Teriyaki Chicken Rice Bowls Recipe

Introduction

Teriyaki Chicken Rice Bowls are a vibrant and flavorful meal perfect for weeknight dinners or meal prep. This dish combines tender marinated chicken with grilled vegetables and a sweet-savory sauce, all served over wholesome brown rice. It’s both satisfying and easy to customize.

Ingredients

• 1 pound boneless skinless chicken breasts
• 2 tablespoons low sodium tamari or soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon olive oil
• 1 1/2 teaspoons maple syrup
• 1/4 teaspoon ground ginger
• 1/4 teaspoon garlic powder
• Salt and pepper to taste
• 1/2 cup water
• 1/4 cup tamari or soy sauce
• 2 tablespoons maple syrup
• 1 tablespoon rice vinegar
• 1 teaspoon cornstarch
• 1 small pineapple, peeled and sliced
• 1 red bell pepper, quartered
• 1 cup shelled edamame
• 2 cups cooked brown rice
• 1 green onion, sliced

Instructions

1. Step 1: In a bowl, combine 2 tablespoons tamari, 1 tablespoon rice vinegar, olive oil, 1 1/2 teaspoons maple syrup, ground ginger, garlic powder, salt, and pepper. Add the chicken breasts and marinate for at least one hour in the refrigerator.
2. Step 2: In a small saucepan, mix 1/2 cup water, 1/4 cup tamari, 2 tablespoons maple syrup, 1 tablespoon rice vinegar, and cornstarch. Heat over medium, stirring constantly until the sauce thickens and becomes glossy. Remove from heat.
3. Step 3: Preheat a grill or grill pan over medium-high heat. Grill the marinated chicken, pineapple slices, and red bell pepper until the chicken is cooked through and the vegetables are lightly charred, about 5-7 minutes per side.
4. Step 4: Let the chicken rest for a few minutes, then slice it into strips. To assemble, divide the cooked brown rice among bowls, top with grilled chicken, pineapple, bell pepper, and shelled edamame. Drizzle the teriyaki sauce over the bowls and garnish with sliced green onion.

Tips & Variations

• For a spicier kick, add a pinch of red pepper flakes to the marinade or sauce.
• Swap chicken breasts with thighs for juicier meat.
• Use quinoa or cauliflower rice as a substitute for brown rice to vary the base.
• Add steamed broccoli or snap peas for extra greens.
• If you don’t have a grill, cook everything in a grill pan or under the broiler.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, warm the chicken and vegetables gently in the microwave or on the stovetop to avoid drying out. Reheat the teriyaki sauce separately and drizzle over before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe gluten-free?

Yes, use tamari instead of soy sauce, as tamari is typically gluten-free. Always check the label to ensure the brand you choose is certified gluten-free.

How do I know when the chicken is fully cooked?

Chicken is safe to eat when it reaches an internal temperature of 165°F (75°C). Use a meat thermometer for best results, or cut into the thickest part to check that the juices run clear and the meat is no longer pink.

Teriyaki Chicken Rice Bowls Recipe

Print Recipe

★★★★★

4.4 from 121 reviews

A flavorful and healthy Teriyaki Chicken Rice Bowl featuring marinated and grilled chicken breasts served over brown rice with charred pineapple, red bell pepper, and edamame, all drizzled with a homemade glossy teriyaki sauce. This recipe balances sweet, savory, and tangy flavors with a delightful grilled smoky finish.

• Author: Marco
• Prep Time: 1 hour 15 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Grilling
• Cuisine: Japanese
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Chicken Marinade

• 1 pound boneless skinless chicken breasts
• 2 tablespoons low sodium tamari or soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon olive oil
• 1 1/2 teaspoons maple syrup
• 1/4 teaspoon ground ginger
• 1/4 teaspoon garlic powder
• Salt and pepper to taste

Teriyaki Sauce

• 1/2 cup water
• 1/4 cup tamari or soy sauce
• 2 tablespoons maple syrup
• 1 tablespoon rice vinegar
• 1 teaspoon cornstarch

Grilled Vegetables and Rice

• 1 small pineapple, peeled and sliced
• 1 red bell pepper, quartered
• 1 cup shelled edamame
• 2 cups cooked brown rice
• 1 green onion, sliced (for garnish)

Instructions

1. Marinate the Chicken: In a bowl, combine tamari or soy sauce, rice vinegar, olive oil, maple syrup, ground ginger, garlic powder, salt, and pepper. Add the chicken breasts and coat thoroughly. Cover and refrigerate for at least one hour to allow flavors to infuse.
2. Prepare the Teriyaki Sauce: In a small saucepan, mix water, tamari or soy sauce, maple syrup, rice vinegar, and cornstarch. Heat over medium heat, stirring constantly until the sauce thickens and becomes glossy. Remove from heat and set aside.
3. Grill the Chicken and Vegetables: Preheat the grill to medium-high heat. Grill the marinated chicken breasts, pineapple slices, and quartered red bell pepper until the chicken is cooked through (internal temperature of 165°F) and veggies are lightly charred, about 4-5 minutes per side. Remove from grill and let the chicken rest for a few minutes.
4. Slice and Assemble Bowls: Slice the rested chicken into strips. In serving bowls, add a base of cooked brown rice, then arrange edamame, grilled pineapple, and bell pepper on top. Place the chicken slices over the bowl and drizzle generously with the prepared teriyaki sauce. Garnish with sliced green onions and serve immediately.

Notes

• Marinating the chicken overnight enhances the flavor even more.
• You can substitute brown rice with white rice or quinoa if preferred.
• For a gluten-free option, ensure tamari is certified gluten-free.
• Adjust the sweetness of the sauce by adding more or less maple syrup according to taste.
• Use a grill pan if an outdoor grill is not available.

Keywords: teriyaki chicken, grilled chicken, rice bowl, pineapple, edamame, healthy dinner, Japanese cuisine