Go Back
- 1 lb boneless, skinless chicken thighs, cubed - 1 cup teriyaki sauce (store-bought or homemade) - 2 cups cooked jasmine rice The chicken thighs are my favorite for this dish. They stay juicy and tender. You can use store-bought teriyaki sauce if you're short on time. Homemade sauce gives a richer taste. Jasmine rice is perfect because it’s soft and fragrant. - 1 red bell pepper, sliced - 1 cup broccoli florets - 1 tablespoon ginger, grated - 2 cloves garlic, minced Adding vegetables boosts the dish's flavor and color. Red bell pepper gives sweetness. Broccoli adds crunch and nutrition. Ginger and garlic are the keys to flavor. They enhance the taste in every bite. - 2 green onions, chopped - Sesame seeds for garnish Garnishes are not just pretty; they add flavor, too. Fresh green onions give a nice crunch. Sesame seeds add a nutty taste. Always use fresh ingredients for a bright presentation. This makes the meal inviting and delicious. Marinating the chicken is key. It helps the chicken absorb the flavors. I recommend marinating for at least 30 minutes. This gives the ginger and garlic time to work their magic. You can even marinate it overnight for a deeper taste. Use half of the teriyaki sauce, along with salt and pepper. This simple step makes all the difference in flavor. For the best results, use a large skillet or wok. Heat sesame oil over medium-high heat. Add the marinated chicken and let it cook. Stir occasionally for about 6-8 minutes. You want it golden brown and fully cooked. Make sure the chicken is not crowded. This helps it cook evenly and stay juicy. Once the chicken is done, it’s time for the veggies. Add sliced red bell pepper and broccoli florets. Stir-fry them for 4-5 minutes. The goal is to keep them tender but crisp. This adds great color and crunch to your bowl. Remember not to overcook the veggies. You want them vibrant and fresh. Now for the fun part: glazing. Pour the rest of the teriyaki sauce over your chicken and veggies. Stir well to coat everything evenly. Cook for an additional 2-3 minutes until heated through. To assemble, divide the cooked jasmine rice into bowls. Top each bowl with your teriyaki chicken and vegetable mix. Garnishing makes your dish pop! Sprinkle chopped green onions and sesame seeds on top. This adds flavor and a nice crunch. For the best look, serve the bowls right away. Enjoy the bright colors and delicious smell. Your homemade teriyaki chicken bowls are ready to impress! To get great chicken, use boneless, skinless chicken thighs. They stay juicy and tender. For best results, marinate the chicken for at least 30 minutes. This lets the flavors soak in. When cooking, heat the skillet over medium-high heat. This helps the chicken get that nice golden color. Cook it for about 6-8 minutes. Stir it often to avoid burning. For the vegetables, add them after the chicken is cooked. Stir-fry them for 4-5 minutes. Keep the heat high to maintain crispness. You want them tender but still bright and crunchy. Choosing the right teriyaki sauce is key. You can use store-bought or make your own. Look for a sauce that is not too sweet. A good balance of salty and sweet works best. Fresh vegetables always taste better than frozen. If you do use frozen, thaw them first. This will help them cook evenly and maintain texture. Fresh broccoli and red bell peppers add color and crunch. Meal prep can save you time. You can marinate the chicken a day ahead. Store it in the fridge until you’re ready to cook. If you have leftover chicken, use it for quicker meals. Just heat it up and add new veggies. You can easily whip up a tasty dish in minutes. This makes it simple to enjoy teriyaki bowls any day of the week. {{image_2}} You can switch out chicken for other proteins. Tofu works great for a vegetarian option. Just press the tofu to remove extra moisture. Cut it into cubes and marinate just like the chicken. Cook it for about 5-7 minutes until it's golden. Shrimp is another tasty choice. Use raw shrimp, peeled and deveined. Cook it for just 3-4 minutes, as shrimp cooks quickly. Always adjust the cooking time based on the protein you choose. If you want to switch the rice, try quinoa. Quinoa has a nutty flavor and is high in protein. Just cook it according to package instructions before adding it to your bowl. Cauliflower rice is another option. It's low in carbs and adds a light texture. You can find it frozen or fresh. Sauté it for a few minutes to warm it up before serving. Feel free to swap in seasonal vegetables. Try carrots, snap peas, or zucchini for variety. These can add color and crunch to your bowl. You can also mix in greens like spinach or kale. These add nutrition and flavor. For a fun twist, add fruit, such as pineapple, for a sweet touch. To store leftovers, first let the teriyaki chicken bowls cool down. Place them in an airtight container. This keeps the flavors fresh. Your dish will last up to four days in the refrigerator. Always check for signs of spoilage before eating. To freeze teriyaki chicken bowls, let them cool completely. Then, scoop portions into freezer-safe containers. Make sure to leave some space at the top. This helps with expansion. They can stay good for up to three months. When you’re ready to eat, thaw the bowls overnight in the fridge. Reheat in a skillet over medium heat. Add a splash of water for moisture. For meal prepping, use glass or BPA-free plastic containers. These are great for keeping food fresh. It’s best to portion out the chicken, rice, and veggies separately. This way, they stay fresh longer. You can mix them right before eating. I recommend marinating the chicken for at least 30 minutes. This time allows the meat to soak up the flavors. If you have more time, try marinating for up to 2 hours. Longer marination enhances the taste even more. Yes, you can use store-bought teriyaki sauce. It saves time and can taste great. However, homemade sauce gives you control over ingredients and flavor. Store-bought sauces may have added sugars and preservatives, so read the labels. You can serve your teriyaki chicken bowls with various sides. Steamed edamame or a fresh cucumber salad works well. You could also add pickled vegetables for a zingy contrast. These sides bring color and flavor to your meal. Yes, you can make this recipe gluten-free. Use gluten-free soy sauce or tamari instead of regular soy sauce. Ensure your teriyaki sauce is gluten-free as well. Most of the other ingredients are naturally gluten-free, making this easy. Yes, you can prepare teriyaki chicken bowls ahead of time. Cook the chicken and veggies, then store them separately from the rice. When ready to serve, just reheat everything. This makes for a quick and easy meal later! This blog post covered how to make delicious teriyaki chicken bowls. We explored ingredients like boneless chicken thighs, flavored veggies, and fresh garnishes. I detailed easy steps for marinating, cooking, and assembling the dish. You learned helpful tips for perfect results and creative variations to try. Remember, cooking is fun and exploring flavors can make your meals even better. Enjoy your cooking adventure and don't hesitate to experiment!

