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The Sweet & Savory Teriyaki Chicken Rice Bowl is a delightful culinary creation that beautifully combines vibrant flavors and textures into a single satisfying dish. Originating from Japan, teriyaki chicken has transcended its cultural boundaries, becoming a beloved staple in various cuisines around the world. This dish celebrates the harmonious balance between sweet and savory elements, making it a hit among both adults and children.

Teriyaki Chicken Rice Bowl

Elevate your dinner game with this mouthwatering Sweet & Savory Teriyaki Chicken Rice Bowl! Featuring tender, marinated chicken thighs sautéed to perfection, this dish pairs beautifully with fluffy rice and vibrant veggies like broccoli, snap peas, and bell peppers. Drizzle with homemade teriyaki sauce and garnish with fresh green onions and sesame seeds for a deliciously balanced meal that’s sure to impress. Easy to make and full of flavor, it's perfect for any night of the week!
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Ingredients
  

1 lb (450g) boneless, skinless chicken thighs

1 cup white or brown rice (uncooked)

1 cup broccoli florets

1 cup snap peas

1 red bell pepper, sliced

1 tablespoon sesame oil

2 tablespoons vegetable oil

1/4 cup soy sauce

1/4 cup mirin (Japanese sweet rice wine)

2 tablespoons honey

1 tablespoon rice vinegar

2 cloves garlic, minced

1 teaspoon grated fresh ginger

2 green onions, sliced (for garnish)

Sesame seeds (for garnish)

Instructions
 

Marinate the Chicken: In a medium bowl, whisk together soy sauce, mirin, honey, rice vinegar, garlic, and ginger. Add the chicken thighs and marinate in the refrigerator for at least 30 minutes (or up to 2 hours for more flavor).

    Cook the Rice: Rinse the rice under cold water until the water runs clear. In a medium saucepan, combine the rice with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes (for white rice) or 40 minutes (for brown rice). Once done, fluff with a fork and set aside.

      Sauté the Vegetables: In a large skillet or wok, heat the vegetable oil over medium-high heat. Add broccoli, snap peas, and red bell pepper. Stir-fry for about 4-5 minutes until the vegetables are tender-crisp. Remove from skillet and set aside.

        Cook the Chicken: In the same skillet, add sesame oil and heat over medium-high. Remove chicken from the marinade (discarding the marinade) and cook for 6-7 minutes on each side until golden brown and cooked through. If desired, sprinkle a bit of sesame seeds while cooking for added flavor.

          Assemble the Bowl: Slice the cooked chicken and place it over a serving of rice. Arrange the sautéed vegetables alongside the chicken. Drizzle some additional teriyaki sauce if desired.

            Garnish and Serve: Top with sliced green onions and sprinkle sesame seeds on top. Serve hot and enjoy your delightful Teriyaki Chicken Rice Bowl!

              Prep Time: 30 minutes | Total Time: 1 hour | Servings: 4