Best Teriyaki Chicken and Rice Bowl Recipe
Enjoy the Best Teriyaki Chicken and Rice Bowl Recipe with prepared ingredients you can assemble in no time! Juicy teriyaki chicken, fluffy rice, and colorful veggies make a tasty bowl that everyone can enjoy. Try this quick, wholesome weeknight meal that’s sure to become a regular on your menu!
Servings 6
Calories 248kcal
Equipment
- Saucepan or skillet
Ingredients
- 2 cups cooked teriyaki chicken
- 3-4 cups cooked jasmine or basmati rice
- 3-4 cups mixed vegetables broccoli, carrots, snap peas, or bell peppers
- 2 green onions sliced
- 1 tablespoon sesame seeds
- Extra teriyaki sauce for serving
Instructions
- Steam or sauté vegetables until tender-crisp, keeping them slightly firm to retain texture
- Warm precooked teriyaki chicken until heated through, and add a splash of water or extra sauce if needed to loosen chicken
- Divide warmed, cooked rice between bowls
- Top with teriyaki chicken and vegetables
- Drizzle each bowl with extra teriyaki sauce if desired and garnish with green onions, sesame seeds, etc.
- Serve warm.
Notes
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Freeze leftover chicken and vegetables separately from the rice, or freeze the rice slightly undercooked to prevent a mushy texture when reheating.
- Reheat in the microwave or on the stovetop over medium heat with a small splash of water to keep the rice from drying out.
- Cook chicken until just done to prevent dryness.
- To thicken the teriyaki sauce, add a cornstarch slurry (equal parts cornstarch and water).
- This recipe can be made as a one-pot meal using the Instant Pot's pot-in-pot method with a trivet, or you can cook the rice separately for better texture control.
Nutrition
Calories: 248kcal | Carbohydrates: 35g | Protein: 17g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 35mg | Sodium: 79mg | Potassium: 345mg | Fiber: 4g | Sugar: 0.1g | Vitamin A: 4680IU | Vitamin C: 10mg | Calcium: 52mg | Iron: 2mg