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Teriyaki Chicken Rice Bowl Flavorful and Easy Recipe

by on March 24, 2025

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Are you ready to create a delicious Teriyaki Chicken Rice Bowl? This flavorful and easy recipe combines the savory taste of marinated chicken and fresh veggies with fluffy jasmine rice. In just a few simple steps, you can impress your family or enjoy a tasty meal solo. Let’s dive into the ingredients and get cooking! Your new favorite dinner awaits.

- 2 boneless, skinless chicken breasts - 1 cup jasmine rice - 1 ½ cups water - ¼ cup low-sodium soy sauce - 2 tablespoons honey - 1 tablespoon rice vinegar - 1 tablespoon sesame oil - 1 tablespoon grated fresh ginger - 2 garlic cloves, minced - 1 cup broccoli florets - ½ red bell pepper, sliced - 2 green onions, chopped - Sesame seeds, for garnish - Salt and pepper to taste For this recipe, I use jasmine rice for its great taste. You can swap it for white rice or basmati rice if needed. The soy sauce provides saltiness, but you can use tamari for a gluten-free option. Honey adds sweetness, but maple syrup works too. If you don’t have sesame oil, you can use olive oil instead. Fresh ginger and garlic give a nice zing. If you don’t have fresh ginger, ground ginger will do. To make your Teriyaki Chicken Rice Bowl pop, add sesame seeds and chopped green onions. They add crunch and color. You can also drizzle extra teriyaki sauce on top for more flavor. Sliced avocado or cucumber can add a fresh touch too. Enjoy your meal with these fun extras! {{ingredient_image_1}} To cook the jasmine rice, start by rinsing it. You want to wash it until the water runs clear. This step helps remove extra starch. In a medium pot, mix 1 cup of rinsed rice with 1 ½ cups of water. Bring it to a boil. Once boiling, cover the pot and turn the heat down to low. Let it simmer for about 15 minutes. Check the rice; it should absorb all the water. After cooking, remove it from heat and let it sit, covered, for an extra 5 minutes. Next, let’s make the chicken marinade. In a bowl, whisk together ¼ cup of low-sodium soy sauce, 2 tablespoons of honey, 1 tablespoon of rice vinegar, and 1 tablespoon of sesame oil. Add 1 tablespoon of grated fresh ginger and 2 minced garlic cloves for flavor. Season with salt and pepper to taste. Now, take your 2 boneless, skinless chicken breasts and coat them well in the marinade. Let them sit for at least 15 minutes, or up to 2 hours for a richer flavor. Now, it’s time to cook the chicken. Heat a large non-stick skillet over medium heat. Take the chicken out of the marinade but save the marinade for later. Place the chicken in the skillet. Cook for 5 to 7 minutes on each side. You want the chicken to be golden brown and fully cooked. Once done, add 1 cup of broccoli florets and ½ sliced red bell pepper to the same skillet. Stir-fry for 3 to 4 minutes. The veggies should be tender but still crisp. After the chicken and veggies are cooked, it’s time to make the teriyaki sauce. Pour the reserved marinade into the skillet. Let it simmer for 2 to 3 minutes. This allows the sauce to thicken slightly. Make sure the chicken and vegetables are well-coated in this delicious sauce. Now, it’s time to put everything together. Fluff the cooked jasmine rice with a fork. Divide the rice among your serving bowls. Top them with the teriyaki chicken and stir-fried vegetables. For an extra touch, sprinkle sesame seeds and chopped green onions on top. This adds a nice crunch and makes the dish look pretty. Enjoy your flavorful teriyaki chicken rice bowl! To cook chicken just right, choose boneless, skinless breasts. Start with a good marinade. The marinade not only adds flavor but helps keep the chicken juicy. Cook on medium heat. This gives a nice golden color without burning. Flip it halfway for even cooking. Use a meat thermometer; the chicken should reach 165°F. Let the chicken rest for a few minutes before slicing. This keeps the juices inside. Cooking rice is simple if you follow a few steps. Rinse jasmine rice under cold water. This removes extra starch and prevents stickiness. Use a pot with a tight lid. For one cup of rice, use one and a half cups of water. Bring it to a boil, then cover and reduce the heat. Let it simmer for 15 minutes. After cooking, let it sit for