Description
A flavorful and colorful Teriyaki Chicken and Rice Bowl featuring tender marinated chicken, crisp stir-fried vegetables, and sweet pineapple served over fluffy jasmine rice. This dish combines the perfect balance of sweet and savory teriyaki sauce with vibrant veggies for a satisfying and quick homemade meal.
Ingredients
Scale
Chicken and Marinade
- 1.5 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1/3 cup soy sauce
- 1/4 cup mirin
- 2 tbsp brown sugar
- 2 tbsp honey
- 1 tbsp rice vinegar
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 tsp sesame oil
- 1 tbsp cornstarch
- 2 tbsp water
Rice
- 2 cups jasmine or short-grain white rice
- 3 cups water
- Pinch of salt
Vegetables and Garnish
- 1 cup broccoli florets
- 1 cup carrots, sliced thin
- 1 cup red bell pepper, sliced
- 1 cup snap peas
- 1 tbsp vegetable oil
- 1 cup fresh pineapple, diced
- 2 tbsp scallions, sliced
- 1 tsp toasted sesame seeds
Instructions
- Prepare the Rice: Rinse the rice under cold water until the water runs clear to remove excess starch. Combine the rinsed rice, water, and a pinch of salt in a saucepan. Bring it to a boil, then reduce the heat to low, cover, and simmer for 15 minutes. Remove from heat and let the rice stand covered for 10 minutes to finish steaming.
- Make the Teriyaki Sauce: In a small bowl, whisk together soy sauce, mirin, brown sugar, honey, rice vinegar, minced garlic, grated ginger, and sesame oil until smooth and well combined.
- Marinate the Chicken: Place the chicken pieces in a bowl and pour half of the teriyaki sauce over them. Toss the chicken to coat evenly and let it marinate for at least 10 minutes while you prepare the vegetables.
- Stir-fry the Vegetables: Heat vegetable oil in a large skillet or wok over medium-high heat. Add broccoli florets, sliced carrots, red bell pepper, and snap peas. Stir-fry the vegetables for 3 to 4 minutes until they are crisp-tender. Remove them from the pan and set aside.
- Cook the Chicken: Using the same pan, add the marinated chicken pieces and cook for 6 to 8 minutes, stirring occasionally, until the chicken is browned and cooked through.
- Thicken the Sauce: Pour the remaining teriyaki sauce into the pan with the chicken. In a small bowl, stir together the cornstarch and water to form a slurry, then add it to the pan. Simmer the mixture for 2 to 3 minutes until the sauce thickens and becomes glossy.
- Assemble the Bowl: Fluff the cooked rice with a fork and divide it into four bowls. Top each bowl with the teriyaki chicken, sautéed vegetables, and diced fresh pineapple. Garnish with sliced scallions and toasted sesame seeds before serving.
Notes
- Marinate the chicken longer, up to 30 minutes, for deeper flavor if time permits.
- Substitute chicken thighs with chicken breasts if preferred for leaner meat.
- Use low-sodium soy sauce to reduce the sodium content.
- For a gluten-free option, use tamari instead of soy sauce.
- Fresh pineapple adds a sweet contrast; canned pineapple chunks can be used but drain well.
- Feel free to add other vegetables such as mushrooms or baby corn based on preference.
