Best 3 Teriyaki Chicken Rice Bowl Recipes

Are you craving a satisfying and flavorful meal that combines the sweet and savory flavors of teriyaki sauce with tender chicken and fluffy rice? Look no further! Our article will guide you through the process of creating an irresistible teriyaki chicken rice bowl, a simple yet delectable dish that is sure to tantalize your taste buds. With its juicy chicken coated in a rich and tangy teriyaki glaze, served over fragrant steamed rice and accompanied by an array of colorful and crunchy toppings, this dish offers a symphony of flavors and textures that will leave you craving more.

Here are our top 3 tried and tested recipes!

TERIYAKI BEEF OR CHICKEN RICE BOWL

Teriyaki Beef or Chicken Rice Bowl image

My humteenth recipe for a rice bowl. I can't help myself. Note: An alternative method would be to marinate the rib eye steak or chicken breasts whole and then grill it. Slice it thinly before serving it on the rice with more of the cooked and thickened teriyaki sauce. The version below is similar to the teriyaki bowls which are familiar to most Americans.

Provided by gailanng

Categories One Dish Meal

Time 4h15m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

1/2 lb rib eye steaks, sliced thinly or 1/2 lb boneless skinless chicken
1/2 onion, sliced thinly
1/2 carrot, julienned
6 broccoli florets
1 cup cabbage, shredded
1 cup soy sauce
1 cup sugar
1 garlic clove, minced
1/2 teaspoon fresh ginger, minced
1 tablespoon mirin
1 tablespoon vegetable oil, divided
1 teaspoon cornstarch
1/4 cup water
1 green onion, sliced thinly
1 teaspoon toasted sesame seeds
steamed white rice

Steps:

In a small pot, blend together soy sauce, sugar. Bring to a simmer while stirring to dissolve the sugar; cool. Add minced garlic, ginger and mirin. Marinate the meat slices in this teriyaki sauce mixture for four hours reserving marinade for Step 2.
In a large skillet or wok, heat 1/2 tablespoon of vegetable oil. Stir-fry the onion, carrots, broccoli and cabbage until tender crisp. Remove from pan. Add the remaining half tablespoon of vegetable oil to pan. Stir-fry the marinaded beef or chicken. Remove meat.
Blend the cornstarch with water and pour this into the reserved marinade, stirring to avoid lumps. Pour this into the pan, heat and stir until thickened. Return the cooked beef and vegetables to the pan and stir gently to coat with the sauce.
Place hot, steamed white rice in individual serving bowls. Place cooked vegetables and meat on the rice. Pour on a small amount of thickened teriyaki sauce. Sprinkle with toasted sesame seeds and sliced green onions.

Nutrition Facts : Calories 453.4, Fat 16.7, SaturatedFat 5.7, Cholesterol 38.6, Sodium 4092, Carbohydrate 59.6, Fiber 1.8, Sugar 52.8, Protein 18.8

TERIYAKI CHICKEN RICE BOWL

Teriyaki Chicken Rice Bowl image

Provided by Food Network Kitchen

Time 20m

Yield 4 servings

Number Of Ingredients 12

Ingredients

3 tablespoons teriyaki sauce
2 tablespoons peanut oil (preferably roasted)
4 cups baby spinach (about 2 ounces)
8 ounces sugar snap peas, trimmed and halved
1 orange bell pepper, cut into strips
1 10-ounce container yellow and/or red cocktail tomatoes, quartered
4 scallions, thinly sliced
1/2 cup fresh basil leaves, thinly sliced
2 cups shredded rotisserie chicken (skin removed)
1/2 cup salted roasted cashews, roughly chopped
Kosher salt and freshly ground pepper
2 cups cooked brown rice (thawed if frozen)

Steps:

Whisk the teriyaki sauce, peanut oil and 1/4 cup water in a large bowl until smooth. Add the spinach, snap peas, bell pepper, tomatoes, scallions, basil, chicken and cashews; toss to combine and season with salt and pepper.
Warm the rice in the microwave. Serve topped with the chicken-vegetable salad.

TERIYAKI CHICKEN RICE BOWL FOR ONE

Teriyaki Chicken Rice Bowl for One image

So simple and makes for a good hot meal for lunch or dinner. Easy enough for a teen or college student to prepare. Also, good to use up those odd and end pieces of veggies. I used the least amount of cook time, but that would depend on how the chicken is cooked.

Provided by gailanng

Categories One Dish Meal

Time 20m

Yield 1 serving(s)

Number Of Ingredients 8

Ingredients

1 cup cooked white rice or 1 cup brown rice
1 (4 ounce) boneless skinless chicken breasts (seasoned)
3/4 cup chopped vegetables (carrots, broccoli, zucchini, celery, cabbage or your favorites)
1 teaspoon sesame oil
1/4 cup teriyaki sauce
srirachi chili-garlic sauce
thin sliced green onion, optional garish
sesame seeds, optional garnish

Steps:

Grill chicken breast (about 8-10 minutes in a grill pan or skillet) or bake in oven (350° for about 30 minutes).
Pour sesame oil in hot wok or skillet and sauté vegetables for about 3 minutes.
Mix teriyaki sauce and a few drops of srirachi chili garlic sauce together. Chop chicken breast into slices and pour teriyaki sauce over chicken. Place rice in the bottom of a large bowl. Put sautéed vegetables over rice. Top off bowl with seasoned chicken. Garnish with sliced green onions and/or sesame seeds.

Tips:

For the best flavor, use high-quality ingredients. Look for fresh vegetables, succulent chicken, and flavorful rice.
If you don't have time to marinate the chicken, you can skip this step. However, marinating the chicken will help it to absorb more flavor.
Be careful not to overcook the chicken. Overcooked chicken will be tough and dry.
If you're using a non-stick pan, you may not need to add any oil. However, if you're using a regular pan, add a little oil to prevent the chicken from sticking.
Serve the chicken rice bowl with your favorite toppings. Some popular toppings include shredded carrots, cucumber, avocado, and a fried egg.

Conclusion:

Chicken rice bowl is a delicious and easy-to-make meal that can be enjoyed by people of all ages. It's a great way to use up leftover chicken, and it's also a healthy and affordable option for busy weeknights. With a few simple ingredients and a little bit of time, you can create a delicious chicken rice bowl that your family and friends will love.