five minutes before fluffing. This helps each grain stay separate and fluffy. For the best flavor, marinate chicken for at least 15 minutes. If you have more time, let it sit for up to 2 hours. This longer time lets the flavors soak in deeply. Always keep the chicken in the fridge while marinating. This keeps it safe to eat. If you have leftover marinade, you can cook it to make a sauce. Just let it simmer for a few minutes to thicken. Pro Tips Marinate for Flavor: For a more intense flavor, marinate the chicken for longer, up to 2 hours, in the refrigerator. This allows the flavors to penetrate deeper into the meat. Vegetable Variations: Feel free to mix and match your favorite vegetables. Snap peas, carrots, or bok choy can be great additions to this dish! Perfectly Cooked Rice: To achieve fluffy jasmine rice, avoid lifting the lid while it's cooking. Let it rest covered after cooking to allow steam to finish the process. Garnish for Presentation: Adding sesame seeds and green onions not only enhances the flavor but also elevates the dish visually, making it more appealing when served. {{image_2}} You can switch chicken for other proteins. Tofu makes a great choice for a vegetarian option. Use firm tofu for the best texture. Just press it to remove extra water, then cube it. For beef lovers, thin slices of flank steak add a nice twist. Cook beef for about 3-4 minutes until browned. Each protein absorbs the teriyaki sauce well, making it flavorful. Feel free to mix in different veggies based on your taste. Snap peas, carrots, or bell peppers work great. You can also use baby corn or bok choy for more crunch. Just cut them into bite-sized pieces. Stir-fry your chosen veggies until they are tender but still crisp. This keeps your dish colorful and nutritious. If you want to make this dish gluten-free, choose tamari instead of soy sauce. Tamari has a similar taste and works well in marinades. Always check that your other ingredients are gluten-free too. For a grain-free option, swap jasmine rice with quinoa or cauliflower rice. Both alternatives offer a healthy base for your teriyaki chicken bowl. To store your teriyaki chicken rice bowl, let it cool first. Use airtight containers to keep the chicken and rice fresh. Place the chicken, vegetables, and rice in separate containers. This helps to keep everything from getting soggy. You can keep leftovers in the fridge for up to three days. When you're ready to eat your leftovers, reheating is easy. Place the rice and chicken in the microwave. Heat on medium power for about 2-3 minutes. Stir halfway through to ensure even heating. If you prefer, you can also use a skillet. Heat over medium heat until warm, adding a splash of water to prevent drying out. You can freeze your teriyaki chicken rice bowl for a later meal. Pack the chicken and rice in freezer-safe containers. Make sure to leave some space at the top for expansion. It’s best to eat frozen meals within three months. To enjoy, thaw overnight in the fridge before reheating. This keeps the meal tasty and fresh. Yes, you can use brown rice instead of jasmine rice. Brown rice has a nuttier taste and is more chewy. It also has more fiber, which is a plus. Keep in mind that brown rice takes longer to cook. You will need about 40-45 minutes to cook it fully. Use about 2 cups of water for every cup of brown rice. To make your teriyaki chicken rice bowl spicier, add some red pepper flakes or sriracha sauce. You can also mix in chopped fresh chili peppers into the marinade. For a kick, try adding a dash of hot sauce just before serving. Adjust the spice level to your taste. You can serve teriyaki chicken rice bowl with a side of edamame or a crisp salad. A simple cucumber salad with rice vinegar also pairs well. If you want more veggies, try steamed bok choy or snap peas. These sides balance the flavors and add freshness to your meal. We covered all the key steps to make a tasty teriyaki chicken rice bowl. From choosing your ingredients and preparing the chicken to cooking the rice perfectly, each part adds flavor. Remember, you can switch up proteins, veggies, and even make it gluten-free to fit your needs. With these tips and tricks, you’ll cook like a pro. By storing extras properly, you can enjoy this meal later. Dive in, experiment, and make this dish your own. You’ve got this!

