Delicious Teriyaki Chicken Rice Bowl For Busy Nights Recipe

I love making my Teriyaki Bowls Recipe, especially with tender chicken thighs, crisp broccoli and vibrant red and yellow bell peppers. The blend of soy sauce, honey and ginger creates a palate pleasing balance that keeps me coming back for more. This dish brings a simple yet satisfying twist to my dinner routine.

I’m excited to share this Delicious Teriyaki Chicken Rice Bowl recipe that’s perfect for those crazy busy nights. This dish hit me one hectic afternoon while I was scouring for easy dinner meals using teriyaki sauce and other flavors I love.

I tossed together 1 lb boneless, skinless chicken thighs, seasoned them with salt and pepper and pan-fried them in a bit of vegetable oil until they got a nice golden crust. Then, I whipped up a glaze with 1/3 cup soy sauce, a touch of honey, minced garlic, and a hint of fresh grated ginger that really brought everything together.

I added crisp broccoli florets, along with red and yellow bell peppers, to keep it colorful and nutritious. Served over freshly cooked rice or quinoa, this bowl is an absolute lifesaver when you need a fast, tasty dinner that doesn’t skimp on flavor.

Enjoy, and happy cooking!

Why I Like this Recipe

I love how this recipe gives me a delicious mix of sweet and savory flavors that just pops up every time I make it. I feel like the sauce perfectly complements the tender chicken and crisp veggies which makes every bite exciting. I also like that it’s super fast and easy to throw together on busy nights even if I’m not exactly a master chef. And honestly, the aroma of garlic and ginger warms my kitchen and reminds me of cozy, home-cooked meals that I grew up eating.

Ingredients

• Chicken thighs are juicy, tender, and packed with protein for satisfying meals.
• Soy sauce adds salty umami flavor while balancing the sweet and tangy elements.
• Honey or brown sugar makes the dish slightly sweet and delightfully sticky.
• Broccoli provides crunchy texture, fiber, and essential vitamins for a healthy boost.
• Rice or quinoa give hearty carbohydrates making the bowl filling and energy-packed.
• Fresh garlic and ginger add a zesty kick and comforting warmth to the dish.

Ingredient Quantities

• 1 lb boneless, skinless chicken thighs cut into bite sized pieces
• Salt and pepper to taste
• 2 tbsp vegetable oil
• 1/3 cup soy sauce
• 1/4 cup water
• 3 tbsp honey or brown sugar
• 2 tbsp rice vinegar
• 1 clove garlic, minced
• 1 tsp freshly grated ginger
• 2 cups broccoli florets
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 2 cups cooked rice or quinoa
• 1 tsp sesame seeds (optional)
• 2 green onions, sliced (optional)

How to Make this

1. Start by seasoning your chicken thighs with salt and pepper. Cut them into bite sized pieces if you haven’t already.

2. Heat 2 tbsp of vegetable oil in a large skillet over medium-high heat and add the chicken pieces. Cook for about 4-5 minutes until they start to brown.

3. While the chicken is cooking, mix together 1/3 cup soy sauce, 1/4 cup water, 3 tbsp honey (or brown sugar), 2 tbsp rice vinegar, the minced garlic and 1 tsp grated ginger in a small bowl.

4. Pour the sauce over the chicken in the skillet. Let it simmer and cook for another 5-7 minutes until the sauce thickens and the chicken is fully cooked.

5. In the meantime, in another pan, add your 2 cups broccoli florets along with the sliced red and yellow bell peppers. Stir fry them for 3-4 minutes until they are crisp but still tender.

6. If you’re using rice or quinoa, make sure it’s already cooked and kept warm. You can reheat it slightly if needed.

7. Now it’s time to put everything together. Scoop your warm rice or quinoa into bowls.

8. Spoon the teriyaki chicken mixture evenly over the rice, ensuring you get plenty of the savory sauce.

9. Add the stir-fried vegetables on top or alongside the chicken, whichever you prefer.

10. For a little extra flavor and crunch, sprinkle 1 tsp sesame seeds and scatter 2 sliced green onions over the bowl. Serve immediately and enjoy your quick meal!

Equipment Needed

1. A sharp knife for cutting the chicken and slicing the bell peppers and green onions.
2. A sturdy cutting board to chop and prep all the ingredients.
3. A large skillet for cooking the chicken, browning it and simmering the sauce.
4. A smaller bowl to mix the soy sauce, water, honey, vinegar, garlic, and ginger.
5. A separate pan for stir frying the broccoli and bell peppers.
6. Measuring cups and spoons to get the sauce ingredients right.
7. A spatula or wooden spoon for stirring the chicken and vegetables during cooking.
8. Bowls or plates for serving the finished dish.

FAQ

Delicious Teriyaki Chicken Rice Bowl For Busy Nights Recipe Substitutions and Variations

• Chicken: You can swap the chicken thighs for chicken breasts or even use firm tofu if you’re lookin’ for a veg option
• Soy Sauce: If you need a gluten free choice, try substituting with Tamari since it works pretty much the same
• Vehicle Oil: In place of vegetable oil, canola oil or even olive oil works out, though it might change the flavor a bit
• Sweetener: Instead of honey or brown sugar, a dash of maple syrup or agave nectar can be a cool alternative
• Rice Vinegar: If you don’t have rice vinegar, apple cider vinegar with a pinch of sugar can be used to get a similar tangy effect

Pro Tips

1. Make sure you dont overcrowd the pan when you’re browning the chicken. This helps keep it crispy on the outside and juicy inside so the meat doesn’t steam away.

2. Keep the veggies separate and stir-fry them quickly over high heat. Overcooking them will make them mushy and you’ll lose that nice crunch that makes the dish pop.

3. When you mix the sauce, give it a good whisk so all the honey or brown sugar blends well with the other ingredients. This stops the sugar from burning and creates a smooth glaze over the chicken.

4. Prep all your ingredients before you start cooking. Having everything chopped and measured keeps the process smooth and stops you from rushing the steps, so every component cooks perfectly.