Teriyaki Chicken and Vegetable Rice Bowl
I’ve been craving Asian flavors so I decided to pair a few of my favorite recipes and make a light and delicious teriyaki chicken and vegetable rice bowl for dinner. I made Teriyaki Chicken Thighs, Asian Vegetable Stir Fry, and Garlic Rice then threw them together in a bowl. We all enjoyed these rice bowls and even my daughter, who doesn’t care for chicken, also thought they were good. My son said with was perfect except for the bell peppers and onions. My husband and I both agreed that it was a tasty dinner and he said the leftovers were great for lunch the next day too.
How to Make a Teriyaki Chicken and Vegetable Rice Bowl
Marinate the Chicken
Combine the soy sauce, sugar, chicken broth, vinegar, garlic, ginger, sesame oil, and red pepper flakes in a large zip lock bag. Mix until well combined. Add the trimmed chicken thighs to the marinade, seal the bag, and place them in the refrigerator for up to 4 hours.
Make the Rice
Heat the butter and olive oil in a saucepan over medium heat. Add the minced garlic and cook, stirring constantly, for 1 minute. Add the rice and cook, stirring often so the rice doesn’t stick to the pan, for 3-4 minutes. Add the chicken broth and season with sea salt and white pepper, to taste. Bring to a boil then reduce heat to medium-low. Cover and let cook for 20 minutes. Remove the rice from the burner without removing the lid and let it sit for 5 minutes. Carefully remove the lid and fluff rice with a fork.
Cook the Chicken and Vegetables
Heat a large skillet over medium heat then coat with cooking spray. Once the pan is hot, add the chicken thighs and cook for 4-5 minutes on each side or until the chicken is cooked through. Let the meat rest for a few minutes then slice.
While the chicken is cooking, heat the canola oil, sesame oil, and crushed red pepper flakes in a large sauté pan over medium-high heat. Add the red onion, broccoli, red bell pepper, and shiitake mushrooms; cook, stirring often, for 2-3 minutes. Add the snow peas and carrot; cook, stirring often, for 1 minute. Add the minced garlic then season with sea salt and freshly cracked pepper, to taste and cook, stirring constantly, for 30-45 seconds.
Spoon rice into each bowl then top with chicken slices and veggies sprinkle the top with toasted sesame seeds. Serve with soy sauce on the side, if desired. Enjoy.
Ingredients
- 2 tsp toasted sesame seeds
- 5 boneless skinless chicken thighs, trimmed of any excess fat
- ¼ cup soy sauce
- 2 tbsp brown sugar
- 2 tbsp chicken broth
- 2 tbsp rice vinegar
- 2 cloves of garlic, minced
- 1 tsp fresh ginger, minced
- ½ tsp sesame oil
- ¼ tsp crushed red pepper flakes,
Rice:
- 2 tsp butter
- 4 cloves of garlic, minced
- ¾ cup Jasmine rice, rinsed
- 1½ cups chicken broth **You can also use veg broth or water
- Sea salt and white pepper, to taste
- 1 tbsp fresh parsley, chopped, if desired
Vegetables:
- 2 tsp vegetable oil
- 2 tsp toasted sesame oil
- Pinch of crushed red pepper flakes, to taste
- ¼ red onion, thickly sliced
- 1 cup broccoli florets
- ½ bell pepper, sliced
- 1 cup shiitake mushrooms, sliced
- 1 cup snow peas, trimmed
- 1 cup of carrot matchsticks
- 2 cloves of garlic, minced
- Sea salt and freshly cracked pepper, to taste
Serving:
- Toasted sesame seeds
- Soy Sauce
- Sriracha sauce
Instructions
Marinate the Chicken:
- Combine the soy sauce, sugar, chicken broth, vinegar, garlic, ginger, sesame oil, and red pepper flakes in a large zip lock bag. Mix until well combined. Add the trimmed chicken thighs to the marinade, seal the bag, and place them in the refrigerator for up to 4 hours.
Prepare the Rice:
- Heat the butter and olive oil in a saucepan over medium heat. Add the minced garlic and cook, stirring constantly, for 1 minute. Add the rice and cook, stirring often so the rice doesn’t stick to the pan, for 3-4 minutes. Add the chicken broth and season with sea salt and white pepper, to taste. Bring to a boil then reduce heat to medium-low.
- Cover and let cook for 20 minutes. Remove the rice from the burner without removing the lid and let it sit for 5 minutes. Carefully remove the lid, add the parsley, and fluff rice with a fork.
Prepare the Chicken & Vegetables:
- Heat a large skillet over medium heat then coat with cooking spray. Once the pan is hot, add the chicken thighs and cook for 4-5 minutes on each side or until the chicken is cooked through. Let the meat rest for a few minutes then slice.
- While the chicken is cooking, heat the canola oil, sesame oil, and crushed red pepper flakes in a large sauté pan over medium-high heat. Add the red onion, broccoli, red bell pepper, and shiitake mushrooms; cook, stirring often, for 2-3 minutes.
- Add the snow peas and carrot; cook, stirring often, for 1 minute. Add the minced garlic then season with sea salt and freshly cracked pepper, to taste and cook, stirring constantly, for 30-45 seconds.
- Spoon rice into each bowl then top with chicken slices and veggies sprinkle the top with toasted sesame seeds. Serve with soy sauce on the side, if desired. Enjoy.
Very nice dish, Pam!!! Delicious and colorful at the same time!!! 🙂
To me, it looks absolutely yummy! Will try it next weekend <3! Yum!
Looks delish — can’t wai to try
Recipe looks like a great weeknight dinner.
I always love teriyaki chicken. This looks utterly delicious.
Teriyaki always sounds good to me! Yum!
nice combination veg n non.. sounds hard to eat but lovely recipe and great preparation.. 🙂
looking so tasty.. i always love chicken and teriyaki is goood..
should try to make it