Why I Love This Recipe

  1. Quick and Easy: This recipe is straightforward and can be made in just 40 minutes, making it perfect for busy weeknights.
  2. Flavorful Marinade: The combination of soy sauce, honey, and fresh ginger makes for a deliciously savory and slightly sweet marinade that elevates the chicken.
  3. Healthy Ingredients: Packed with vegetables like broccoli and bell peppers, this bowl is not only tasty but also nutritious.
  4. Customizable: You can easily swap out the vegetables or adjust the sauce ingredients to suit your taste preferences.

Ingredients

List of Ingredients

– 2 boneless, skinless chicken breasts

– 1 cup jasmine rice

– 1 ½ cups water

– ¼ cup low-sodium soy sauce

– 2 tablespoons honey

– 1 tablespoon rice vinegar

– 1 tablespoon sesame oil

– 1 tablespoon grated fresh ginger

– 2 garlic cloves, minced

– 1 cup broccoli florets

– ½ red bell pepper, sliced

– 2 green onions, chopped

– Sesame seeds, for garnish

– Salt and pepper to taste

Measurements and Substitutions

For this recipe, I use jasmine rice for its great taste. You can swap it for white rice or basmati rice if needed. The soy sauce provides saltiness, but you can use tamari for a gluten-free option. Honey adds sweetness, but maple syrup works too. If you don’t have sesame oil, you can use olive oil instead. Fresh ginger and garlic give a nice zing. If you don’t have fresh ginger, ground ginger will do.

Optional Garnishes

To make your Teriyaki Chicken Rice Bowl pop, add sesame seeds and chopped green onions. They add crunch and color. You can also drizzle extra teriyaki sauce on top for more flavor. Sliced avocado or cucumber can add a fresh touch too. Enjoy your meal with these fun extras!

Step-by-Step Instructions

Cooking the Jasmine Rice

To cook the jasmine rice, start by rinsing it. You want to wash it until the water runs clear. This step helps remove extra starch. In a medium pot, mix 1 cup of rinsed rice with 1 ½ cups of water. Bring it to a boil. Once boiling, cover the pot and turn the heat down to low. Let it simmer for about 15 minutes. Check the rice; it should absorb all the water. After cooking, remove it from heat and let it sit, covered, for an extra 5 minutes.

Preparing the Chicken Marinade

Next, let’s make the chicken marinade. In a bowl, whisk together ¼ cup of low-sodium soy sauce, 2 tablespoons of honey, 1 tablespoon of rice vinegar, and 1 tablespoon of sesame oil. Add 1 tablespoon of grated fresh ginger and 2 minced garlic cloves for flavor. Season with salt and pepper to taste. Now, take your 2 boneless, skinless chicken breasts and coat them well in the marinade. Let them sit for at least 15 minutes, or up to 2 hours for a richer flavor.

Cooking the Chicken and Vegetables

Now, it’s time to cook the chicken. Heat a large non-stick skillet over medium heat. Take the chicken out of the marinade but save the marinade for later. Place the chicken in the skillet. Cook for 5 to 7 minutes on each side. You want the chicken to be golden brown and fully cooked. Once done, add 1 cup of broccoli florets and ½ sliced red bell pepper to the same skillet. Stir-fry for 3 to 4 minutes. The veggies should be tender but still crisp.

Making the Teriyaki Sauce

After the chicken and veggies are cooked, it’s time to make the teriyaki sauce. Pour the reserved marinade into the skillet. Let it simmer for 2 to 3 minutes. This allows the sauce to thicken slightly. Make sure the chicken and vegetables are well-coated in this delicious sauce.

