Teriyaki Chicken Bowl: A Delicious and Easy Recipe for Dinner

Teriyaki Chicken Bowl is a delightful dish that brings together the rich flavors of Japan in a convenient and satisfying meal. As I prepare this recipe, I can’t help but think about the cultural significance of teriyaki, which dates back to the 17th century when it was used to enhance the taste of grilled meats. This dish has evolved over the years, becoming a beloved staple not just in Japanese cuisine but also in homes around the world.

What I love most about the Teriyaki Chicken Bowl is its perfect balance of sweet and savory flavors, combined with tender chicken and vibrant vegetables. The glossy teriyaki sauce clings to each bite, creating a mouthwatering experience that is both comforting and exciting. Plus, it’s incredibly convenient to make, making it a go-to option for busy weeknights. Whether you’re serving it to family or enjoying it solo, the Teriyaki Chicken Bowl is sure to please everyone at the table!

Ingredients:

• 1 pound boneless, skinless chicken thighs
• 1 cup teriyaki sauce (store-bought or homemade)
• 2 tablespoons vegetable oil
• 2 cups cooked white rice (or brown rice for a healthier option)
• 1 cup broccoli florets
• 1 cup snap peas
• 1 red bell pepper, sliced
• 1 carrot, julienned
• 2 green onions, chopped
• 1 tablespoon sesame seeds (optional, for garnish)
• Salt and pepper to taste

Preparing the Chicken

1. Start by trimming any excess fat from the chicken thighs. I like to use boneless, skinless thighs because they stay juicy and tender during cooking. 2. Cut the chicken into bite-sized pieces, about 1-inch cubes. This helps them cook evenly and makes for easy eating later on. 3. In a medium bowl, pour in the teriyaki sauce. Reserve about ¼ cup of the sauce for later use. Add the chicken pieces to the bowl and toss them until they are well coated in the sauce. Let the chicken marinate for at least 15 minutes. If you have more time, marinating for 1-2 hours in the refrigerator will enhance the flavor even more.

Preparing the Vegetables

4. While the chicken is marinating, it’s time to prep the vegetables. Rinse the broccoli florets under cold water and cut them into smaller pieces if they are too large. 5. For the snap peas, simply trim the ends and remove any strings if necessary. 6. Slice the red bell pepper into thin strips and julienne the carrot into thin matchsticks. 7. Finally, chop the green onions, separating the white parts from the green tops. The white parts will be used for cooking, while the green tops will be used as a garnish.

Cooking the Chicken

8. Heat the vegetable oil in a large skillet or wok over medium-high heat. Once the oil is hot, add the marinated chicken pieces to the skillet. 9. Cook the chicken for about 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through. You can check for doneness by cutting into a piece; it should be no longer pink in the center. 10. Once the chicken is cooked, pour in the reserved teriyaki sauce and stir to coat the chicken evenly. Let it simmer for an additional 2-3 minutes, allowing the sauce to thicken slightly.

Cooking the Vegetables

11. In the same skillet, push the chicken to one side and add the white parts of the green onions, broccoli, snap peas, red bell pepper, and carrot to the other side. 12. Stir-fry the vegetables for about 3-5 minutes until they are tender-crisp. I love keeping them vibrant and slightly crunchy for that perfect texture. 13. Once the vegetables are cooked, mix them with the chicken in the skillet, ensuring everything is well combined. Season with salt and pepper to taste.

Assembling the Bowl

14. To assemble the teriyaki chicken bowl, start by placing a generous scoop of cooked rice at the bottom of each bowl. I prefer using white rice for its fluffy texture, but brown rice works just as well if you’re looking for a healthier option. 15. Next, spoon the teriyaki chicken and vegetable mixture over the rice, making sure to distribute it evenly among the bowls. 16. For a finishing touch, sprinkle the chopped green onion tops and sesame seeds over the top of each bowl. This adds a nice crunch and a pop of flavor.

Serving Suggestions

17. Serve the teriyaki chicken bowls warm, and feel free to add any additional toppings you like. Some great options include sliced avocado, pickled ginger, or even a drizzle of sriracha for a spicy kick. 18. If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop before serving. Enjoy your delicious homemade teriyaki chicken bowl! It’s a perfect meal for busy weeknights or when you want to impress your friends and family with a flavorful dish that’s easy to prepare.

Conclusion:

In summary, this Teriyaki Chicken Bowl is an absolute must-try for anyone looking to elevate their weeknight dinners with a burst of flavor and a touch of Asian-inspired cuisine. The combination of tender chicken, vibrant vegetables, and a rich, homemade teriyaki sauce creates a dish that is not only delicious but also visually appealing. Plus, it’s incredibly versatile! You can easily swap out the chicken for tofu or shrimp, or even add in your favorite seasonal vegetables to make it your own. For a complete meal, consider serving it over a bed of fluffy jasmine rice or quinoa, and don’t forget to sprinkle some sesame seeds and green onions on top for that extra crunch and flavor. If you’re feeling adventurous, try adding a dash of sriracha for a spicy kick or some pineapple chunks for a sweet twist. I encourage you to give this Teriyaki Chicken Bowl a try and make it a staple in your meal rotation. Once you do, I’d love to hear about your experience! Share your thoughts, any variations you tried, or even a photo of your creation. Cooking is all about experimenting and sharing, so let’s inspire each other in the kitchen! Happy cooking! Print

June 3, 2025 by Melissa