Teriyaki Chicken Bowls

$- 1 lb boneless, skinless chicken thighs - Vegetables: broccoli, bell peppers, carrot - Rice: cooked jasmine rice - Soy sauce or tamari - Honey or maple syrup - Rice vinegar, ginger, garlic, and cornstarch - Sesame seeds and sliced green onions When I make teriyaki chicken bowls, I focus on simple, fresh ingredients. I use boneless skinless chicken thighs for their juicy taste. They cook quickly and stay tender. Next, I add colorful vegetables like broccoli for crunch, bell peppers for sweetness, and carrot for color. For the base, I prefer cooked jasmine rice. It has a lovely aroma and pairs well with the sauce. Now, the magic happens with the teriyaki sauce. I use soy sauce, or tamari for a gluten-free option. I sweeten it with honey or maple syrup. A splash of rice vinegar adds a nice tang. I always include fresh ginger and garlic for depth of flavor. Finally, I mix in cornstarch to thicken the sauce. For a finishing touch, I love to sprinkle sesame seeds and sliced green onions on top. These add flavor and make the dish look beautiful. This recipe is all about balance and taste. For the full recipe, check out the details above. To start, we need to make the teriyaki sauce. In a small saucepan, combine the following ingredients: - 1/4 cup soy sauce - 2 tablespoons honey - 1 tablespoon rice vinegar - 1 teaspoon freshly grated ginger - 1 teaspoon minced garlic Heat it over medium heat. Stir well and bring it to a gentle simmer. This simple mix creates a rich flavor. Next, we thicken the sauce. Stir in 1 teaspoon of cornstarch mixed with 1 tablespoon of water. Keep stirring until the sauce thickens, which takes about 2 minutes. Once done, remove it from heat and set it aside. Now it's time to cook the chicken. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. While it warms, season 1 pound of boneless, skinless chicken thighs with salt and pepper. Once the oil is hot, add the chicken pieces to the skillet. Cook for about 5-7 minutes. Stir occasionally until the chicken is browned and cooked through. Next, we’ll add some veggies for color and crunch. Add 1 cup of broccoli florets, 1 cup of sliced bell peppers, and 1 carrot sliced into thin rounds to the skillet. Stir-fry these for about 4-5 minutes, until they are tender-crisp. This step adds freshness and a nice texture to your teriyaki chicken bowls. After this, you can combine everything. Pour the teriyaki sauce over the chicken and vegetables. Toss everything together to coat evenly. Cook for another 2-3 minutes to heat the sauce through. Now your teriyaki chicken bowls are ready to serve! For the full recipe, check the details above. To make great teriyaki sauce, you can adjust the sweetness and thickness to your taste. Add more honey for sweetness or less soy sauce for a lighter flavor. If you want it thicker, stir in more cornstarch mixed with water. If you need gluten-free options, use tamari instead of soy sauce. For a low-sugar version, try using maple syrup or a sugar substitute. This way, you can enjoy teriyaki chicken bowls without any worry. To save time, prep your ingredients ahead of cooking. Chop the chicken and veggies earlier in the day. You can even make the teriyaki sauce in advance and store it in the fridge. When cooking, use high heat to give a nice sear to the chicken. Stir-frying the veggies quickly will keep them crisp and colorful. This cuts down the overall cooking time and keeps your meal fresh. For a beautiful presentation, serve your teriyaki chicken bowls in deep dishes. Arrange the rice, chicken, and veggies in sections. This makes the colors pop, and it looks very appetizing. Pair these bowls with side dishes like edamame or a simple cucumber salad. These sides add a refreshing crunch that complements the teriyaki chicken. For extra flair, use chopsticks to serve, giving an authentic touch to your meal. You can find the complete recipe in the Full Recipe section. {{image_2}} You can easily make a vegetarian version of teriyaki bowls. Simply substitute chicken with tofu or tempeh. Both options soak up the teriyaki sauce well. This adds great flavor. You can also create a vegetable-only bowl for a lighter meal. Use a mix of your favorite veggies, like snap peas, mushrooms, or zucchini. This way, you keep the taste and nutrition high. If you want to switch up the rice, try quinoa, brown rice, or cauliflower rice. Quinoa adds extra protein. Cook it by rinsing it first, then boiling it in water for about 15 minutes. Brown rice takes longer, about 45 minutes, so plan ahead. Cauliflower rice cooks very fast. You can sauté it for just a few minutes. Each rice option gives a different taste and texture. To make your teriyaki bowls even better, think about adding spices. A pinch of red pepper flakes can give some heat. You can also marinate the chicken before cooking. Let it soak in the teriyaki sauce for at least 30 minutes. This step makes the flavor much deeper. Don’t hesitate to mix in other sauces, too. A splash of sriracha or hoisin can add a fun twist. You can even experiment with fresh herbs like cilantro for added freshness. Explore the [Full Recipe](#) to see how these variations fit into the overall dish! Store your teriyaki chicken bowls in airtight containers. Glass containers work best. They keep the food fresh and allow you to see what's inside. You can refrigerate them for up to four days. Just ensure they cool down before sealing. To reheat your bowls, use the microwave for quick results. Place the bowl in a microwave-safe dish and cover it with a damp paper towel. This keeps moisture in. Heat in short bursts of one minute, stirring in between. If you want to keep the chicken tender, avoid high heat. You can also reheat them on the stove. Just add a little water to the pan and cover it. This helps steam the chicken back to life. If you want to save your teriyaki chicken bowls for later, freezing is a great option. First, let them cool completely. Then, divide them into portions and place them in freezer bags. Make sure to remove as much air as possible. You can freeze them for up to three months. When you're ready to eat, take a bowl out and let it defrost in the fridge overnight. To reheat, use the microwave or stovetop as mentioned before. This keeps the flavors fresh and tasty. For the full recipe, check out the details above. Enjoy your cooking! If you need a soy sauce substitute, try tamari or coconut aminos. Both give a similar salty flavor. Use the same amount as soy sauce. You can also mix equal parts of water and miso paste for a unique taste. Another option is liquid aminos, which is a soy-free choice. Homemade teriyaki chicken stays fresh in the fridge for about 3 to 4 days. Store it in an airtight container to keep it from drying out. Before eating, check for any off smells or changes in color. If it looks good, reheat it well before serving. You can use many vegetables in teriyaki bowls. Broccoli and bell peppers are classic choices. They add great color and crunch. Carrots bring sweetness and texture. Other great options include snap peas, zucchini, and mushrooms. Feel free to mix and match based on what’s in season or what you have on hand. Teriyaki chicken bowls are simple and delicious. We covered the key ingredients, like chicken, veggies, and rice. I shared how to make the sauce and cook everything to perfection. You can experiment with variations or vegan options too. Remember to store your leftovers properly to enjoy later. With these tips, you can create tasty meals quickly. Enjoy your cooking and share your tasty results!$