Final Assembly and Serving Suggestions

Now, it’s time to put everything together. Fluff the cooked jasmine rice with a fork. Divide the rice among your serving bowls. Top them with the teriyaki chicken and stir-fried vegetables. For an extra touch, sprinkle sesame seeds and chopped green onions on top. This adds a nice crunch and makes the dish look pretty. Enjoy your flavorful teriyaki chicken rice bowl!

Tips & Tricks

How to Achieve Perfectly Cooked Chicken

To cook chicken just right, choose boneless, skinless breasts. Start with a good marinade. The marinade not only adds flavor but helps keep the chicken juicy. Cook on medium heat. This gives a nice golden color without burning. Flip it halfway for even cooking. Use a meat thermometer; the chicken should reach 165°F. Let the chicken rest for a few minutes before slicing. This keeps the juices inside.

Best Practices for Cooking Rice

Cooking rice is simple if you follow a few steps. Rinse jasmine rice under cold water. This removes extra starch and prevents stickiness. Use a pot with a tight lid. For one cup of rice, use one and a half cups of water. Bring it to a boil, then cover and reduce the heat. Let it simmer for 15 minutes. After cooking, let it sit for five minutes before fluffing. This helps each grain stay separate and fluffy.

Marinade Timing for Maximum Flavor

For the best flavor, marinate chicken for at least 15 minutes. If you have more time, let it sit for up to 2 hours. This longer time lets the flavors soak in deeply. Always keep the chicken in the fridge while marinating. This keeps it safe to eat. If you have leftover marinade, you can cook it to make a sauce. Just let it simmer for a few minutes to thicken.

Pro Tips

  1. Marinate for Flavor: For a more intense flavor, marinate the chicken for longer, up to 2 hours, in the refrigerator. This allows the flavors to penetrate deeper into the meat.
  2. Vegetable Variations: Feel free to mix and match your favorite vegetables. Snap peas, carrots, or bok choy can be great additions to this dish!
  3. Perfectly Cooked Rice: To achieve fluffy jasmine rice, avoid lifting the lid while it’s cooking. Let it rest covered after cooking to allow steam to finish the process.
  4. Garnish for Presentation: Adding sesame seeds and green onions not only enhances the flavor but also elevates the dish visually, making it more appealing when served.

Variations

Alternative Proteins

You can switch chicken for other proteins. Tofu makes a great choice for a vegetarian option. Use firm tofu for the best texture. Just press it to remove extra water, then cube it. For beef lovers, thin slices of flank steak add a nice twist. Cook beef for about 3-4 minutes until browned. Each protein absorbs the teriyaki sauce well, making it flavorful.

Vegetable Substitutions

Feel free to mix in different veggies based on your taste. Snap peas, carrots, or bell peppers work great. You can also use baby corn or bok choy for more crunch. Just cut them into bite-sized pieces. Stir-fry your chosen veggies until they are tender but still crisp. This keeps your dish colorful and nutritious.

Gluten-Free Modifications

If you want to make this dish gluten-free, choose tamari instead of soy sauce. Tamari has a similar taste and works well in marinades. Always check that your other ingredients are gluten-free too. For a grain-free option, swap jasmine rice with quinoa or cauliflower rice. Both alternatives offer a healthy base for your teriyaki chicken bowl.

Storage Info

How to Store Leftovers

To store your teriyaki chicken rice bowl, let it cool first. Use airtight containers to keep the chicken and rice fresh. Place the chicken, vegetables, and rice in separate containers. This helps to keep everything from getting soggy. You can keep leftovers in the fridge for up to three days.

Reheating Instructions

When you’re ready to eat your leftovers, reheating is easy. Place the rice and chicken in the microwave. Heat on medium power for about 2-3 minutes. Stir halfway through to ensure even heating. If you prefer, you can also use a skillet. Heat over medium heat until warm, adding a splash of water to prevent drying out.

