Description

Teriyaki Delight Chicken & Rice Bowls are an elevated breakfast or brunch dish combining tender, marinated chicken glazed with a sweet and savory teriyaki sauce atop fluffy jasmine rice, complemented by crisp steamed vegetables. This one-pan skillet recipe balances bold Japanese flavors with comforting carbs and fresh veggies for a protein-packed, satisfying meal perfect for busy mornings or leisurely weekends.

Ingredients

Scale

Main Ingredients

4 boneless, skinless chicken breasts (about 1½ lb)
2 cups short-grain jasmine rice
1 cup broccoli florets
½ cup sliced carrots (julienned)

Sauce / Marinade

¼ cup low-sodium soy sauce
2 Tbsp honey
1 Tbsp rice vinegar
1 tsp freshly grated ginger
2 cloves garlic, minced
1 tsp cornstarch mixed with 1 Tbsp water

Seasonings & Garnish

Salt and freshly ground black pepper, to taste
1 Tbsp sesame oil (optional, for finishing)
1 Tbsp toasted sesame seeds
2 Tbsp sliced green onions

Instructions

Preparing the Base: Rinse the jasmine rice under cold water until the water runs clear to remove excess starch. Cook the rice according to package directions, generally using a ratio of 1 part rice to 1¼ parts water, until fluffy and tender. Meanwhile, pat chicken breasts dry and season with salt and pepper. Slice the chicken into bite-size strips to promote quick, even cooking and maximize surface area for the teriyaki glaze.
Make the Marinade: In a bowl, whisk together the low-sodium soy sauce, honey, rice vinegar, freshly grated ginger, minced garlic, and the cornstarch slurry (cornstarch mixed with water). This sauce mixture will thicken during cooking to create a glossy, flavorful glaze.
Sear the Chicken: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering. Add the chicken strips in a single layer and let them cook undisturbed for 3–4 minutes to develop a golden crust. Flip the strips and cook for an additional 3 minutes to ensure the chicken is cooked through and juicy.
Deglaze and Add Sauce: Reduce the heat to medium. Pour the prepared teriyaki sauce over the chicken, stirring to coat all pieces thoroughly. Scrape up any browned bits (fond) from the pan bottom, as they add depth to the flavor. Allow the mixture to simmer gently for 2–3 minutes until the sauce thickens and becomes glossy due to the cornstarch activating.
Steam the Vegetables: While the sauce is thickening, place the broccoli florets and julienned carrots in a steamer basket over a pot of simmering water. Cover and steam for 4–5 minutes until the vegetables are bright green and just tender. This method preserves their crispness and fresh flavors.
Combine and Finish: Transfer the steamed vegetables to the skillet with the chicken and teriyaki glaze. Toss gently to coat the vegetables evenly with the sauce. Drizzle with optional sesame oil for a nutty fragrance, then sprinkle toasted sesame seeds and sliced green onions over the top. Remove from heat.
Assemble and Serve: Divide the cooked jasmine rice evenly among four bowls. Spoon the teriyaki chicken and glazed vegetables on top of the rice. Add an extra drizzle of the teriyaki glaze if desired to enhance flavor. Serve immediately while the sauce is glossy and the rice is warm for the best eating experience.

Notes

Marinate chicken briefly (minimum 10 minutes) to enhance flavor without compromising texture.
Use a hot skillet to sear chicken properly, ensuring a caramelized crust that locks in juices.
Avoid overcrowding the pan during searing to prevent steaming and maintain browning.
For flavor variation, add fresh orange juice or red pepper flakes to the sauce.
Use cast-iron skillet for better heat retention and better searing results.
Optional butter can be stirred into the glaze at the end for silkier texture.
Pre-cook rice in advance and refrigerate to improve texture and speed up meal prep.
To keep vegetables crisp, steam just until tender and avoid overcooking.
Substitute tamari for soy sauce to make the dish gluten-free.
Store leftover components separately in airtight containers in the fridge for up to 3 days or freeze properly for longer storage.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dinners
Method: Stovetop
Cuisine: International

Keywords: teriyaki chicken, chicken rice bowl, asian chicken recipe, one-pan meal, teriyaki glaze, quick dinner, healthy chicken bowl