Teriyaki Chicken Bowls Better Than Takeout

Savor delicious Teriyaki Chicken Bowls better than takeout with this easy recipe! Marinated chicken, vibrant veggies, and fragrant jasmine rice come together in a flavorful dish that's quick to make at home. Perfect for a weeknight dinner, these bowls are sure to impress. Click through for the full recipe and elevate your cooking game today! #TeriyakiChicken #HomeCooking #HealthyRecipes #EasyMeals
Print Recipe Pin Recipe

Ingredients
  

1 lb boneless, skinless chicken thighs, cubed

1 cup teriyaki sauce (store-bought or homemade)

2 cups cooked jasmine rice

1 tablespoon ginger, grated

2 cloves garlic, minced

1 red bell pepper, sliced

1 cup broccoli florets

2 green onions, chopped

1 tablespoon sesame oil

Sesame seeds for garnish

Salt and pepper to taste

Instructions
 

Marinate the Chicken: In a bowl, mix the cubed chicken thighs with half of the teriyaki sauce, grated ginger, minced garlic, salt, and pepper. Let it marinate for at least 30 minutes to absorb the flavors.

    Cook the Chicken: In a large skillet or wok, heat the sesame oil over medium-high heat. Add the marinated chicken to the skillet and cook for about 6-8 minutes, stirring occasionally, until golden brown and cooked through.

      Add Vegetables: Once the chicken is cooked, add the sliced red bell pepper and broccoli florets to the skillet. Stir-fry for another 4-5 minutes until the vegetables are tender but still crisp.

        Glaze with Sauce: Pour the remaining teriyaki sauce over the chicken and veggies in the skillet. Stir well to coat everything in the sauce and cook for an additional 2-3 minutes until heated through.

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

            Garnish and Serve: Sprinkle with chopped green onions and sesame seeds for added flavor and crunch. Serve immediately and enjoy!

              Prep Time: 10 minutes | Total Time: 50 minutes | Servings: 4