Freezing Options

You can freeze your teriyaki chicken rice bowl for a later meal. Pack the chicken and rice in freezer-safe containers. Make sure to leave some space at the top for expansion. It’s best to eat frozen meals within three months. To enjoy, thaw overnight in the fridge before reheating. This keeps the meal tasty and fresh.

FAQs

Can I use brown rice instead of jasmine rice?

Yes, you can use brown rice instead of jasmine rice. Brown rice has a nuttier taste and is more chewy. It also has more fiber, which is a plus. Keep in mind that brown rice takes longer to cook. You will need about 40-45 minutes to cook it fully. Use about 2 cups of water for every cup of brown rice.

How can I make this dish spicier?

To make your teriyaki chicken rice bowl spicier, add some red pepper flakes or sriracha sauce. You can also mix in chopped fresh chili peppers into the marinade. For a kick, try adding a dash of hot sauce just before serving. Adjust the spice level to your taste.

What can I serve with teriyaki chicken rice bowl?

You can serve teriyaki chicken rice bowl with a side of edamame or a crisp salad. A simple cucumber salad with rice vinegar also pairs well. If you want more veggies, try steamed bok choy or snap peas. These sides balance the flavors and add freshness to your meal.

We covered all the key steps to make a tasty teriyaki chicken rice bowl. From choosing your ingredients and preparing the chicken to cooking the rice perfectly, each part adds flavor. Remember, you can switch up proteins, veggies, and even make it gluten-free to fit your needs.

With these tips and tricks, you’ll cook like a pro. By storing extras properly, you can enjoy this meal later. Dive in, experiment, and make this dish your own. You’ve got thi

