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The Teriyaki Chicken Rice Bowl is a beloved dish that combines tender, flavorful chicken with a vibrant assortment of vegetables, all served over a bed of fluffy rice. Originating from Japan, teriyaki translates to “grilled” or “broiled” in reference to the cooking method used for the chicken, while the term also encompasses the rich, glossy sauce that defines this dish. The origins of teriyaki can be traced back to the 17th century, when Japanese cooks began to experiment with grilling meat and glazing it with a sweet soy-based sauce. Today, the Teriyaki Chicken Rice Bowl has transcended its traditional roots, becoming a staple in kitchens around the world.

Teriyaki Chicken Rice Bowl

Whip up a delicious Teriyaki Chicken Rice Bowl that’s perfect for a quick weeknight dinner! This flavorful dish features marinated chicken thighs glazed in a savory-sweet sauce, served over fluffy jasmine rice with vibrant steamed veggies like broccoli, carrots, and snap peas. Easy to make and packed with flavor, it's a winner for the whole family. Don’t forget to drizzle extra sauce and sprinkle sesame seeds for that finishing touch! Perfect for meal prep or a cozy night in.
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Ingredients
  

1 lb (450g) boneless, skinless chicken thighs

1/4 cup soy sauce

1/4 cup mirin (sweet rice wine)

2 tablespoons brown sugar

1 tablespoon sesame oil

2 cloves garlic, minced

1 teaspoon fresh ginger, grated

2 cups cooked jasmine rice

1 cup broccoli florets

1 carrot, julienned

1/2 cup snap peas

2 green onions, sliced

Sesame seeds, for garnish

Instructions
 

Marinate the Chicken: In a bowl, whisk together the soy sauce, mirin, brown sugar, sesame oil, garlic, and ginger. Add the chicken thighs, ensuring they are well-coated. Cover and marinate in the refrigerator for at least 30 minutes, or up to overnight for more flavor.

    Cook the Chicken: Preheat a skillet over medium-high heat. Remove the chicken from the marinade (reserve the marinade) and cook the chicken thighs for about 5-7 minutes on each side, or until fully cooked and nicely browned.

      Prepare the Vegetables: While the chicken is cooking, steam the broccoli, carrots, and snap peas until just tender, about 3-4 minutes.

        Make the Sauce: In a small saucepan over medium heat, bring the reserved marinade to a simmer. Cook for about 3-5 minutes until slightly thickened.

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

            Assemble the Bowl: In serving bowls, place a serving of jasmine rice at the bottom, topped with the sautéed vegetables. Arrange the sliced teriyaki chicken over the vegetables.

              Finish with Sauce and Garnish: Drizzle the thickened teriyaki sauce over the chicken and garnish with sliced green onions and sesame seeds.

                Prep Time, Total Time, Servings: 15 minutes | 40 minutes | Serves 4