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Flavorful Teriyaki Chicken Rice Bowl Easy Homemade Recipe with Fresh Vegetables

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A quick and easy teriyaki chicken rice bowl featuring tender chicken thighs, fresh vegetables, and a sweet-savory homemade teriyaki glaze. Perfect for busy weeknights and customizable to your taste and diet.

Ingredients

Scale
  • 1 lb boneless, skinless chicken thighs (breasts can be used as substitute)
  • 1/4 cup soy sauce (low-sodium preferred)
  • 2 tablespoons mirin or rice vinegar
  • 2 tablespoons brown sugar or honey
  • 1 teaspoon minced garlic
  • 1 teaspoon grated fresh ginger (optional)
  • 2 cups cooked jasmine or basmati rice
  • 1 tablespoon toasted sesame oil (optional)
  • 1 cup broccoli florets (lightly steamed or roasted)
  • 1 medium carrot, julienned or thinly sliced
  • 1/2 red bell pepper, thinly sliced
  • 1/2 cup snap peas or snow peas
  • 2 green onions, thinly sliced (for garnish)
  • Optional: sliced cucumber or shredded cabbage for extra crunch
  • 1 tablespoon toasted sesame seeds (for garnish)
  • Optional: drizzle of sriracha or chili flakes for heat

Instructions

  1. In a mixing bowl, combine soy sauce, mirin or rice vinegar, brown sugar, minced garlic, and grated ginger. Whisk to dissolve sugar.
  2. Add chicken thighs to the marinade and toss to coat well. Marinate for at least 15 minutes or up to 1 hour in the fridge.
  3. Cook rice according to package instructions. Stir in toasted sesame oil once cooked, fluff with a fork, and keep warm.
  4. Lightly steam broccoli florets and snap peas for 3-4 minutes until tender but crisp, or roast at 400°F for 10 minutes with a drizzle of oil.
  5. Julienne the carrot and thinly slice the red bell pepper. Set vegetables aside.
  6. Heat a skillet over medium-high heat with a small drizzle of oil. Remove chicken from marinade (reserve marinade) and cook chicken thighs for 5-6 minutes per side until golden and cooked through (internal temp 165°F). Transfer chicken to a plate and let rest.
  7. Pour reserved marinade into the hot skillet and simmer for 3-4 minutes until slightly thickened and syrupy, stirring to prevent burning.
  8. Slice rested chicken into bite-sized strips or cubes, return to skillet with sauce, and toss to coat evenly. Warm through.
  9. Assemble bowls by spooning warm rice into bowls, topping with chicken strips, steamed and fresh vegetables.
  10. Garnish with sliced green onions and toasted sesame seeds. Add a drizzle of sriracha if desired.

Notes

Marinate chicken for at least 15 minutes for best flavor; up to 1 hour for deeper taste. Watch sauce carefully when reducing to avoid burning. Do not overcook vegetables to maintain crunch. For gluten-free, use tamari or coconut aminos instead of soy sauce. Tofu can replace chicken for a vegetarian version.

Nutrition

Keywords: teriyaki chicken, rice bowl, easy dinner, quick recipe, fresh vegetables, homemade teriyaki, weeknight meal, healthy chicken bowl

Find it online: https://blipflavor.com/flavorful-teriyaki-chicken-rice-bowl-easy-homemade-recipe-with-fresh-vegetables/