Teriyaki Chicken & Brown Rice Bowl – Simple, Flavor-Packed Comfort
This Teriyaki Chicken & Brown Rice Bowl is the kind of weeknight dinner that feels special without taking over your evening. Tender chicken, glossy teriyaki sauce, nutty brown rice, and crisp vegetables all come together in one satisfying bowl. It’s balanced, affordable, and easy to customize with what you have.
The flavors are familiar, a little sweet, a little savory, and very comforting. If you need a reliable meal that reheats well and pleases everyone at the table, this is it.
Ingredients
Method
- Cook the brown rice: Rinse 1.5 cups brown rice under cold water until the water runs clear. Combine with 3 cups water and a pinch of salt in a pot. Bring to a boil, reduce to low, cover, and simmer 35–40 minutes, or until tender. Fluff and keep covered.
- Prep the sauce: In a bowl, whisk soy sauce, honey (or brown sugar), rice vinegar, sesame oil, and water. In a separate small bowl, stir cornstarch with 1–2 tablespoons water to make a slurry. Set both aside.
- Season the chicken: Pat chicken dry and season lightly with salt and pepper. Dry chicken browns better and holds sauce nicely.
- Stir-fry the vegetables: Heat 1 teaspoon oil in a large skillet over medium-high. Add broccoli and bell pepper with a pinch of salt. Cook 3–4 minutes until crisp-tender. Add carrots for the last minute. Transfer veggies to a plate.
- Sear the chicken: Add 1 tablespoon oil to the same skillet. Add chicken in an even layer. Cook without moving for 2–3 minutes to get color, then stir and cook another 3–4 minutes until nearly cooked through.
- Add aromatics: Stir in garlic and ginger. Cook 30 seconds until fragrant, being careful not to burn.
- Build the teriyaki: Pour in the sauce base and bring to a simmer. Stir in the cornstarch slurry and cook 1–2 minutes, stirring, until the sauce thickens and turns glossy. If it gets too thick, add a splash of water.
- Combine: Return the veggies to the pan and toss to coat. Taste and adjust with a little more soy for salt or honey for sweetness.
- Assemble the bowls: Spoon brown rice into bowls. Top with teriyaki chicken and veggies. Garnish with green onions, sesame seeds, and a drizzle of sriracha if you like heat.
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What Makes This Recipe So Good
- Balanced flavors: The homemade teriyaki hits a sweet-salty spot with a hint of ginger, giving the chicken a nice glaze without being heavy.
- Weeknight-friendly: Minimal prep and pantry staples mean you can get dinner on the table in about 35–40 minutes.
- Nutritious and filling: Brown rice adds fiber and a hearty bite, while veggies bring color and crunch.
- Great for meal prep: The components store and reheat well, so you can cook once and eat a few times.
- Easy to customize: Swap the protein, switch up the vegetables, or use cauliflower rice to fit your needs.
Shopping List
- Chicken: 1.5 pounds boneless, skinless chicken thighs (or breasts), cut into bite-size pieces
- Brown rice: 1.5 cups uncooked long-grain brown rice
- Vegetables: 2 cups broccoli florets, 1 red bell pepper (sliced), 1 cup shredded carrots, 2 green onions (sliced)
- Aromatics: 2 cloves garlic (minced), 1 tablespoon fresh ginger (grated)
- Teriyaki sauce ingredients: 1/3 cup low-sodium soy sauce, 3 tablespoons honey or brown sugar, 2 tablespoons rice vinegar, 1 tablespoon sesame oil, 1/2 cup water, 1 tablespoon cornstarch
- Cooking oil: 1–2 tablespoons neutral oil (avocado, canola, or vegetable oil)
- Optional toppings: Sesame seeds, sriracha, lime wedges, extra green onions
- Salt and pepper: To season as needed
Step-by-Step Instructions
- Cook the brown rice: Rinse 1.5 cups brown rice under cold water until the water runs clear. Combine with 3 cups water and a pinch of salt in a pot.
Bring to a boil, reduce to low, cover, and simmer 35–40 minutes, or until tender. Fluff and keep covered.
- Prep the sauce: In a bowl, whisk soy sauce, honey (or brown sugar), rice vinegar, sesame oil, and water. In a separate small bowl, stir cornstarch with 1–2 tablespoons water to make a slurry.
Set both aside.
- Season the chicken: Pat chicken dry and season lightly with salt and pepper. Dry chicken browns better and holds sauce nicely.
- Stir-fry the vegetables: Heat 1 teaspoon oil in a large skillet over medium-high. Add broccoli and bell pepper with a pinch of salt.
Cook 3–4 minutes until crisp-tender. Add carrots for the last minute. Transfer veggies to a plate.
