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If you're searching for a dish that balances both sweet and savory flavors while being hearty and satisfying, look no further than Sweet & Savory Teriyaki Chicken Rice Bowls. This delightful recipe features tender marinated chicken thighs paired with fluffy rice and vibrant vegetables, creating a wholesome meal that is as nutritious as it is delicious. It’s an ideal option for weeknight dinners, offering a quick yet fulfilling culinary experience that your whole family will love.

Teriyaki Chicken Rice Bowls

Discover the delicious harmony of flavors in Sweet & Savory Teriyaki Chicken Rice Bowls. This recipe features juicy marinated chicken thighs served over fluffy jasmine rice, topped with vibrant, nutritious vegetables. Perfect for busy weeknights, this meal is not only quick to prepare but also fulfilling. Learn about the teriyaki sauce’s history, the benefits of choosing chicken thighs, and tips for cooking the perfect rice and vegetables. Enjoy a wholesome and satisfying dish the whole family will love!
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Ingredients
  

For the Chicken Marinade:

1 lb (450g) boneless, skinless chicken thighs

1/4 cup soy sauce (low sodium if preferred)

2 tablespoons honey or brown sugar

2 tablespoons rice vinegar

2 tablespoons sesame oil

2 cloves garlic, minced

1 teaspoon fresh ginger, minced

1 tablespoon cornstarch

For the Rice Bowls:

2 cups jasmine or long-grain rice

4 cups water or chicken broth

1 cup broccoli florets

1 cup snap peas

1 red bell pepper, sliced

1/4 cup green onions, sliced

Sesame seeds, for garnish

Optional: pickled ginger and nori strips for topping

Instructions
 

Marinate the Chicken: In a bowl, combine soy sauce, honey (or brown sugar), rice vinegar, sesame oil, minced garlic, minced ginger, and cornstarch. Whisk until smooth. Add the chicken thighs to the marinade, ensuring they are well coated. Cover and refrigerate for at least 30 minutes, preferably 1-2 hours for deeper flavor.

    Cook the Rice: Rinse the jasmine rice under cold water until the water runs clear. In a medium pot, combine the rice and water (or chicken broth) with a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit, covered, for another 10 minutes. Fluff with a fork.

      Prepare the Vegetables: While the rice cooks, steam the broccoli florets and snap peas for about 4-5 minutes, until vibrant and tender-crisp. You can use a steaming basket or microwave with a little water.

        Cook the Chicken: Heat a large skillet over medium-high heat. Remove the chicken from the marinade, letting the excess drip off. Cook the chicken thighs for about 6-7 minutes per side, or until they are cooked through and have a nice caramelization. (You can add the leftover marinade to the skillet in the final minute of cooking to thicken it slightly).

          Slice the Chicken: Once the chicken is fully cooked, remove it from the skillet and let it rest for a few minutes before slicing it into strips.

            Assemble the Bowls: In bowls, start with a base of fluffy jasmine rice, then layer on the steamed vegetables. Top with sliced teriyaki chicken.

              Garnish and Serve: Drizzle some of the cooked marinade over the assembled bowls. Sprinkle with sesame seeds and sliced green onions. Add pickled ginger and nori strips if desired. Serve warm and enjoy your delicious teriyaki chicken rice bowl!

                Prep Time, Total Time, Servings: 15 minutes | 1 hour (includes marinating) | 4 servings