Teriyaki Chicken and Rice Bowl

Experience a perfect harmony of flavors with this Teriyaki Chicken and Rice Bowl. This dish features tender chicken pieces coated in a glossy, homemade sauce that strikes the ideal balance between sweet and savory, paired with the crisp freshness of stir-fried vegetables and the tropical brightness of diced pineapple.

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Perfect for a quick weeknight dinner or an impressive meal for guests, this Japanese-American fusion dish is as visually appealing as it is delicious. The sesame-infused sauce binds all the elements together, creating a satisfying bowl that feels both healthy and indulgent.

Ingredients

• For the Chicken and Marinade: 1.5 lbs (680 g) boneless, skinless chicken thighs or breasts, 1/3 cup soy sauce, 1/4 cup mirin, 2 tbsp brown sugar, 2 tbsp honey, 1 tbsp rice vinegar, 2 cloves minced garlic, 1 tsp grated ginger, 1 tsp sesame oil, and a slurry of 1 tbsp cornstarch with 2 tbsp water.
• For the Rice: 2 cups jasmine or short-grain white rice, 3 cups water, and a pinch of salt.
• For the Vegetables: 1 cup broccoli florets, 1 cup sliced carrots, 1 cup sliced red bell pepper, 1 cup snap peas, and 1 tbsp vegetable oil.
• For Garnish: 1 cup diced fresh pineapple, 2 tbsp sliced scallions, and 1 tsp toasted sesame seeds.

Instructions

Step 1: Prepare the rice

Rinse the rice under cold water until clear. Combine rice, water, and salt in a saucepan. Bring to a boil, then reduce heat and simmer covered for 15 minutes. Let it stand covered for 10 minutes before fluffing.

Step 2: Make the teriyaki sauce

In a small bowl, whisk together the soy sauce, mirin, brown sugar, honey, rice vinegar, garlic, ginger, and sesame oil.

Step 3: Marinate the chicken

Place chicken pieces in a bowl and pour half of the prepared sauce over them. Toss to coat and marinate for at least 10 minutes while you prep the vegetables.

Step 4: Stir-fry the vegetables

Heat vegetable oil in a large skillet or wok. Add broccoli, carrots, bell pepper, and snap peas, stir-frying for 3–4 minutes until they are crisp-tender. Remove from the pan and set aside.

Step 5: Cook the chicken

In the same pan, cook the marinated chicken for 6–8 minutes, stirring occasionally, until browned and thoroughly cooked.

Step 6: Thicken the sauce

Pour the remaining teriyaki sauce into the pan. Stir the cornstarch and water to create a slurry, then add it to the sauce. Simmer for 2–3 minutes until the sauce is thick and glossy.

Step 7: Assemble the bowl

Divide the fluffed rice among four bowls. Top with the glazed chicken, sautéed vegetables, and diced pineapple. Garnish with scallions and sesame seeds.

Zusatztipps für die Zubereitung

To achieve the best texture for your chicken, avoid overcrowding the pan so the pieces can brown properly. Always ensure your cornstarch slurry is well-mixed before adding it to the sauce to prevent lumps.

Varianten und Anpassungen

For a vegetarian-friendly version, substitute the chicken with firm tofu or tempeh. You can also vary the vegetable selection by adding mushrooms, zucchini, or baby corn depending on your preference. To make the dish gluten-free, ensure you use a certified gluten-free soy sauce or tamari.

Serviervorschläge

Serve these bowls immediately while hot. For those who enjoy a bit of spice, add a drizzle of sriracha or chili oil on top. This meal pairs exceptionally well with a crisp, chilled glass of Sauvignon Blanc to cut through the sweetness of the teriyaki sauce.

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This Teriyaki Chicken and Rice Bowl is a versatile and vibrant meal that brings the flavors of a professional kitchen into your home with ease. Enjoy the satisfying crunch of fresh veggies and the savory-sweet glaze in every bite.

Recipe Questions & Answers

→ Can I use chicken breasts instead of thighs?

Yes, boneless skinless chicken breasts work well though they may be slightly less tender. Cut into uniform pieces and avoid overcooking to prevent dryness.

→ What can I substitute for mirin?

Dry sherry or Chinese cooking wine make good substitutes. For a non-alcoholic option, use additional rice vinegar with a pinch more sugar to balance acidity.

→ How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat gently and assemble fresh bowls for best texture.

→ Can I make this vegetarian?

Absolutely. Substitute extra-firm tofu or tempeh for the chicken. Press tofu first to remove excess moisture, then marinate and cook using the same method.

→ Why add cornstarch slurry?

The cornstarch mixture thickens the teriyaki sauce into a glossy glaze that clings beautifully to the chicken rather than remaining thin and watery.

→ Can I use brown rice instead?

Brown rice works well but requires longer cooking time, typically 40-45 minutes. Plan accordingly or prepare rice in advance.