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!
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Easy Teriyaki Chicken & Rice BowlsCourse: Lunch, dinnerCuisine: AsianDifficulty: Easy
These easy Teriyaki Chicken and Rice Bowls are sure to be a weeknight sensation!
1.5-2 lbs boneless, skinless chicken thighs or breasts, cut into bite-size pieces
1 cup 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
- Combine soy sauce, water, garlic, ginger, brown sugar, honey and lime juice in a medium-size plastic bowl and stir. Add green onions and chicken pieces. Toss chicken with marinade, coating well. Cover the bowl and chill for at least 30 minutes. Chicken can marinate for up to 2 hours if needed, but remember to stir at least one time.
- Pre-heat oven to 375°. Prepare a rimmed baking sheet with a light coat of non-stick cooking spray. Use a slotted spoon and remove chicken from the marinade. Spread it out evenly on the prepared baking sheet. Reserve marinade to make teriyaki sauce (recipe follows).
- Place the sheet pan into the oven and bake for 20-25 minutes, stirring at least once. Remove the baking sheet from the oven, place it on a cooling rack. Place 1/2 cup – 3/4 cup of rice into a bowl and top with vegetables, chicken, and teriyaki sauce. Garnish with sesame seeds and fresh, sliced green onions. Enjoy!
- for the Teriyaki Sauce
- Pour the reserved marinade through a fine strainer and into a small sauce pan (this will remove any extra bits of garlic, chicken and green onion). Heat the pan and bring the marinade/sauce to a low simmer.
- Once the sauce is simmering, combine the cornstarch with 1.5 tablespoons of water in a small bowl or ramekin. Pour cornstarch mixture into the simmering teriyaki sauce and using a small whisk, stir briskly to make sure no lumps are formed. Bring the sauce just back to a boil, turn off the burner and remove the pan from heat. Serve a few drizzles of teriyaki sauce with the prepared chicken and rice bowls!
- Recipe from A Little Fish in the Kitchen blog at www.alittlefishinthekitchen.com. All content is owned by Marcelle G. Bolton. Please contact the author for permission to republish.