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The Teriyaki Chicken Rice Bowl is a beloved dish that has captured the hearts and palates of food enthusiasts around the globe. This delightful meal features tender chicken glazed in a savory-sweet teriyaki sauce, served over a bed of fluffy rice, and often garnished with fresh vegetables and aromatic herbs. The beauty of this dish lies in its harmonious balance of flavors and textures: the richness of the chicken contrasts beautifully with the lightness of the rice, while the glossy teriyaki sauce adds a layer of sweetness and umami that elevates every bite.

Teriyaki Chicken Rice Bowl

Savor the flavors of this Teriyaki Chicken Rice Bowl that’s perfect for a quick dinner! Featuring tender marinated chicken thighs, fluffy jasmine rice, and a rich teriyaki sauce, this dish is a crowd-pleaser. Top it with sesame seeds and green onions, and serve alongside steamed broccoli for a healthy twist. With easy steps to follow, you can whip up this delightful meal in just an hour. Ideal for busy weeknights or meal prep!
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Ingredients
  

1 lb boneless, skinless chicken thighs

1 cup jasmine rice

2 cups water

1/2 cup soy sauce

1/4 cup honey

2 tablespoons rice vinegar

2 tablespoons sesame oil

2 cloves garlic, minced

1 teaspoon fresh ginger, grated

1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)

1 tablespoon sesame seeds

2 green onions, sliced

Steamed broccoli or vegetables of choice (for serving)

Salt and pepper to taste

Instructions
 

Cook the Rice: In a medium saucepan, combine jasmine rice and water. Bring to a boil, then reduce to low, cover, and simmer for 15 minutes or until rice is tender and water is absorbed. Fluff with a fork and set aside.

    Prepare the Marinade: In a bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger. Reserve 1/4 cup of the marinade for serving.

      Marinate Chicken: Place chicken thighs in a shallow dish and pour the marinade over them. Let marinate for at least 30 minutes, up to overnight in the refrigerator for more flavor.

        Cook the Chicken: Heat a large skillet or grill over medium-high heat. Remove chicken from marinade and cook for about 6-7 minutes on each side, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).

          Thicken the Sauce: In the same skillet, add the reserved marinade and bring to a simmer. Stir in the cornstarch slurry, and cook for an additional 2-3 minutes, until the sauce thickens. Adjust seasoning with salt and pepper if necessary.

            Assemble the Bowl: Slice the cooked chicken and place it on top of the cooked rice. Drizzle with the thickened teriyaki sauce.

              Garnish and Serve: Sprinkle sesame seeds and sliced green onions over the top. Serve with steamed broccoli or your choice of vegetables for a complete meal.

                Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4