Teriyaki Chicken Rice Bowls are one of the most wholesome meals you can make. It features sweet teriyaki chicken and steamed broccoli over rice, with green onions and sesame seeds on top. I used boneless chicken thighs, but if you're looking for a healthier option, you could use chicken breasts instead.
About This Recipe
Today, I'm excited to share a recipe that my wife asked me to make: teriyaki chicken rice bowls! We LOVE rice bowls in our house, and since I've been trying to perfect my teriyaki sauce lately, this felt like the perfect dish to make.
The sauce I'm sharing today is NEARLY perfect. It's sweet and sticky and has a very nice depth of flavor from ginger, garlic, and soy sauce. I think the secret to teriyaki sauce is all about balance. There are only 4 ingredients, but even small changes in the amounts can make or break the sauce. One thing I've learned is to not skimp on the sugar. A good teriyaki sauce needs a lot of it for a thicker texture and caramelized flavor.
As an added bonus, this rice bowl is amazing for meal prep. After we ate dinner, I packed a big lunch box for my wife with enough chicken, broccoli, and rice and 3 days. Before you heat it up, just add a little bit of water to the rice to keep it moist since rice dries out very fast after the first day.
Key Ingredients
Chicken: I used boneless chicken thighs, and I chopped them into small pieces so they would marinate faster. If you prefer, you could marinate the chicken in whole pieces and cut it AFTER frying. It's actually easier that way, but the chicken usually isn't as flavorful because there is less surface area in contact with the marinade.
Teriyaki sauce: For this, you'll need soy sauce, brown sugar, garlic, and ginger. You could also use white sugar, but I love the added color from using brown.
Steamed broccoli: To make steamed broccoli, I just brought my steamer to a boil and cooked the broccoli in a single layer for 5 minutes.
Garnish: I garnished my rice bowl with scallions and raw sesame seeds.
Instructions
STEP 1: In a small bowl, combine the soy sauce, brown sugar, garlic, and ginger.
STEP 2: Add the chicken to a Ziplock bag or bowl, and pour the marinade all over. Mix well, seal the bag (or cover the bowl), and transfer to the fridge to marinate for at least 15 minutes.
STEP 3: Heat a large skillet over medium-high heat and add 1 tablespoon of oil. Add half the chicken and cook for 4-5 minutes until cooked through.
STEP 4: Divide the steamed rice between bowls. Top with teriyaki chicken, and steamed broccoli, and garnish with sesame seeds and green onions. Enjoy!
Teriyaki Chicken Rice Bowls
Ingredients
For the teriyaki chicken
- ¼ cup soy sauce
- 3 tablespoons brown sugar
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 1 pound boneless skinless chicken thighs (or breasts; cubed)
- 2 tablespoons oil (divided)
For the rice bowls
- 4 cups cooked jasmine rice
- 2 cups steamed broccoli
- green onions
- sesame seeds
Instructions
- In a small bowl, combine the soy sauce, brown sugar, garlic, and ginger.
- Add the chicken to a bag and pour the marinade all over. Seal and refrigerate for at least 15 minutes.
- Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add half the chicken and cook for 4-5 minutes until cooked through. Remove to a plate and repeat with the remaining chicken.
- Divide the rice, chicken, and steamed broccoli between 2 bowls. Season with sesame seeds and green onions, and enjoy!
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