Homemade Teriyaki Chicken Bowls
Savor the flavors of Asia with this delicious and easy-to-make Homemade Teriyaki Chicken Bowls recipe. Juicy chicken thighs are marinated and cooked in a savory-sweet teriyaki sauce, then served over fluffy jasmine rice with crisp steamed broccoli and colorful bell peppers. Perfect for a quick weeknight dinner or meal prep, this dish is packed with flavor, nutrients, and satisfaction.
🛒Ingredients
- 1 1/2 pounds boneless, skinless chicken thighs
- 1 cup jasmine rice
- 2 cups water
- 1 cup broccoli florets
- 1 red bell pepper, sliced
- 1 tablespoon vegetable oil
- 2 tablespoons sesame seeds
- 2 green onions, chopped
- 1/4 cup soy sauce
- 1/4 cup mirin
- 1/4 cup sake
- 2 tablespoons brown sugar
- 1 tablespoon honey
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon cornstarch
- 2 tablespoons water
🔧Kitchen Tools Needed
- Saucepan
- Skillet
- Mixing bowl
- Resealable plastic bag
- Knife
- Cutting board
📝Instructions
- 1
Begin by preparing the teriyaki sauce. In a small saucepan over medium heat, combine soy sauce, mirin, sake, brown sugar, honey, minced garlic, and grated ginger. Stir until the sugar is dissolved.
- 2
In a separate small bowl, mix cornstarch with 2 tablespoons of water until smooth. Add the cornstarch mixture to the saucepan, stirring constantly until the sauce thickens. Remove from heat and set aside.
- 3
Place the chicken thighs in a large resealable plastic bag or shallow dish. Pour half of the prepared teriyaki sauce over the chicken, reserving the other half for later. Seal the bag and marinate the chicken in the refrigerator for at least 30 minutes, or up to overnight for more flavor.
- 4
While the chicken is marinating, rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine rice and 2 cups of water. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 15 minutes or until the rice is tender and the water is absorbed. Fluff with a fork and keep warm.
- 5
Heat vegetable oil in a large skillet over medium-high heat. Remove chicken from the marinade, letting the excess drip off, and cook in the skillet for 5-7 minutes on each side, or until fully cooked and browned. Remove from the skillet and let rest for a few minutes before slicing.
- 6
In the same skillet, add broccoli florets and sliced bell pepper. Stir-fry for 4-5 minutes until just tender.
- 7
To assemble the bowls, divide the cooked rice among four bowls. Top with sliced chicken, steamed broccoli, and bell peppers. Drizzle with the reserved teriyaki sauce.
- 8
Garnish with sesame seeds and chopped green onions before serving.
🥗Nutrition Information
⚡Calories per serving: 600
🏷️Recipe Tags
❓Frequently Asked Questions
Can I use chicken breast instead of thighs?
Yes, you can substitute chicken breast for thighs. Adjust cooking time as needed to ensure the chicken is fully cooked.
How can I make this recipe gluten-free?
To make the recipe gluten-free, use tamari or a gluten-free soy sauce alternative in place of regular soy sauce.
