There’s something magical about a perfectly glazed piece of chicken nestled on a bed of fluffy rice, surrounded by vibrant vegetables. Today, I’m excited to share my tried-and-tested teriyaki chicken rice bowl recipe that I’ve perfected over years of cooking for my family. This isn’t just another recipe – it’s a complete meal that brings together the sweet-savory balance of Japanese cuisine in a convenient, customizable format.
Essential Ingredients
Before we dive into the cooking process, let’s break down what makes this dish special. I’ve tested countless variations to find the perfect balance of ingredients:
For the Teriyaki Sauce
- ½ cup soy sauce (preferably low-sodium)
- ¼ cup mirin (Japanese sweet rice wine)
- ¼ cup brown sugar
- 2 tablespoons honey
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon cornstarch
- ¼ cup water
For the Chicken and Rice
- 1.5 pounds boneless, skinless chicken thighs
- 2 cups Japanese short-grain rice
- 2.5 cups water (for rice)
- 2 tablespoons neutral oil (like vegetable or canola)
Fresh Toppings
- 2 cups broccoli florets
- 1 large carrot, julienned
- 1 cup edamame, shelled
- 2 green onions, thinly sliced
- 1 tablespoon sesame seeds
- Nori strips (optional)
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 485 |
| Protein | 32g |
| Carbohydrates | 58g |
| Fat | 16g |
| Fiber | 4g |
| Sugar | 12g |
| Sodium | 850mg |
Step-by-Step Cooking Instructions
Preparing the Rice
- Rinse the rice thoroughly until the water runs clear
- Add rice and water to a rice cooker or heavy-bottomed pot
- If using a pot, bring to boil, reduce heat, and simmer covered for 18 minutes
- Let rest for 10 minutes after cooking
Making the Teriyaki Sauce
- Combine soy sauce, mirin, brown sugar, and honey in a small saucepan
- Add minced garlic and grated ginger
- Mix cornstarch with water to create a slurry
- Heat sauce mixture over medium heat until it begins to simmer
- Add cornstarch slurry and whisk until sauce thickens
- Remove from heat and let cool slightly
Cooking the Chicken
- Cut chicken thighs into 1-inch pieces
- Heat oil in a large skillet over medium-high heat
- Add chicken and cook until golden brown (about 5-7 minutes)
- Pour in half the teriyaki sauce
- Simmer until sauce is reduced and chicken is glazed (3-4 minutes)
Preparing the Vegetables
- Steam broccoli until crisp-tender (3-4 minutes)
- Julienne carrots
- Cook edamame according to package instructions
- Slice green onions
Assembly
- Divide rice among bowls
- Top with glazed chicken
- Arrange vegetables around the chicken
- Drizzle with remaining teriyaki sauce
- Garnish with sesame seeds, green onions, and nori strips
Pro Tips for the Perfect Bowl
I’ve learned these valuable lessons through trial and error:
- Don’t skip rinsing the rice – it removes excess starch and prevents mushiness
- Use chicken thighs instead of breast meat for more flavor and moisture
- Cut chicken pieces uniformly for even cooking
- Let the sauce reduce until it coats the back of a spoon
- Steam vegetables just until crisp-tender to maintain nutrients and texture
Storage and Meal Prep
This recipe is perfect for meal prep. Here’s how to store and reheat:
- Store components separately in airtight containers
- Keep refrigerated for up to 4 days
- Reheat chicken and rice separately in microwave
- Add fresh vegetables just before serving
- Extra sauce keeps for up to 1 week refrigerated
Customization Options
Make this recipe your own with these variations:
Protein Options
- Tofu (firm, pressed and cubed)
- Salmon fillet
- Shrimp
- Tempeh
Vegetable Alternatives
- Sugar snap peas
- Bell peppers
- Mushrooms
- Baby bok choy
- Spinach
Grain Substitutions
- Brown rice
- Quinoa
- Cauliflower rice
- Soba noodles
Common Questions and Answers
Q: Can I make this dish gluten-free?
A: Yes! Use tamari instead of soy sauce and ensure your mirin is gluten-free certified.
Q: How can I make the sauce less sweet?
A: Reduce the brown sugar and honey amounts by half, and adjust to taste.
Q: Can I prepare the teriyaki sauce in advance?
A: Absolutely! The sauce keeps well in an airtight container in the refrigerator for up to a week.
Q: What’s the best way to achieve that glossy teriyaki finish?
A: The key is reducing the sauce until it coats the back of a spoon and letting it bubble with the chicken for the last few minutes of cooking.
Q: How do I prevent the chicken from becoming dry?
A: Use chicken thighs instead of breast meat, and don’t overcook. Remove from heat as soon as it’s cooked through.
Serving Suggestions
- Add pickled ginger on the side
- Serve with miso soup
- Include a side of cucumber salad
- Offer extra teriyaki sauce at the table
- Add wasabi or spicy mayo for heat lovers
Health and Dietary Considerations
This bowl provides a balanced meal with:
- Lean protein from chicken
- Complex carbohydrates from rice
- Fiber from vegetables
- Essential vitamins and minerals
- Customizable portions for different dietary needs
Remember to adjust portions and ingredients based on your specific dietary requirements. The recipe can be modified to accommodate most dietary restrictions while maintaining its delicious flavor profile.
