Teriyaki chicken rice bowl with colorful veggies and sesame garnish in a ceramic bowl

When you need a quick, satisfying meal that doesn’t skimp on flavor, this savory teriyaki chicken rice bowl is a perfect choice. Loaded with colorful veggies and tender chicken glazed in a homemade teriyaki sauce, it’s both comforting and vibrant.

Teriyaki chicken rice bowl with colorful veggies and sesame garnish in a ceramic bowl this Recipe
Savory Teriyaki Chicken Rice Bowl With Veggies Recipe 3 Try this savory teriyaki chicken rice bowl packed with colorful veggies for a quick, healthy, and flavorful Asian-inspired dinner.

You’ll love how easy it is to whip up this teriyaki chicken rice bowl after a busy day, and how the fresh veggies add a wonderful crunch and a burst of nutrients. Let’s dive into making this delicious Asian-inspired delight!

Why You’ll Love This Recipe

  • Ready in under 30 minutes for a fast weeknight dinner.
  • Balanced meal with protein, veggies, and carbs all in one bowl.
  • Customizable with your favorite seasonal vegetables.
  • Homemade teriyaki sauce is easy and free of preservatives.
  • Great for meal prep and tastes delicious even as leftovers.

Ingredients

Gather these fresh ingredients to create your savory teriyaki chicken rice bowl. This recipe serves 4 generously.

  • 1 1/2 cups uncooked jasmine rice
  • 1 lb boneless, skinless chicken thighs, trimmed and cut into bite-sized pieces
  • 2 cups broccoli florets
  • 1 red bell pepper, thinly sliced
  • 1 medium carrot, julienned or shredded
  • 3 green onions, sliced
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons vegetable oil
  • 2 tablespoons sesame seeds, toasted

For the Teriyaki Sauce

  • 1/4 cup soy sauce (low sodium preferred)
  • 2 tablespoons honey or maple syrup
  • 2 tablespoons mirin or dry sherry
  • 1 tablespoon rice vinegar
  • 1 teaspoon cornstarch mixed with 1 tablespoon water

Recipe Details

  • Prep Time: 10 minutes
  • Cook Time: 18 minutes
  • Total Time: 28 minutes
  • Servings: 4 bowls
  • Calories: Approximately 480 per serving

How to Make Savory Teriyaki Chicken Rice Bowl with Colorful Veggies – A Quick Asian Delight!

  1. Cook the jasmine rice according to package instructions, then fluff and keep warm.
  2. In a small bowl, whisk together soy sauce, honey, mirin, rice vinegar, and cornstarch slurry to make the teriyaki sauce; set aside.
  3. Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the chicken pieces and cook for 5-6 minutes until golden and cooked through. Remove chicken and set aside.
  4. In the same skillet, add the remaining oil, then sauté garlic and ginger for about 30 seconds until fragrant. Add broccoli, bell pepper, and carrot, stirring frequently for 4-5 minutes until veggies are tender-crisp.
  5. Return the chicken to the skillet and pour in the teriyaki sauce. Cook for 2-3 minutes, stirring constantly, until the sauce thickens and coats the chicken and veggies evenly.
  6. Serve the teriyaki chicken and veggie mixture over the warm jasmine rice. Garnish with sliced green onions and toasted sesame seeds for added flavor and texture.

Tips for the Best Results

  • Use chicken thighs for juicy, tender meat that stays flavorful.
  • Don’t overcook veggies; aim for bright, crisp textures to contrast the savory sauce.
  • Prep all your ingredients before cooking to streamline the process.
  • Make extra sauce and drizzle more on top if you love that rich teriyaki flavor.
  • Swap jasmine rice for brown rice or cauliflower rice for a healthier twist.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. This dish reheats well in the microwave or on the stovetop — just add a splash of water when reheating to keep the rice moist and the sauce saucy.

You can also freeze the chicken and veggie mixture (without the rice) for up to 2 months. Thaw overnight in the fridge before reheating for a quick meal anytime.

Frequently Asked Questions

Can I use chicken breast instead of thighs?

Yes, you can substitute chicken breast if you prefer leaner meat. Just be careful not to overcook it, as breast meat can dry out faster than thighs.

Is this recipe gluten-free?

This recipe can be gluten-free if you use tamari or a gluten-free soy sauce alternative. Make sure your other ingredients, like mirin, are also gluten-free.

What can I substitute for mirin?

If you don’t have mirin, dry sherry or a mix of rice vinegar and a bit of sugar works well to mimic its sweetness and acidity.

Can I make this recipe vegetarian?

Absolutely! Replace the chicken with firm tofu or tempeh and use vegetable broth in the sauce for a delicious vegetarian teriyaki bowl.

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