- Sear the chicken: Add 1 tablespoon oil to the same skillet.
Add chicken in an even layer. Cook without moving for 2–3 minutes to get color, then stir and cook another 3–4 minutes until nearly cooked through.
- Add aromatics: Stir in garlic and ginger. Cook 30 seconds until fragrant, being careful not to burn.
- Build the teriyaki: Pour in the sauce base and bring to a simmer.
Stir in the cornstarch slurry and cook 1–2 minutes, stirring, until the sauce thickens and turns glossy. If it gets too thick, add a splash of water.
- Combine: Return the veggies to the pan and toss to coat. Taste and adjust with a little more soy for salt or honey for sweetness.
- Assemble the bowls: Spoon brown rice into bowls.
Top with teriyaki chicken and veggies. Garnish with green onions, sesame seeds, and a drizzle of sriracha if you like heat.
Keeping It Fresh
- Storage: Store rice and chicken-veggie mix separately in airtight containers for 3–4 days in the fridge.
- Reheating: Reheat gently on the stovetop or in the microwave with a splash of water to loosen the sauce.
- Freezing: Freeze the chicken and sauce (without vegetables if you prefer crisp texture) for up to 2 months. Thaw overnight and reheat, then add quick-sautéed veggies.
- Make-ahead tips: Cook the rice and chop vegetables in the morning.
Whisk the sauce and keep covered in the fridge. Dinner will come together fast.
Benefits of This Recipe
- High in fiber: Brown rice delivers more fiber than white rice, helping you feel full and satisfied longer.
- Lean protein: Chicken provides a solid protein base without excessive fat, especially if using breasts or trimming thighs.
- Veggie-forward: Broccoli, bell pepper, and carrots bring vitamins A, C, and antioxidants, plus color and crunch.
- Controlled sweetness and sodium: Making your own teriyaki lets you manage the sugar and salt to your taste.
- Budget-friendly: Simple ingredients, big portions, and easy leftovers make it kind to your wallet.
Common Mistakes to Avoid
- Crowding the pan: Overloading the skillet steams the chicken. Cook in batches if needed to get that nice sear.
- Skipping the slurry: Adding cornstarch directly can clump.
Always mix with water first for a smooth, glossy sauce.
- Overcooking the vegetables: Pull them while they’re still crisp-tender. They’ll soften a bit when tossed in the sauce.
- Not tasting as you go: Adjust the sauce at the end. A small splash of soy or a drizzle of honey makes a big difference.
- Using high heat for too long: Searing is good, but once the sauce is in, lower the heat to prevent burning.
Variations You Can Try
- Protein swaps: Try shrimp, tofu, or thin-sliced beef.
For tofu, press it well and pan-sear until golden before saucing.
- Different grains: Use jasmine rice, quinoa, or cauliflower rice. Adjust cooking time based on the grain.
- Extra vegetables: Snap peas, mushrooms, bok choy, or baby corn all fit right in. Go for a mix of textures.
- Spicy kick: Add red pepper flakes, chili oil, or gochujang to the sauce for heat.
- Citrus twist: Finish with a squeeze of lime or orange zest to brighten the sauce.
- Gluten-free: Use tamari or certified gluten-free soy sauce and check your cornstarch brand.
- Lower sugar: Reduce honey and balance with a splash of mirin or a bit more vinegar.
FAQ
Can I use store-bought teriyaki sauce?
Yes.
Use about 3/4 to 1 cup, and still add a cornstarch slurry if it’s thin. Taste and adjust salt and sweetness since brands vary.
What’s the best cut of chicken for this bowl?
Chicken thighs stay juicy and are forgiving. Breasts work too; just don’t overcook.
Cut into even pieces for consistent results.
How do I keep the rice from getting gummy?
Rinse it well to remove excess starch, measure water carefully, and let it rest covered for 5 minutes after cooking before fluffing.
Can I make this without sesame oil?
Yes. It adds a toasty finish, but you can skip it or use a tiny bit of toasted sesame seeds on top for a similar vibe.
Is there a way to reduce sodium?
Use low-sodium soy sauce, taste before salting, and thin the sauce with water or unsalted stock. Plenty of veggies also help balance flavors.
How do I meal prep this for the week?
Portion rice and chicken-veggie mix into containers.
Keep sauce a little looser with extra water for better reheating. Add fresh toppings day-of.
In Conclusion
A Teriyaki Chicken & Brown Rice Bowl is dependable, flavorful, and easy to make your own. With a simple homemade sauce and crisp vegetables, it hits that takeout-style crave factor without the fuss.
Keep the ingredients on hand, tweak the seasonings to your taste, and you’ll have a go-to meal that works for busy nights and laid-back weekends alike.
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