Why You’ll Love this Asian Teriyaki Chicken Rice Bowl
When you’re looking for a dinner that combines convenience, flavor, and satisfaction, this Asian Teriyaki Chicken Rice Bowl delivers on all fronts. I’m talking about juicy chicken pieces coated in glossy teriyaki sauce, vibrant bell peppers, and protein-packed edamame all nestled on a bed of perfectly cooked rice.
What’s not to love about a meal that comes together in less than 30 minutes? The contrast between the savory chicken, slightly sweet teriyaki, and fresh cilantro creates a symphony of flavors in every bite. Can you imagine a more versatile dish? Meal prep it for lunches, serve it for a quick weeknight dinner, or dress it up for guests. Plus, it’s customizable—swap in your favorite veggies or adjust the sauce to your preference for heat.
What Ingredients are in Asian Teriyaki Chicken Rice Bowl?
Creating a delicious Asian Teriyaki Chicken Rice Bowl at home is easier than you might think. This simple yet flavorful dish combines tender chicken, colorful vegetables, and rice, all brought together with a sweet and savory teriyaki sauce. The ingredients are straightforward and can be found in most grocery stores, making this an accessible weeknight dinner option for anyone seeking Asian-inspired flavors.
The recipe calls for 2 tablespoons vegetable oil, 1½ pounds boneless skinless chicken breasts, cut into ½-inch pieces, 1½ cups edamame, thawed (from a 10-ounce bag), 1 small red or yellow bell pepper, small diced, ½ cup bottled teriyaki sauce, 3 cups cooked medium grain or long grain brown rice (white rice can be substituted), and ½ cup chopped fresh cilantro leaves.
When shopping for these ingredients, you might want to explore a few alternatives or additions. For instance, if you’re not a fan of cilantro (some people have that soap-taste gene, right?), you could substitute with sliced green onions or fresh basil. The recipe calls for bottled teriyaki sauce for convenience, but you could certainly make your own if you prefer to control the sweetness and sodium levels. And while the recipe specifies brown rice, which offers more fiber and nutrients, white rice creates a more traditional bowl that many find comforting. Whatever substitutions you make, the heart of this dish remains the same—chicken and rice with that irresistible teriyaki glaze.
How to Make this Asian Teriyaki Chicken Rice Bowl
Making this delicious teriyaki chicken rice bowl is surprisingly simple, and you’ll have dinner on the table in no time. Start by heating 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Add 1½ pounds of boneless skinless chicken breasts (cut into ½-inch pieces) and cook them until they’re lightly browned and cooked through, giving them an occasional stir. This usually takes about 5-7 minutes, depending on your stove—you want that beautiful golden color without drying out the chicken.
Once your chicken is cooked, it’s time to bring in the vegetables and sauce. Stir in 1½ cups of thawed edamame and a small diced red or yellow bell pepper for that perfect pop of color and nutrition. Next, pour in ½ cup of bottled teriyaki sauce, bringing everything to a quick boil while stirring constantly for about 30 seconds. The sauce will get all glossy and coat everything so beautifully—isn’t that what we’re all looking for in a good teriyaki dish?
Finally, add 3 cups of cooked medium grain brown rice (though white rice works perfectly fine too) and ½ cup of chopped fresh cilantro leaves. Stir everything until it’s well combined and heated through, which should take just a minute or two. Using a wok cooking system would make this stir-frying process even more efficient with its superior heat distribution.
For serving, you might want to add some finishing touches to make your bowls extra special. A sprinkle of sesame seeds, some thinly sliced green onions, or even a drizzle of sriracha for heat lovers would complement these flavors wonderfully. The combination of savory teriyaki chicken, slightly sweet bell peppers, protein-packed edamame, and hearty rice creates a balanced meal that’s as nutritious as it’s delicious. And the best part? This entire dish comes together in about 15 minutes, making it perfect for those busy weeknights when you want something tasty without spending hours in the kitchen.
Asian Teriyaki Chicken Rice Bowl Substitutions and Variations
Now that you’ve mastered the basic recipe, let’s talk about how to customize this bowl to suit your preferences and what you might’ve on hand.
Protein options? Swap chicken for tofu, shrimp, or thinly sliced beef. Vegetarians can double the edamame or add firm tofu. As for veggies, the possibilities are endless—try snap peas, broccoli florets, mushrooms, or carrots instead of bell peppers. Not a fan of cilantro? Fresh basil or green onions work beautifully.
The sauce is flexible too. Can’t find bottled teriyaki? Mix soy sauce, brown sugar, and a touch of ginger. Prefer brown rice? White rice? Quinoa? They all work. For heat seekers, a drizzle of sriracha or a sprinkle of red pepper flakes takes this bowl to the next level.
What to Serve with Asian Teriyaki Chicken Rice Bowl
The perfect teriyaki chicken rice bowl deserves equally delicious accompaniments to round out your meal. I love pairing this protein-packed dish with a simple cucumber salad—just thin slices tossed with rice vinegar, a touch of sugar, and sesame seeds. The cool crunch complements the savory chicken beautifully.
For something warm, miso soup makes an ideal starter. You know those little cups they serve at Japanese restaurants? Just like that, but in your own kitchen.
Steamed or roasted broccoli also works wonderfully, soaking up any extra teriyaki sauce that might escape from the bowl. And for dessert? A slice of fresh pineapple or mango provides that sweet-tart finale that cleanses the palate after all those umami flavors.
Final Thoughts
After all is said and done, this teriyaki chicken rice bowl recipe stands out as one of my go-to weeknight meals for busy families. The combination of protein-packed chicken, nutrient-rich edamame, and colorful bell peppers creates a balanced meal that comes together in minutes, not hours.
What I love most about this dish is its versatility. Don’t have edamame? Swap in peas. Prefer a spicier kick? Add some sriracha to the teriyaki sauce. The recipe adapts to whatever you have on hand, which is the hallmark of a truly practical weeknight solution.
The leftovers, if you manage to have any, reheat beautifully for lunch the next day. Who doesn’t appreciate a meal that keeps on giving?
