Teriyaki Chicken Rice Bowl
A comforting dish combining succulent chicken marinated in teriyaki glaze, served over fluffy rice with fresh vegetables. Perfect for weeknight dinners and meal prep.
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken thighs or breasts Thighs yield juicier results, while breasts are leaner.
- 2 cups rice White or brown rice can be used.
- 2 cups mixed vegetables Broccoli, bell peppers, and snap peas recommended for color and crunch.
Seasonings
- 1/2 cup teriyaki sauce Store-bought or homemade can be used.
- 2 tbsp sesame oil Adds a nutty flavor.
Optional Add-Ins
- 2 tbsp green onions For garnish.
- 1 tbsp sesame seeds For visual appeal.
- 1/4 cup nuts (cashews or almonds) For extra crunch.
Instructions
Preparation
- In a bowl, combine teriyaki sauce, sesame oil, and minced garlic. Add chicken and marinate for at least 30 minutes.
- Rinse rice under cold water until the water runs clear. Cook according to package instructions.
Cooking
- Heat a pan over medium-high heat. Remove chicken from the marinade and add to the pan. Cook until golden brown and cooked through, about 5-7 minutes per side.
- Add the chosen vegetables and stir-fry for 3-4 minutes until bright and slightly tender.
- Pour in the remaining marinade and let simmer for a couple of minutes until slightly thickened.
Assembly
- Serve a scoop of rice in a bowl, top with chicken and veggies, and drizzle with extra teriyaki sauce if desired.
- Garnish with green onions and sesame seeds.
Notes
For a healthier option, use brown rice and add more vegetables. Marinate chicken longer for better flavor.