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At the heart of the teriyaki chicken rice bowl is the chicken itself. Boneless, skinless chicken breasts are the preferred choice for this recipe due to their lean protein content and versatility. Chicken breasts are not only low in fat but also packed with essential nutrients, making them an excellent addition to a balanced diet. Their mild flavor allows them to absorb the rich teriyaki sauce beautifully, transforming them into a tender, juicy centerpiece for your meal.

Teriyaki Chicken Rice Bowl

Whip up a delightful Savory Teriyaki Chicken Rice Bowl that’s perfect for any weeknight dinner! This dish features tender chicken marinated in a flavorful blend of soy sauce, mirin, and ginger, served over fluffy jasmine rice. Add colorful veggies like broccoli, red bell pepper, and snap peas for a healthy twist. Finished with sesame seeds and green onions, this bowl is not only delicious but also a feast for the eyes. Ready in just 40 minutes, it’s a quick and satisfying meal everyone will love!
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Ingredients
  

2 boneless, skinless chicken breasts, sliced into thin strips

2 cups cooked jasmine rice

1 cup broccoli florets

1 red bell pepper, julienned

1 cup snap peas

1 tablespoon vegetable oil

4 tablespoons soy sauce

2 tablespoons mirin (Japanese rice wine)

1 tablespoon brown sugar

1 teaspoon grated ginger

2 cloves garlic, minced

1 tablespoon sesame seeds

2 green onions, sliced

Salt and pepper to taste

Instructions
 

Marinate the Chicken: In a bowl, combine soy sauce, mirin, brown sugar, ginger, garlic, salt, and pepper. Add the sliced chicken, stirring to coat. Let it marinate for at least 30 minutes (or up to 2 hours in the fridge) for best flavor.

    Cook the Vegetables: In a large skillet or wok, heat the vegetable oil over medium-high heat. Add broccoli florets, red bell pepper, and snap peas. Stir-fry the vegetables for about 5-7 minutes, until they are tender-crisp. Remove them from the skillet and set aside.

      Cook the Chicken: In the same skillet, add the marinated chicken strips along with the marinade. Cook for about 6-8 minutes, stirring frequently, until the chicken is cooked through and the sauce has thickened slightly.

        Combine and Heat Through: Return the vegetables to the skillet with the chicken and toss everything together until heated through, about 2-3 minutes.

          Assemble the Bowls: Divide the cooked jasmine rice into serving bowls, and top with the teriyaki chicken and vegetable mixture.

            Garnish: Sprinkle with sesame seeds and sliced green onions for added flavor and presentation.

              Serve and Enjoy: Enjoy your delicious Teriyaki Chicken Rice Bowl warm!

                Prep Time: 30 minutes | Total Time: 40 minutes | Servings: 3-4