These Teriyaki Chicken Bowls feature a homemade teriyaki sauce. They’re loaded with veggies and you can enjoy them with white, brown, or cauliflower rice!
Teriyaki Chicken Bowls
Homemade Teriyaki Chicken Bowls
If you’re looking for a meal that’s both simple and full of rich, savory flavors, Teriyaki Chicken Bowls are a great choice. This dish features tender, grilled chicken slices, perfectly cooked rice, and vibrant green broccoli, all drizzled with a glossy, mouth-watering teriyaki sauce. A sprinkle of sesame seeds on top adds a delightful crunch and a touch of nuttiness, enhancing the overall flavor.
One of the most captivating features of Teriyaki Chicken Bowls is their visual appeal. The contrast between the dark, glossy teriyaki glaze and the vibrant green broccoli creates a dish that’s as stunning as it is tasty. Serving it in a bowl not only makes it convenient to enjoy but also elevates the dining experience, with each bite offering a harmonious blend of flavors and textures.
Perfect for Any Occasion
Whether you’re whipping up a quick weeknight dinner or aiming to impress guests with a homemade meal, Teriyaki Chicken Bowls are versatile enough for any occasion. With a balanced mix of protein, vegetables, and grains, this dish is sure to please everyone. Plus, it’s easy to prepare, allowing you to spend less time in the kitchen and more time enjoying your delicious creation.
A Journey of Flavors
The teriyaki sauce, with its perfect balance of sweet and savory notes, is the star of this dish. It adds a depth of flavor that transforms simple ingredients into something extraordinary. Every bite of tender chicken, coated in the rich sauce, combined with fluffy rice and crisp broccoli, offers a delightful blend of flavors that will keep you coming back for more.
FAQs
Can I Use Frozen Vegetables?
Yes, you can definitely use frozen vegetables instead of fresh for this recipe. Just be sure to cook the veggies before adding them to your teriyaki bowl.
Can I Bake the Chicken Instead of Grilling?
Absolutely! If you don’t have a grill, feel free to bake the chicken. You can even use leftover chicken or rotisserie chicken!
Tips for the Best Teriyaki Chicken Bowls:
– You don’t need to add extra salt since the homemade teriyaki sauce already provides enough saltiness.
– Feel free to swap in veggies that are different from the ones listed in this recipe. Snap peas and bell peppers would be great with the teriyaki!
– If you have leftovers, store the teriyaki sauce separately from the chicken and veggies.
Be sure to check out these other delicious chicken recipes!
Slow Cooker Chicken Noodle Soup
Slow Cooker Chicken Thighs
Creamy Chicken Noodle Soup
Creamy Tuscan Chicken
Teriyaki Chicken Bowls
Ingredients
Teriyaki sauce
- 1/2 cup low-sodium soy sauce
- 1/2 cup water
- 3 tablespoon packed light-brown sugar
- 3 tablespoon honey
- 3 cloves garlic minced (1 tablespoon)
- 1 tablespoon minced ginger
- 1 tablespoon rice vinegar
- 1 1/2 tablespoon cornstarch
Chicken, veggies and rices
- 3 1/2 tablespoon olive oil divided, plus more for brushing grill
- 1 1/2 lbs bonless skinless chicken breasts
Ground black pepper
- 1 medium zucchini cut into half moons and quartered (1 1/2 cups)
- 1 1/2 cups matchstick carrots
- 2 1/2 cups small diced broccoli florets
- 1 1/2 - 2 cups white or brown rice cooked according to package instructions (I personally like using short grain brown rice)
- Sesame seeds optional
Instructions
For the teriyaki sauce:
- In a small saucepan, whisk together low-sodium soy sauce, 1/4 cup + 2 tablespoons of water, brown sugar, honey, garlic, ginger, and rice vinegar. Bring the mixture to a gentle boil over medium-high heat. Whisk together cornstarch with the remaining 2 tablespoons of water, then add it to the sauce mixture in the saucepan. Reduce the heat slightly and let it boil for 1 minute, stirring constantly. Remove from heat and set aside.
For the chicken:
- Brush both sides of the chicken with 1 1/2 tablespoons of olive oil and season with pepper (no need for salt since the teriyaki sauce is already salty). Preheat a grill over medium-high heat (around 425 - 450°F/220-230°C). Lightly brush the grill grates with oil, then grill the chicken until the center registers 160 - 165°F/ 70-73°C on an instant-read thermometer, about 4 minutes per side. Remove from the grill and let it rest for 5 minutes, then dice it into cubes.
For the veggies:
- Heat the remaining 2 tablespoons of olive oil in a sauté pan over medium-high heat. Add the zucchini, broccoli, and carrots, and sauté for 4 to 5 minutes until they are crisp-tender.
- To assemble bowls:
- Layer the cooked rice into 4 bowls, then top each with 1/4 of the diced chicken and 1/4 of the sautéed veggies. Drizzle your desired amount of teriyaki sauce over the tops (you'll have some extra left over - save it for chicken or salmon the next day), and sprinkle with sesame seeds. Serve warm.
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Teriyaki Chicken Bowls