15-Minute Teriyaki Chicken Rice Bowls

Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Cooking Method:
Cuisine:
Courses: ,
Difficulty: Beginner
Cooking Temp: 190  C
Servings: 4
Best Season: All Seasons
Description

These 15-Minute Teriyaki Chicken Rice Bowls are the perfect solution for busy weeknights. Juicy chicken pieces are glazed in a homemade teriyaki sauce, then served over fluffy rice with crisp vegetables for a quick, healthy, and flavor-packed meal. This recipe is fast, family-friendly, and budget-friendly, making it an excellent choice for meal prep or a satisfying dinner in under 20 minutes.

Ingredients
    For the Chicken & Sauce
  • 500 g boneless skinless chicken thighs or breasts (cut into bite-sized pieces)
  • 1 tbsp vegetable oil (neutral oil like canola or sunflower)
  • 3 tbsp soy sauce (low-sodium recommended)
  • 2 tbsp mirin (or substitute with honey + rice vinegar)
  • 1.5 tbsp brown sugar (packed)
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil (for aroma and richness)
  • 1 clove garlic (minced)
  • 1 tsp fresh ginger (grated)
  • 1 tsp cornstarch + 2 tbsp water (slurry for thickening)
    • For the Rice Base
  • 3 cups cooked jasmine rice (freshly cooked or leftover warmed rice)
    • For the Vegetables & Garnishes
  • 1 cup steamed broccoli florets
  • 1 medium carrot (julienned or thinly sliced)
  • 0.5 cup cucumber (thinly sliced)
  • 1 tbsp sesame seeds (toasted)
  • 2 stalks green onions (sliced thin for garnish)
Instructions
    Prepare the Rice
  1. 1
    Cook 1.5 cups uncooked jasmine rice according to package instructions to yield about 3 cups cooked rice. Keep warm.
    2. Cook the Chicken
  2. 2
    Heat 1 tbsp vegetable oil in a large non-stick skillet or wok over medium-high heat (190°C equivalent). Add the chicken pieces and sear until golden brown on all sides, about 5–6 minutes.
    3. Make the Teriyaki Sauce
  3. 3
    In a small bowl, whisk together soy sauce, mirin, brown sugar, rice vinegar, sesame oil, garlic, and ginger. Pour the mixture over the chicken. Simmer for 2–3 minutes.
    4. Thicken the Sauce
  4. 4
    Mix cornstarch with water to create a slurry. Slowly stir it into the skillet while stirring constantly. Cook for 1–2 minutes until the sauce thickens and coats the chicken evenly.
    5. Assemble the Bowls
  5. 5
    Scoop a serving of steamed rice into each bowl. Top with teriyaki chicken, steamed broccoli, carrot slices, and cucumber. Drizzle any extra sauce from the pan over the rice.
    6. Garnish & Serve
  6. 6
    Sprinkle with sesame seeds and fresh green onions. Serve hot and enjoy immediately.
Note

Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet or microwave.

Freezer-Friendly: Cooked teriyaki chicken can be frozen (without vegetables) for up to 2 months. Defrost and reheat before serving with fresh rice and veggies.

Variations:

  • Use cauliflower rice for a low-carb version.
  • Swap chicken with tofu or shrimp.
  • Add bell peppers, snap peas, or baby corn for more crunch.

Halal-Friendly: All ingredients listed are halal. Avoid mirin with alcohol; use honey + rice vinegar as a substitute.

Keywords: quick dinner recipe, teriyaki chicken bowl, easy weeknight meal, healthy rice bowl
Read it online: https://petitepanini.com/recipe/15-minute-teriyaki-chicken-rice-bowls/