- 2 boneless, skinless chicken breasts - 1 cup jasmine rice - 1 ½ cups water - ¼ cup low-sodium soy sauce - 2 tablespoons honey - 1 tablespoon rice vinegar - 1 tablespoon sesame oil - 1 tablespoon grated fresh ginger - 2 garlic cloves, minced - 1 cup broccoli florets - ½ red bell pepper, sliced - 2 green onions, chopped - Sesame seeds, for garnish - Salt and pepper to taste For this recipe, I use jasmine rice for its great taste. You can swap it for white rice or basmati rice if needed. The soy sauce provides saltiness, but you can use tamari for a gluten-free option. Honey adds sweetness, but maple syrup works too. If you don’t have sesame oil, you can use olive oil instead. Fresh ginger and garlic give a nice zing. If you don’t have fresh ginger, ground ginger will do. To make your Teriyaki Chicken Rice Bowl pop, add sesame seeds and chopped green onions. They add crunch and color. You can also drizzle extra teriyaki sauce on top for more flavor. Sliced avocado or cucumber can add a fresh touch too. Enjoy your meal with these fun extras! {{ingredient_image_1}} To cook the jasmine rice, start by rinsing it. You want to wash it until the water runs clear. This step helps remove extra starch. In a medium pot, mix 1 cup of rinsed rice with 1 ½ cups of water. Bring it to a boil. Once boiling, cover the pot and turn the heat down to low. Let it simmer for about 15 minutes. Check the rice; it should absorb all the water. After cooking, remove it from heat and let it sit, covered, for an extra 5 minutes. Next, let’s make the chicken marinade. In a bowl, whisk together ¼ cup of low-sodium soy sauce, 2 tablespoons of honey, 1 tablespoon of rice vinegar, and 1 tablespoon of sesame oil. Add 1 tablespoon of grated fresh ginger and 2 minced garlic cloves for flavor. Season with salt and pepper to taste. Now, take your 2 boneless, skinless chicken breasts and coat them well in the marinade. Let them sit for at least 15 minutes, or up to 2 hours for a richer flavor. Now, it’s time to cook the chicken. Heat a large non-stick skillet over medium heat. Take the chicken out of the marinade but save the marinade for later. Place the chicken in the skillet. Cook for 5 to 7 minutes on each side. You want the chicken to be golden brown and fully cooked. Once done, add 1 cup of broccoli florets and ½ sliced red bell pepper to the same skillet. Stir-fry for 3 to 4 minutes. The veggies should be tender but still crisp. After the chicken and veggies are cooked, it’s time to make the teriyaki sauce. Pour the reserved marinade into the skillet. Let it simmer for 2 to 3 minutes. This allows the sauce to thicken slightly. Make sure the chicken and vegetables are well-coated in this delicious sauce. Now, it’s time to put everything together. Fluff the cooked jasmine rice with a fork. Divide the rice among your serving bowls. Top them with the teriyaki chicken and stir-fried vegetables. For an extra touch, sprinkle sesame seeds and chopped green onions on top. This adds a nice crunch and makes the dish look pretty. Enjoy your flavorful teriyaki chicken rice bowl! To cook chicken just right, choose boneless, skinless breasts. Start with a good marinade. The marinade not only adds flavor but helps keep the chicken juicy. Cook on medium heat. This gives a nice golden color without burning. Flip it halfway for even cooking. Use a meat thermometer; the chicken should reach 165°F. Let the chicken rest for a few minutes before slicing. This keeps the juices inside. Cooking rice is simple if you follow a few steps. Rinse jasmine rice under cold water. This removes extra starch and prevents stickiness. Use a pot with a tight lid. For one cup of rice, use one and a half cups of water. Bring it to a boil, then cover and reduce the heat. Let it simmer for 15 minutes. After cooking, let it sit for five minutes before fluffing. This helps each grain stay separate and fluffy. For the best flavor, marinate chicken for at least 15 minutes. If you have more time, let it sit for up to 2 hours. This longer time lets the flavors soak in deeply. Always keep the chicken in the fridge while marinating. This keeps it safe to eat. If you have leftover marinade, you can cook it to make a sauce. Just let it simmer for a few minutes to thicken. Pro Tips Marinate for Flavor: For a more intense flavor, marinate the chicken for longer, up to 2 hours, in the refrigerator. This allows the flavors to penetrate deeper into the meat. Vegetable Variations: Feel free to mix and match your favorite vegetables. Snap peas, carrots, or bok choy can be great additions to this dish! Perfectly Cooked Rice: To achieve fluffy jasmine rice, avoid lifting the lid while it's cooking. Let it rest covered after cooking to allow steam to finish the process. Garnish for Presentation: Adding sesame seeds and green onions not only enhances the flavor but also elevates the dish visually, making it more appealing when served. {{image_2}} You can switch chicken for other proteins. Tofu makes a great choice for a vegetarian option. Use firm tofu for the best texture. Just press it to remove extra water, then cube it. For beef lovers, thin slices of flank steak add a nice twist. Cook beef for about 3-4 minutes until browned. Each protein absorbs the teriyaki sauce well, making it flavorful. Feel free to mix in different veggies based on your taste. Snap peas, carrots, or bell peppers work great. You can also use baby corn or bok choy for more crunch. Just cut them into bite-sized pieces. Stir-fry your chosen veggies until they are tender but still crisp. This keeps your dish colorful and nutritious. If you want to make this dish gluten-free, choose tamari instead of soy sauce. Tamari has a similar taste and works well in marinades. Always check that your other ingredients are gluten-free too. For a grain-free option, swap jasmine rice with quinoa or cauliflower rice. Both alternatives offer a healthy base for your teriyaki chicken bowl. To store your teriyaki chicken rice bowl, let it cool first. Use airtight containers to keep the chicken and rice fresh. Place the chicken, vegetables, and rice in separate containers. This helps to keep everything from getting soggy. You can keep leftovers in the fridge for up to three days. When you're ready to eat your leftovers, reheating is easy. Place the rice and chicken in the microwave. Heat on medium power for about 2-3 minutes. Stir halfway through to ensure even heating. If you prefer, you can also use a skillet. Heat over medium heat until warm, adding a splash of water to prevent drying out. You can freeze your teriyaki chicken rice bowl for a later meal. Pack the chicken and rice in freezer-safe containers. Make sure to leave some space at the top for expansion. It’s best to eat frozen meals within three months. To enjoy, thaw overnight in the fridge before reheating. This keeps the meal tasty and fresh. Yes, you can use brown rice instead of jasmine rice. Brown rice has a nuttier taste and is more chewy. It also has more fiber, which is a plus. Keep in mind that brown rice takes longer to cook. You will need about 40-45 minutes to cook it fully. Use about 2 cups of water for every cup of brown rice. To make your teriyaki chicken rice bowl spicier, add some red pepper flakes or sriracha sauce. You can also mix in chopped fresh chili peppers into the marinade. For a kick, try adding a dash of hot sauce just before serving. Adjust the spice level to your taste. You can serve teriyaki chicken rice bowl with a side of edamame or a crisp salad. A simple cucumber salad with rice vinegar also pairs well. If you want more veggies, try steamed bok choy or snap peas. These sides balance the flavors and add freshness to your meal. We covered all the key steps to make a tasty teriyaki chicken rice bowl. From choosing your ingredients and preparing the chicken to cooking the rice perfectly, each part adds flavor. Remember, you can switch up proteins, veggies, and even make it gluten-free to fit your needs. With these tips and tricks, you’ll cook like a pro. By storing extras properly, you can enjoy this meal later. Dive in, experiment, and make this dish your own. You’ve got this!

