredients used. To make the dish healthier, consider using less rice or switching to cauliflower rice, reducing the amount of sugar in the sauce, or choosing a leaner protein like chicken breast.

Frequently Asked Questions (FAQ):

1. Can I make the teriyaki sauce ahead of time?
Yes! The sauce can be made in advance and stored in the refrigerator for up to a week. Just reheat before serving.

2. Is there a gluten-free version?
Yes, simply use gluten-free soy sauce or tamari in place of regular soy sauce.

3. Can I make this dish without rice?
Yes, you can use cauliflower rice, quinoa, or even serve it over a bed of sautéed greens or salad for a lighter, low-carb option.

4. How do I store leftovers?
Store the chicken, rice, and vegetables separately in airtight containers in the refrigerator. It should last up to 3 days. When reheating, be sure to warm the chicken and rice separately to avoid overcooking.

With its balanced flavors and flexibility, this Teriyaki Chicken Rice Bowl recipe will quickly become a favorite go-to meal. Enjoy the delicious combination of savory chicken, sweet teriyaki sauce, and hearty rice!

Best Teriyaki Chicken Rice Bowl Recipe

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Prep Time 10

Cook Time 30

Total Time 40

Servings 4

Ingredients

2 pounds Chicken Tenders or boneless skinless chicken breasts, cut into bite size pieces
8 oz teriyaki sauce
¼ cup brown sugar
1-2 Tbsp olive oil
¼ cup water
1 tablespoon cornstarch
For making bowls:
4 cups prepared rice
2 cups broccoli steamed
2 cups Julienned carrots steamed
Green onion and sesame seeds for garnish

Instructions

Heat 1-2 Tbsp olive oil in a frying pan over medium heat. Add chicken to hot oil and cook for 5-6 minutes each side until internal temperature reaches 165 degrees.
Measure 8oz of Teriyaki Sauce and ¼ cup brown sugar. Set aside.
In a separate bowl mix ¼ cup water with 1 Tbsp cornstarch. Set aside.
Once the chicken is done, remove from heat cut into 1” strips. Return to the pan and add the teriyaki sauce, brown sugar and water/cornstarch mixture, mix well. Set your burner to medium-high and heat until sauce begins to bubble . Once the sauce starts bubbling, reduce heat and simmer for approximately 5mins, stirring frequently. Sauce should thicken up. Once it reaches desired thickness remove from heat.
Prepare your bowls with 1 cup of rice, add approximately ½ cup of teriyaki chicken. Add steamed vegetables. Top with sesame seeds and green onions

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