Save to Pinterest Savor the vibrant flavors of a Japanese-American classic with this Teriyaki Chicken and Rice Bowl. Tender chicken pieces are glazed in a glossy, homemade sweet and savory sauce, then served over a bed of fluffy steamed rice with a colorful array of stir-fried vegetables and a fresh pineapple garnish.
Save to Pinterest The addition of fresh pineapple diced as a garnish provides a delightful tropical sweetness that perfectly cuts through the rich teriyaki glaze, making this dish both refreshing and satisfying.
Ingredients
- 1.5 lbs (680 g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1/3 cup (80 ml) soy sauce
- 1/4 cup (60 ml) mirin (Japanese sweet rice wine)
- 2 tbsp brown sugar
- 2 tbsp honey
- 1 tbsp rice vinegar
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 tsp sesame oil
- 1 tbsp cornstarch + 2 tbsp water (slurry for thickening)
- 2 cups (400 g) jasmine or short-grain white rice
- 3 cups (720 ml) water
- Pinch of salt
- 1 cup (150 g) broccoli florets
- 1 cup (120 g) carrots, sliced thin
- 1 cup (120 g) red bell pepper, sliced
- 1 cup (100 g) snap peas
- 1 tbsp vegetable oil
- 1 cup (150 g) fresh pineapple, diced
- 2 tbsp scallions, sliced
- 1 tsp toasted sesame seeds
Instructions
- 1. Prepare the rice
- Rinse the rice under cold water until the water runs clear. Combine rice, water, and a pinch of salt in a saucepan. Bring to a boil, reduce heat, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 10 minutes.
- 2. Make the teriyaki sauce
- In a small bowl, whisk together soy sauce, mirin, brown sugar, honey, rice vinegar, garlic, ginger, and sesame oil.
- 3. Marinate the chicken
- Place chicken pieces in a bowl and pour half of the teriyaki sauce over them. Toss to coat and let marinate while preparing the vegetables (at least 10 minutes).
- 4. Stir-fry the vegetables
- Heat vegetable oil in a large skillet or wok over medium-high heat. Add broccoli, carrots, bell pepper, and snap peas. Stir-fry for 3–4 minutes until crisp-tender. Remove vegetables and set aside.
- 5. Cook the chicken
- In the same pan, add marinated chicken. Cook for 6–8 minutes, stirring occasionally, until browned and cooked through.
- 6. Thicken the sauce
- Add the remaining teriyaki sauce to the pan. Stir the cornstarch with water to create a slurry, then add to the sauce. Simmer 2–3 minutes until thick and glossy.
- 7. Assemble the bowl
- Fluff the cooked rice and divide among four bowls. Top with teriyaki chicken, sautéed vegetables, and diced pineapple. Sprinkle with scallions and sesame seeds.
Zusatztipps für die Zubereitung
To prepare this recipe, ensure you have a medium saucepan with a lid, a large skillet or wok, and basic cutting tools. This dish contains soy and sesame; always check labels for allergens or to ensure your soy sauce is gluten-free if necessary.
Varianten und Anpassungen
For a vegetarian version, substitute the chicken with tofu or tempeh. You can also customize the vegetable mix with mushrooms, zucchini, or baby corn. If you prefer a kick of heat, serve with a drizzle of sriracha or chili oil.
Serviervorschläge
Pair this flavorful bowl with a crisp white wine such as Sauvignon Blanc. Each of the four servings contains approximately 520 calories, providing 31g of protein and 80g of carbohydrates for a well-rounded meal.
Save to Pinterest Whether you're looking for a healthy family dinner or a meal-prep solution, this Teriyaki Chicken and Rice Bowl delivers restaurant-quality results with minimal effort. Enjoy the perfect balance of savory chicken and sweet pineapple!
Common Recipe Questions
- → What cut of chicken works best?
Boneless skinless chicken thighs stay moist and tender during cooking, though breasts also work well. Cut into uniform bite-sized pieces for even cooking and proper sauce coating.
- → Can I make the teriyaki sauce ahead?
Yes, whisk the sauce ingredients together and store in an airtight container in the refrigerator for up to a week. The cornstarch slurry should be prepared fresh when thickening the sauce.
- → How do I get the sauce thick and glossy?
Mix cornstarch with cold water to create a slurry before adding to the simmering sauce. Stir constantly while the sauce bubbles for 2-3 minutes until it coats the back of a spoon.
- → What vegetables can I substitute?
Any quick-cooking vegetables work well. Try mushrooms, zucchini, baby corn, snow peas, or bok choy. Adjust cooking times based on vegetable thickness to maintain crisp-tender texture.
- → Is this dairy-free and gluten-free?
This dish is naturally dairy-free. For gluten-free preparation, use tamari or certified gluten-free soy sauce instead of regular soy sauce. Verify all condiments meet dietary restrictions.
- → How should I store leftovers?
Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken and sauce gently, adding a splash of water if the sauce thickens too much. Rice can be reheated in the microwave or steamed.