Teriyaki Chicken Rice Bowl

Are you looking for a quick and easy meal that is both delicious and nutritious? Look no further than our Teriyaki Chicken Rice Bowl recipe! This dish features tender chicken that has been cooked in a homemade honey teriyaki sauce, adding a touch of sweetness and complexity of flavor. The chicken is served on a bed of vegetable-packed fried rice, which includes a colorful array of fresh vegetables and is seasoned with garlic, onion, and tamari. This satisfying meal is perfect for a busy weeknight dinner or a quick and healthy lunch.

What you will need to make this recipe

Honey Teriyaki Sauce

Our honey teriyaki sauce recipe is a delicious and versatile condiment that will take your Asian-inspired dishes to the next level. Made with a blend of soy sauce, honey, mirin, and other aromatic ingredients, honey teriyaki sauce adds a perfect balance of sweet and savory flavors to any dish. It’s perfect to use in this teriyaki chicken rice bowl. Check out other meal suggestions using this honey teriyaki sauce here.

For the sauce you will need the below ingredients;

• Honey – We like to use local, pure honey for this recipe. We find great cost effective options at Costco or at our local farmer’s market.
• Tamari – We prefer to use tamari in our teriyaki sauce marinade as it is less salty than traditional or even light flavored soy sauce. It is also gluten-free and tends to have a more complex flavor profile. It is fairly readily available in the health food aisle at major grocery stores.
• Mirin – Mirin is a common ingredient in Japanese cooking and a type of rice wine. You can find it in the Asian section at major grocery stores. If you are not able to find mirin, you can just leave it out of the recipe, there is no need to substitute it.
• Ginger – We buy fresh ginger from the grocery store and finely grate it using a microplane. You can also use store-bought minced ginger.
• Garlic – We buy fresh garlic from the grocery store and finely grate it using a microplane. You can also use store-bought minced ginger.
• Corn starch (corn flour) – This is used to thicken the honey teriyaki sauce. You need to dissolve it in cold water and then add it to the sauce to thicken it.
• Sesame oil – We added toasted sesame oil once we remove the sauce from the heat for a distinct flavor and aroma.
• Water

Veggie-packed fried rice

Vegetable packed fried rice is a colorful and flavorful dish that is perfect served with teriyaki chicken for a quick and easy meal. This dish is packed with a variety of fresh vegetables like carrots, peas, corn, and bell peppers, making it not only delicious but packed with nutrients. The end result is a vibrant and satisfying side dish that is both filling and nutritious. Vegetable packed fried rice is also a great way to use up leftover rice and vegetables in your fridge, making it a practical and economical choice for any home cook.

Here are the rest of the ingredients needed to make this teriyaki chicken rice bowl;

• Cooking oil – You can use any neutral-flavored cooking oil in this recipe, we like to use avocado oil.
• Ginger – We buy fresh ginger from the grocery store and finely grate it using a microplane. You can also use store-bought minced ginger.
• Garlic – We used whole garlic cloves which we peeled and grated on a microplane. You can also use store-bought minced garlic.
• Chicken – We prefer to use chicken tenderloins in this recipe, but any boneless cut of chicken would work. You may need to adjust the cooking time depending on the size of the chicken pieces you use.
• Onion – Any white, brown, or yellow onion will work in this recipe. It needs to be peeled and chopped into small pieces.
• Vegetables – You want all your vegetables to be finely chopped or even grated to ensure they cook properly. You can use any combination of vegetables you like, see our favorite options below.
• Rice – Your fried rice will turn out best if you use cold, cooked long-grain rice (like jasmine rice). It’s really important to properly cool the rice down before making the fried rice. For convenience, we like to use cooked microwaveable rice packets from the grocery store.
• Eggs – We like to use large or extra-large free range eggs in this recipe, but any fresh eggs will work.
• Tamari – As we used tamari in the honey teriyaki sauce, we use it in the fried rice also. You can substitute a low sodium or light flavored soy sauce instead.

Here are some of our favorite vegetables to use in this veggie fried rice recipe;

• canned corn kernels, drained
• frozen peas or mixed vegetables
• bell pepper, finely diced
• carrot, grated
• zucchini, finely diced
• broccoli, finely chopped or riced
• mushrooms, finely diced
• cauliflower, finely chopped or riced
• green onions, chopped (scallions, spring onions)

Equipment

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You may need –

• Large skillet

Step by step instructions

1. In a bowl or container, add the chicken, oil, ginger, and garlic. Mix well, cover, and place in the fridge to marinate while preparing the sauce and rice.
2. Measure out the ingredients for the honey teriyaki sauce.
3. Simmer together the honey, tamari, mirin, ginger, and garlic for a few minutes to combine the flavors.

4. Add the cornstarch and water mixture to the sauce and simmer to allow it to thicken. Once thickened, remove from the heat and add the sesame oil.

5. Heat a large non-stick skillet or wok over medium heat. Add the oil and onions and cook for a few minutes to soften. Then add the chopped veggies and cook for approximately 5 minutes, or until they are cooked.

6. Make a well in the center of the pan and add the eggs to the base of the skillet. Stir to cook and scramble the egg. Once the eggs are cooked, add the rice and tamari and then toss well to combine and heat through.

7. While the veggie fried rice is cooking heat a second non-stick skillet over medium-high heat. Brown the chicken on both sides and cook for 2-3 minutes per side.

8. Once the chicken is cooked through, add the teriyaki sauce and simmer the chicken in the sauce for a few minutes. You don’t need to use all the sauce if you prefer it not to be too saucy.

9. Serve the veggie fried rice with the cooked chicken and honey teriyaki sauce.

Expert tips, suggestions & how to store

• Cooked rice – Your fried rice will turn out best if you use cold, cooked long-grain rice (like jasmine rice). It’s really important to properly cool the rice down before making the fried rice. You will need about 1¼ of dry rice to make 4 cups of cooked rice. For convenience, we like to use pre-cooked microwaveable rice packets from the grocery store.
• Chicken – We prefer to use chicken tenderloins in this recipe, but any boneless, skinless cut of chicken would work. You may need to adjust the cooking time depending on the size of the chicken pieces you use.
• Teriyaki sauce – We like our meals pretty saucy, so we use all the teriyaki sauce, but you can use as much sauce as you prefer.
• Like it spicy? – Add some red pepper or chili flakes or a little sriracha sauce to the teriyaki sauce.
• Storage – The honey teriyaki sauce stores well in the fridge for up to a week. It is best to let it cool completely and then refrigerate it in a jar or airtight container. For the completed dish it is best to store the chicken and sauce separately from the veggie fried rice, so it does not get soggy. It will store in the fridge for 4-5 days.
• Make ahead – You can make the honey teriyaki sauce ahead of time and pre cook the rice and veggies to save time making dinner on the night.

Make it Low Carb

• Due to the honey in the teriyaki sauce, there is not an easy low carb alternative. You can easily substitute the rice in the veggie fried rice recipe for cauliflower rice. Also check out our salmon teriyaki bowl recipe, which uses a low carb teriyaki sauce.

Teriyaki Chicken Rice Bowl FAQs

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