Contents
- 1 Better Than Takeout, Ready in 20 Minutes
- 2 What Makes This Recipe a Winner?
- 3 Ingredients You’ll Need
- 4 Step-by-Step Instructions
- 5 Tips for Perfect Teriyaki Chicken Rice Bowls
- 6 Variations to Try
- 7 Nutrition Info (Per Serving Approximate)
- 8 Frequently Asked Questions (FAQs)
- 9 Why This Recipe Beats Takeout
- 10 Serving Suggestions
Better Than Takeout, Ready in 20 Minutes
Who says you need to order takeout for a delicious teriyaki chicken meal? These Quick Teriyaki Chicken Rice Bowls bring the flavors of your favorite Asian restaurant right into your kitchen in under 20 minutes. Tender chicken coated in a luscious, sweet, and savory teriyaki sauce served over fluffy rice, topped with fresh, crisp veggies — this recipe is the perfect weeknight dinner for busy families and anyone craving a wholesome, satisfying meal without the hassle.
This recipe is not only fast and flavorful, but it’s also budget-friendly, family-approved, and free from pork, bacon, wine, or alcohol — keeping it halal and friendly for everyone at your table.
What Makes This Recipe a Winner?
Ready in under 20 minutes: Perfect for busy weeknights.
Healthy and balanced: Lean protein, veggies, and carbs all in one bowl.
Customizable veggies: Use whatever’s fresh or in your fridge.
Make-ahead friendly: Cook the chicken or rice in advance to save even more time.
No complicated ingredients: Pantry staples with a fresh twist.
Halal-friendly: No pork, bacon, wine, or alcohol.
Ingredients You’ll Need
| Ingredient | Quantity | Notes |
|---|---|---|
| Boneless, skinless chicken thighs or breasts | 1 lb | Thighs for juiciness; breasts for leaner |
| Cooked white or brown rice | 4 cups cooked | Use leftover rice to save time |
| Broccoli florets | 1½ cups | Fresh or frozen |
| Carrots, sliced thin | 1 cup | Adds crunch and color |
| Green onions, chopped | 2 stalks | For garnish |
| Sesame seeds | 1 tbsp | Toasted for topping |
For the Teriyaki Sauce
| Ingredient | Quantity | Notes |
|---|---|---|
| Soy sauce (or tamari for gluten-free) | ½ cup | Choose low sodium if preferred |
| Brown sugar | 3 tbsp | Adjust sweetness to taste |
| Honey | 1 tbsp | Optional for extra sweetness |
| Rice vinegar | 1 tbsp | Adds tang |
| Garlic, minced | 2 cloves | Fresh garlic amps flavor |
| Fresh ginger, grated | 1 tsp | Optional but recommended |
| Cornstarch | 1 tbsp | For thickening the sauce |
| Water | ¼ cup | Mix with cornstarch for slurry |
| Sesame oil | 1 tsp | Adds nutty aroma |
Step-by-Step Instructions
Prepare Your Rice First
If you don’t have leftover rice, start cooking your rice first. Brown rice takes longer but adds fiber, while white rice is quicker and fluffy. Use a rice cooker or stovetop method. This recipe works well with pre-cooked rice to save time.
Make the Teriyaki Sauce
In a small bowl, whisk together soy sauce, brown sugar, honey (if using), rice vinegar, garlic, and ginger.
In a separate small bowl, combine cornstarch and water to make a slurry. Set aside.
Cook the Chicken
Heat 1 tablespoon of oil in a large skillet over medium-high heat.
Season chicken lightly with salt and pepper.
Add chicken to the skillet and cook for about 5-6 minutes per side until browned and cooked through (internal temp 165°F). Remove chicken from the skillet and let rest for a few minutes. Slice into strips or bite-sized pieces.
Sauté the Veggies
In the same skillet, add broccoli florets and sliced carrots with a splash of water to steam slightly. Cook for about 4-5 minutes until crisp-tender.
Remove veggies from skillet and set aside.
Bring It All Together
Pour the prepared teriyaki sauce into the skillet over medium heat.
Stir in the cornstarch slurry and cook for 1-2 minutes until the sauce thickens.
Add chicken and veggies back to the pan, tossing to coat evenly with the sauce.
Serve
Scoop cooked rice into bowls.
Top with teriyaki chicken and veggies.
Garnish with chopped green onions and toasted sesame seeds for extra flavor and crunch.
Tips for Perfect Teriyaki Chicken Rice Bowls
Use chicken thighs for juicier meat: Thighs hold up better under high heat and stay moist.
Prep ingredients ahead: Chop veggies and make sauce in advance for a quick 10-minute cook.
Add crunchy texture: Toasted sesame seeds and fresh veggies give a satisfying crunch.
Make it gluten-free: Use tamari instead of soy sauce.
Adjust sweetness and tanginess: Play with honey and rice vinegar to suit your taste buds.
Variations to Try
Swap veggies: Try bell peppers, snap peas, mushrooms, or zucchini for seasonal variations.
Make it vegan: Replace chicken with tofu or tempeh and use coconut aminos instead of soy sauce.
Add heat: Toss in red pepper flakes or drizzle with sriracha for a spicy kick.
Use cauliflower rice: For a low-carb option, swap traditional rice with cauliflower rice.
Nutrition Info (Per Serving Approximate)
Calories: 450-500
Protein: 35g
Carbs: 45g
Fat: 10-12g
Fiber: 4g
Frequently Asked Questions (FAQs)
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts work well, but be careful not to overcook to keep them juicy.
How do I store leftovers?
Store chicken, veggies, and rice separately in airtight containers in the fridge for up to 3 days. Reheat gently in a skillet or microwave.
Can I freeze this?
Yes, but for best texture, freeze components separately. Reheat slowly to avoid sogginess.
What can I use if I don’t have rice vinegar?
Apple cider vinegar or white vinegar diluted with a pinch of sugar works as a substitute.
Is there a way to make this dish more kid-friendly?
Reduce the garlic and ginger slightly, and serve sauce on the side for dipping.
Why This Recipe Beats Takeout
Making Quick Teriyaki Chicken Rice Bowls at home lets you control ingredients and flavors. It’s fresher, healthier, and more affordable than ordering out. Plus, the satisfaction of a homemade meal with simple pantry staples is unbeatable.
Serving Suggestions
Pair with miso soup or edamame for a full meal.
Serve with a side of steamed dumplings or spring rolls for special occasions.
Add a crunchy Asian slaw for texture contrast.
