Teriyaki Chicken Rice Bowls Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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
Find it online: https://cookcrisis.com/teriyaki-chicken-rice-bowls-recipe/
