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Teriyaki Chicken Rice Bowl

Savor the delicious flavors of this Teriyaki Chicken Rice Bowl, featuring tender chicken marinated in a sweet and savory teriyaki sauce served over fluffy rice. This quick and easy dish is perfect for weeknight dinners or casual gatherings, ensuring everyone enjoys a taste of Japan at home.

  • Total Time: 30 minutes
  • Yield: Serves 4

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 1.5 lbs)
  • 4 cloves fresh garlic, minced
  • 1-inch piece fresh ginger, grated
  • ½ cup low-sodium soy sauce
  • ¼ cup brown sugar
  • 2 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 2 cups cooked rice (white or brown)
  • 4 sliced green onions for garnish

Instructions

  1. Cut the chicken breasts into bite-sized pieces for even cooking.
  2. In a bowl, whisk together soy sauce, brown sugar, garlic, ginger, rice vinegar, and sesame oil until the sugar dissolves.
  3. Marinate the chicken pieces in the sauce for at least 30 minutes (or overnight for best flavor).
  4. Heat a skillet over medium-high heat with a drizzle of sesame oil. Add marinated chicken (reserve some marinade) and cook until golden brown and cooked through (about 6 minutes).
  5. Pour reserved marinade into the skillet and simmer until thickened to create a glaze.
  6. Serve over cooked rice and garnish with green onions.
  • Author: Natalia
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Main
  • Method: Skillet
  • Cuisine: Japanese

Nutrition

  • Serving Size: 1 bowl (approximately 350g)
  • Calories: 450
  • Sugar: 10g
  • Sodium: 800mg
  • Fat: 10g
  • Saturated Fat: 1g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 49g
  • Fiber: 2g
  • Protein: 40g
  • Cholesterol: 90mg

Keywords: Feel free to add vegetables like bell peppers or snap peas for extra nutrition and color. For a healthier twist, substitute quinoa for rice. Leftovers can be stored in an airtight container in the fridge for up to three days.