Teriyaki Chicken: The Ultimate Teriyaki Chicken Rice Bowl Recipe
Introduction to Teriyaki Chicken
Welcome to my kitchen! Today, I’m excited to share with you a delightful recipe that will transport your taste buds straight to Japan: Teriyaki Chicken Rice Bowl. This dish is not only packed with flavor but also incredibly easy to make, making it a perfect choice for busy weeknights or when you want something comforting yet delicious. With tender chicken pieces coated in a sweet and savory teriyaki sauce, served over fluffy rice and accompanied by vibrant vegetables, this meal is a true crowd-pleaser.
A Personal Story Behind My Teriyaki Chicken Journey
Ever since my first visit to a Japanese restaurant, I have been enamored with the rich flavors of teriyaki chicken. I remember the first time I tried it; the sweet glaze paired with perfectly cooked chicken was a revelation! Inspired by that experience, I decided to recreate this dish at home. After a few trials and adjustments, I finally found a recipe that not only captured the essence of authentic teriyaki but also suited my busy lifestyle. Now, I can enjoy this delicious meal any night of the week!
What Makes This Teriyaki Chicken Recipe Special?
This teriyaki chicken recipe stands out because it offers the perfect balance of sweet and savory flavors. The homemade teriyaki sauce is made from simple ingredients like soy sauce, honey, and brown sugar, allowing you to control the sweetness and sodium levels. Plus, it’s cooked in just 25 minutes, so you can whip up a wholesome meal in no time. Best of all, it’s customizable! You can add your favorite veggies to make it even healthier and more colorful.
The Full Teriyaki Chicken Recipe
Ingredients
- 1 lb boneless, skinless chicken breasts, cubed
- 1 tbsp olive oil
- 1/2 cup low-sodium soy sauce
- 1/2 cup water
- 3 tbsp light brown sugar
- 2 tbsp rice vinegar
- 1/2 tsp sesame oil (optional)
- 1 tsp ground ginger
- 2 tsp minced garlic
- 2 tbsp honey
- 3 tsp cornstarch
- Sesame seeds and chopped green onions for garnish
- Rice for serving
- Steamed veggies for serving
Instructions
- Heat olive oil in a large skillet over medium-high heat. This will help ensure your chicken cooks evenly and gets that nice golden color.
- Add the cubed chicken to the skillet and cook until browned and no longer pink (about 5-7 minutes). Make sure to stir occasionally for even cooking.
- While the chicken is cooking, prepare the teriyaki sauce. In a medium mixing bowl, whisk together the soy sauce, water, honey, brown sugar, rice vinegar, sesame oil, ginger, garlic, and cornstarch. This will create a thick, flavorful sauce that clings to the chicken.
- Once the chicken is cooked, pour the teriyaki sauce into the skillet. Stir well and continue cooking for another 2-3 minutes until the sauce thickens. You’ll know it’s ready when it coats the chicken beautifully.
- Serve the teriyaki chicken immediately over a bed of rice and add steamed vegetables on the side. Garnish with sesame seeds and chopped green onions for extra flavor and crunch.
Serving Suggestions and Variations for Teriyaki Chicken
This teriyaki chicken rice bowl is versatile and can be customized to your liking. Here are a few serving suggestions and variations:
- Try adding bell peppers, broccoli, or snap peas for a colorful mix of veggies.
- For a healthier twist, substitute brown rice or cauliflower rice.
- If you like a bit of heat, add some red pepper flakes or sriracha to the sauce.
- Feel free to use grilled chicken for a smoky flavor.
Frequently Asked Questions About Teriyaki Chicken
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs will add more flavor and moisture to the dish.
How can I store leftovers?
Store leftover teriyaki chicken in an airtight container in the refrigerator for up to 3 days.
Can I make this dish ahead of time?
Yes, you can prepare the teriyaki sauce and marinate the chicken ahead of time for a quick weeknight meal.
Is this recipe suitable for meal prep?
Definitely! It reheats well and makes for a delicious lunch or dinner throughout the week.
Recipe Stats
- Prep Time: 10 minutes
- Cooking Time: 15 minutes
- Total Time: 25 minutes
- Calories per Serving: 320
- Servings: 4
Teriyaki Chicken Rice Bowl
Equipment
- Skillet A large skillet for cooking the chicken and sauce.
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken breasts, cubed
- 1 tbsp olive oil
- 0.5 cup low-sodium soy sauce
- 0.5 cup water
- 3 tbsp light brown sugar
- 2 tbsp rice vinegar
- 0.5 tsp sesame oil (optional)
- 1 tsp ground ginger
- 2 tsp minced garlic
- 2 tbsp honey
- 3 tsp cornstarch
- sesame seeds and chopped green onions for garnish
- rice for serving
- steamed veggies for serving
Instructions
- Heat olive oil in a large skillet over medium-high heat. This will help ensure your chicken cooks evenly and gets that nice golden color.
- Add the cubed chicken to the skillet and cook until browned and no longer pink (about 5-7 minutes). Make sure to stir occasionally for even cooking.
- While the chicken is cooking, prepare the teriyaki sauce. In a medium mixing bowl, whisk together the soy sauce, water, honey, brown sugar, rice vinegar, sesame oil, ginger, garlic, and cornstarch. This will create a thick, flavorful sauce that clings to the chicken.
- Once the chicken is cooked, pour the teriyaki sauce into the skillet. Stir well and continue cooking for another 2-3 minutes until the sauce thickens. You’ll know it’s ready when it coats the chicken beautifully.
- Serve the teriyaki chicken immediately over a bed of rice and add steamed vegetables on the side. Garnish with sesame seeds and chopped green onions for extra flavor and crunch.