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Teriyaki, a culinary term that translates to "glazed grill," has its roots deeply embedded in Japanese cuisine. The cooking technique dates back to the Edo period (1603-1868) when it was popularized among Japanese households and restaurants. Traditionally, teriyaki involves grilling or broiling meat—often fish or chicken—coated with a glossy marinade made from soy sauce, sake, and sugar.

Teriyaki Chicken Rice Bowl

Enjoy a delicious Teriyaki Chicken Rice Bowl that's easy to make and bursting with flavor! Marinate tender chicken thighs in a savory blend of soy sauce, honey, garlic, and ginger, then grill them to perfection. Serve over fluffy jasmine rice, topped with vibrant steamed veggies like broccoli and bell peppers. Drizzle with thickened teriyaki sauce and garnish with green onions and sesame seeds. Perfect for a quick weeknight dinner or meal prep!
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Ingredients
  

2 boneless, skinless chicken thighs

1 cup jasmine rice

1 cup water or chicken broth

1/4 cup soy sauce (low sodium preferred)

2 tablespoons honey or brown sugar

1 tablespoon rice vinegar

1 tablespoon sesame oil

1 teaspoon minced garlic

1 teaspoon grated ginger

1/2 cup broccoli florets

1/2 cup sliced bell peppers (red or yellow)

2 green onions, sliced

1 tablespoon sesame seeds (optional)

Salt and pepper to taste

Instructions
 

Marinate the Chicken: In a mixing bowl, combine the soy sauce, honey (or brown sugar), rice vinegar, sesame oil, minced garlic, and grated ginger. Stir until well mixed. Add the chicken thighs to the marinade, ensuring they are fully coated. Cover and let marinate for at least 30 minutes, or up to 2 hours in the fridge for more flavor.

    Cook the Rice: Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, bring 1 cup of water (or chicken broth) to a boil. Add the rinsed rice, a pinch of salt, and reduce the heat to low. Cover and simmer for about 15 minutes, or until the rice is tender and the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.

      Prepare the Vegetables: While the rice is cooking, steam the broccoli florets and bell peppers until slightly tender, about 4-5 minutes. You can use a steaming basket or microwave with a splash of water in a covered dish.

        Cook the Chicken: Heat a skillet or grill pan over medium-high heat. Remove the chicken from the marinade (reserve the marinade for later) and cook the chicken for 5-7 minutes on each side or until it’s cooked through and no longer pink in the center. Remove from heat and let it rest for a few minutes before slicing into strips.

          Thicken the Sauce: In the same skillet, add the reserved marinade and simmer it for 3-4 minutes until slightly thickened, stirring occasionally.

            Assemble the Bowl: In bowls, place a generous scoop of jasmine rice as the base. Top with sliced teriyaki chicken, steamed vegetables, and drizzle the thickened sauce over the top.

              Garnish: Sprinkle with sliced green onions and sesame seeds if desired.

                Serve: Enjoy your flavorful Teriyaki Chicken Rice Bowl hot!

                  Prep Time: 30 minutes | Total Time: 1 hour | Servings: 2