When it comes to easy dinners, these teriyaki chicken and rice bowls are our latest love. Seriously, the kids like this dish so much that I’ve made it once a week for the last month! This recipe has definitely become a tried and true family favorite by my picky little taste testers.
The first time I ever made teriyaki chicken, I used chicken drumsticks. That was my trial run with this recipe and I can say that the flavors in the dish turned out great, but that cut of meat just didn’t feel right for the meal. What we really wanted was that rich, teriyaki flavor in a more familiar, restaurant-style form.
So, the next time we wanted teriyaki chicken for supper, I sliced up some boneless, skinless chicken thighs into bite-size pieces and used them in the dish instead. This second version with the smaller bits of chicken was a much bigger hit with the family, so that is that’s what we’re sticking with!
Once I had the chicken pieces marinating, I had to decide how to cook them. When I made this recipe with drumsticks, baking them was the obvious method to go with, but these little pieces of meat seemed like they should go into a pan. I decided to use a slotted spoon and lift the chicken pieces out of the marinade, I transferred them to a baking sheet and I put it all in the oven anyway. ( with fingers crossed, big time y’all!!)
Baking the meat worked out perfectly and I was pleasantly surprised at how much the end product really added a restaurant-style feel to this simple meal. What came out of the oven were some extremely tender, flavorful pieces of chicken with a super rich, golden color.
I just added some steamed brown rice and broccoli and we had a delicious and pretty meal in a bowl!
You should know by now that I’m not above reasonable, dinnertime short-cuts, especially during the week. If they are available at your grocery store, using the convenient, frozen, microwave-steamable bags of rice and vegetables will help to make this a extra super-duper quick and healthy weeknight meal! (Frees up more time for that dreaded math homework y’all! bleh….)
I sincerely hope your family enjoys these easy teriyaki chicken and rice bowls too!
Easy Teriyaki Chicken & Rice Bowls printable recipe
Prep Time: 45 min (if marinating for 30 min)
Cook Time: 25 min
- 1.5-2 lbs boneless, skinless chicken thighs or breasts, cut into bite-size pieces
- 1 cup organic soy sauce
- 1/4 cup water
- 1 medium clove garlic, minced
- 1/2 teaspoon ground ginger
- 3 tablespoons light brown sugar
- 2 tablespoons honey
- 2 teaspoons lime juice
- 1 green onion, sliced
- 1-1/2 tablespoons cornstarch
- 1 cup prepared, steamed white or brown rice, for serving (I used HEB brand frozen, microwave-steamable brown rice)
- 2 cups prepared, steamed broccoli or other steamed vegetable(s) of choice, for serving
- toasted sesame seeds, for garnish
- green onion, finely sliced, for garnish
Instructions to prepare extra teriyaki sauce:
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