Savory Teriyaki Chicken Rice Bowl

A delicious rice bowl featuring marinated chicken in a savory teriyaki sauce, served with vegetables over jasmine rice.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Course
Cuisine Asian
Servings 3
Calories 450 kcal

Ingredients
  

  • 2 pieces boneless, skinless chicken breasts
  • 1 cup jasmine rice
  • 1.5 cups water
  • 0.25 cup low-sodium soy sauce
  • 2 tablespoons honey
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoon grated fresh ginger
  • 2 cloves garlic, minced
  • 1 cup broccoli florets
  • 0.5 pieces red bell pepper, sliced
  • 2 pieces green onions, chopped
  • none sesame seeds, for garnish
  • none salt and pepper to taste

Instructions
 

  • Rinse the jasmine rice under cold water until the water runs clear. In a medium pot, combine the rinsed rice and water, bring to a boil, cover, and reduce to a simmer. Cook for about 15 minutes or until the water is absorbed. Remove from heat and let it sit covered for an additional 5 minutes.
  • In a bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, ginger, garlic, salt, and pepper. Add the chicken breasts to the marinade, ensuring they are coated well. Let them marinate for at least 15 minutes (or up to 2 hours for a deeper flavor).
  • Heat a large non-stick skillet over medium heat. Remove the chicken from the marinade (reserve the marinade) and place it in the skillet. Cook for about 5-7 minutes on each side or until the chicken is cooked through and has a nice golden brown color.
  • In the same skillet, add broccoli florets and sliced red bell peppers. Stir-fry for about 3-4 minutes until the vegetables are tender but still crisp.
  • Pour the reserved marinade into the skillet. Let it simmer for about 2-3 minutes, allowing it to thicken slightly. Ensure the chicken and vegetables are well coated with the sauce.
  • Fluff the cooked jasmine rice with a fork. Divide the rice among serving bowls, top with the teriyaki chicken and vegetables.
  • Finish by sprinkling sesame seeds and chopped green onions over the top for an added crunch and visual appeal.

Notes

Marinate the chicken for longer for a deeper flavor.
Keyword chicken, jasmine rice, rice bowl, teriyaki, vegetables

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