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The Teriyaki Chicken Rice Bowl is a beloved dish that has made its way into kitchens around the world, celebrated for its simplicity and vibrant flavors. This Asian-inspired meal combines tender, juicy chicken coated in a savory-sweet teriyaki sauce, served over a bed of fluffy rice and complemented by fresh vegetables. Its appeal lies in the ease of preparation, making it an attractive option for busy weeknights or casual gatherings.

Teriyaki Chicken Rice Bowl

Craving a flavor-packed meal? Try this delicious Teriyaki Chicken Rice Bowl! With tender marinated chicken thighs, fluffy jasmine rice, and vibrant steamed veggies, it’s the perfect balance of savory and sweet. This recipe is easy to follow and comes together in about 50 minutes. Garnish with green onions and sesame seeds for a delightful crunch, and enjoy this comforting bowlful any night of the week! Perfect for a quick dinner or meal prep.
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Ingredients
  

2 boneless, skinless chicken thighs (about 1 lb)

1 cup jasmine rice

1 ¾ cups water

½ cup soy sauce

¼ cup mirin (sweet rice wine)

2 tbsp brown sugar

1 tbsp vegetable oil

1 clove garlic, minced

1 tsp fresh ginger, minced

1 green onion, chopped (for garnish)

1 tbsp sesame seeds (for garnish)

Steamed broccoli (or your choice of vegetables)

Instructions
 

Prepare the Rice: Rinse the jasmine rice under cold water until the water runs clear. In a medium pot, combine the rinsed rice and 1 ¾ cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the water is absorbed. Remove from heat and let sit, covered, for an additional 10 minutes.

    Marinate the Chicken: In a bowl, whisk together soy sauce, mirin, brown sugar, minced garlic, and minced ginger. Reserve a few tablespoons of the marinade for finishing. Place the chicken thighs in the bowl and cover with the marinade. Let marinate for at least 20 minutes (or up to 2 hours in the fridge).

      Cook the Chicken: In a large skillet, heat the vegetable oil over medium-high heat. Remove the chicken from the marinade and cook for about 5-6 minutes on each side until golden brown and cooked through (internal temperature should reach 165°F).

        Glaze the Chicken: Pour the reserved marinade into the skillet with the chicken and bring to a boil. Let it simmer for a few minutes, allowing the sauce to thicken and coat the chicken.

          Assemble the Bowl: Slice the cooked chicken thighs into strips. Fluff the jasmine rice with a fork and divide it among bowls. Top rice with sliced chicken, drizzle with excess teriyaki sauce, and add steamed broccoli or your choice of veggies.

            Garnish and Serve: Sprinkle chopped green onions and sesame seeds over the top for added flavor and crunch. Serve immediately and enjoy!

              Prep Time: 15 mins | Total Time: 50 mins | Servings: 2