Indulge in a flavorful Teriyaki Chicken Bowl that's easy to make and perfect for busy weeknights! This simple recipe combines tender chicken, vibrant veggies, and a homemade teriyaki sauce that will make your taste buds dance. It's a hearty meal that satisfies both your hunger and your schedule. Ready to impress your family with this delicious dish?

Print Recipe Pin Recipe

Ingredients

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

1 tablespoon olive oil

1 cup broccoli florets

1 cup bell peppers, sliced (red and yellow for color)

1 carrot, sliced into thin rounds

2 cups cooked jasmine rice

1 tablespoon sesame seeds (for garnish)

2 green onions, sliced (for garnish)

Salt and pepper to taste

For the Teriyaki Sauce:

1/4 cup soy sauce (or tamari for gluten-free)

2 tablespoons honey or maple syrup

1 tablespoon rice vinegar

1 teaspoon freshly grated ginger

1 teaspoon minced garlic

1 teaspoon cornstarch mixed with 1 tablespoon water

Instructions

Prepare the Teriyaki Sauce: In a small saucepan over medium heat, combine soy sauce, honey, rice vinegar, ginger, and garlic. Bring to a gentle simmer.

Thicken the Sauce: Stir in the cornstarch mixture and continue to stir until the sauce thickens, about 2 minutes. Remove from heat and set aside.

Cook the Chicken: In a large skillet, heat olive oil over medium-high heat. Season the chicken pieces with salt and pepper, then add to the skillet. Cook for about 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through.

Add Vegetables: Add the broccoli, bell peppers, and carrot to the skillet. Stir-fry for an additional 4-5 minutes, until the vegetables are tender-crisp.

Combine Chicken and Sauce: Pour the teriyaki sauce over the chicken and vegetables, tossing everything to coat evenly. Cook for another 2-3 minutes to heat the sauce through.

Serve: Divide the jasmine rice among serving bowls, then top with the teriyaki chicken and vegetable mixture.

Garnish: Sprinkle sesame seeds and sliced green onions on top for added flavor and presentation.

Prep Time, Total Time, Servings: 15 minutes | 30 minutes | Serves 4

- Presentation Tips: Serve the bowls with chopsticks for an authentic touch, and arrange the ingredients in sections to showcase the colors and textures.