Go Back
Delve into the vibrant world of Asian-inspired cuisine with our Savory Teriyaki Chicken Bowls. This delicious recipe combines succulent chicken thighs, a rich teriyaki sauce, and an array of colorful vegetables, all served over fluffy jasmine rice. The dish marries flavor and nutrition seamlessly, making it a perfect choice for weeknight dinners, meal prepping, or even impressing guests at a casual gathering. The balance of savory and sweet, along with the textures of tender chicken and crisp vegetables, creates a culinary experience that is not only satisfying but also visually appealing. Let’s explore how to create this delightful dish step by step.

Teriyaki Chicken Bowls

Discover the deliciousness of Savory Teriyaki Chicken Bowls with this easy recipe that brings Asian-inspired flavors to your table. Perfect for busy weeknights, meal prepping, or impressing guests, this dish features juicy chicken thighs, a rich teriyaki sauce, and vibrant vegetables served over fragrant jasmine rice. Enjoy a balance of savory and sweet flavors while creating a nourishing meal that looks as good as it tastes. Get ready to dive into the art of teriyaki cooking!
Print Recipe Pin Recipe

Ingredients
  

1 lb boneless, skinless chicken thighs

1 cup teriyaki sauce (store-bought or homemade)

2 cups cooked jasmine rice

1 cup broccoli florets

1 red bell pepper, sliced into thin strips

1 carrot, julienned (cut into thin matchsticks)

2 tablespoons vegetable oil (divided)

1 tablespoon sesame seeds (for garnish)

3 green onions, sliced (for garnish)

1 tablespoon fresh ginger, minced

2 cloves garlic, minced

Salt and pepper to taste

Instructions
 

Marinate the Chicken: In a medium bowl, add the chicken thighs and pour in half of the teriyaki sauce. Mix well to coat the chicken thoroughly. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. For maximum flavor, marinate overnight.

    Prepare Vegetables: While the chicken is marinating, wash and chop the broccoli into bite-sized florets. Slice the red bell pepper into thin strips and julienne the carrot. Set all the vegetables aside on a plate.

      Cook the Chicken: Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Once the oil is shimmering, remove the chicken from the marinade, allowing any excess sauce to drip off. Carefully place the chicken in the skillet and cook for 5-7 minutes on each side, or until the chicken is golden brown and fully cooked (internal temperature of 165°F or 75°C).

        Add Flavor: During the last 2 minutes of cooking, add the minced ginger and garlic to the skillet, stirring frequently until fragrant. Pour the remaining teriyaki sauce over the chicken, ensuring that each piece is evenly coated in the rich sauce.

          Sauté the Vegetables: In a separate pan, heat the remaining tablespoon of vegetable oil over medium heat. Add the broccoli florets, sliced bell pepper, and julienned carrot. Sauté the vegetables for about 5-7 minutes, stirring occasionally, until they are tender-crisp. Season lightly with salt and pepper to enhance their natural flavor.

            Assemble the Bowls: To serve, place a generous scoop of cooked jasmine rice into each bowl. Top the rice with slices of the delicious teriyaki chicken, arranged artfully. Add a handful of the sautéed vegetables next to the chicken and drizzle any remaining teriyaki sauce from the skillet on top.

              Garnish: Complete your chicken bowls with a sprinkle of sesame seeds and a handful of sliced green onions for an added burst of flavor and a touch of color.

                Prep Time: 10 minutes | Total Time: 45 minutes | Servings: 4

                  Presentation Tips: Consider serving the bowls on a wooden board or colorful plates for a rustic look. Add a lime wedge on the side for an optional zesty squeeze right before enjoying!