The Best Teriyaki Chicken Rice Bowl
Look no further if you enjoy making quick, simple, and delectable family dinners on hectic weeknights! Fresh vegetables, handmade teriyaki sauce, and succulent, juicy chicken are all ingredients in this Teriyaki Chicken Rice Bowl. It takes less than 30 minutes to prepare and is simple to make.
The Best Teriyaki Chicken Rice Bowl
Teriyaki Chicken Rice Bowl is the blog’s most popular recipe for good reason. It’s easy to make, tastes great, and is so much better than the Japanese takeout you get at your favorite restaurant. Since we frequently prepare our own teriyaki chicken at home, I decided it was time to update the pictures in the initial blog post.
A straightforward stir-fry recipe for homemade teriyaki chicken is ideal for adding to your dinner rotation. It can be prepared in less than 30 minutes from start to finish, making it suitable for any weeknight meal.
The homemade teriyaki sauce in this teriyaki chicken bowl is my favorite part. It incorporates straightforward fixings, for example, rice vinegar, sesame oil, honey, and ground ginger. Crushed red pepper flakes can be added to your teriyaki sauce if you like it spicy. When you make this natively constructed teriyaki sauce, you won’t ever purchase locally acquired from now onward. It’s so good!
For dinner later in the week, I love to make extra teriyaki sauce and serve it over grilled salmon or tender beef. It tastes great on a wide range of proteins and is so adaptable.
Teriyaki Chicken Rice Bowl Ingredients
- Chicken Breasts with No Bones and No Skin: You can use chicken thighs, but I prefer to use chicken breasts.
- Olive Oil: For its health benefits, I prefer to use extra virgin olive oil, but you can also use vegetable oil.
- Soy Sauce with Low Sodium: This recipe will contain less salt thanks to the use of low-sodium soy sauce.
- Water: required to make the teriyaki sauce.
- White Sugar: makes the sauce taste sweeter. Brown sugar can be light or dark.
- Vinegar for Rice: is a common ingredient in Asian cuisine.
- Seed Oil: enhances the sauce’s flavor, but it’s also optional.
- Garlic Grate: In place of garlic powder, I like to use fresh, minced garlic.
- Ginger: This teriyaki sauce is great with ground ginger. The majority of people have it on hand and it is simple to use.
- Honey: contributes to the sauce’s thickening and imparts a sweet flavor.
- Cornstarch: To coat the chicken, thicken the teriyaki sauce by adding cornstarch.
- Serving of rice: Choose from quinoa, white rice, or brown rice.
- Serveable vegetables: Broccoli and fresh steamed carrots go well with this chicken.
How to Make the Best Teriyaki Chicken Rice Bowl
- Chicken Making teriyaki chicken is a breeze.
- Preparing it will take you less time than ordering takeout and picking it up.
- Add cubed chicken to a large skillet with oil heated to medium-high.
- Chicken should be cooked through and no longer pink in the middle when browning. If any, remove any excess liquid.
- Make your teriyaki sauce while the chicken is browning! Soy sauce, water, honey, brown sugar, rice vinegar, sesame oil, ginger, garlic, and cornstarch are all combined in a medium-sized mixing bowl.
- Add your own homemade teriyaki sauce to the skillet once the chicken is browned and cooked through, and cook, stirring, until the sauce thickens.
- Serve immediately with your choice of vegetables and brown or white rice.*If you like extra teriyaki sauce with your meal, make extra to drizzle on top of your rice bowl. Garnish with green onion and sesame seeds.
- Serving: 1.5cup
- Calories: 214kcal
- Carbohydrates: 23.9g
- Protein: 12g
- Fat: 8.3g
- Saturated Fat: 1.3g
- Cholesterol: 29.5mg
- Sodium: 795mg
- Potassium: 158.9mg
- Fiber: 1.1g
- Sugar: 17.6g