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Easy Flavor-Packed Teriyaki Chicken Rice Bowl

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A quick and easy teriyaki chicken rice bowl featuring tender chicken thighs glazed in a sweet-savory sauce, topped with bright and tangy pickled cucumbers for a satisfying meal perfect for busy weeknights.

Ingredients

Scale
  • 1 lb boneless, skinless chicken thighs (or breasts)
  • 1/4 cup low sodium soy sauce
  • 2 tablespoons honey or brown sugar
  • 1 tablespoon rice vinegar
  • 2 cloves garlic, minced
  • 1 teaspoon fresh grated ginger
  • 1 teaspoon sesame oil
  • 1 teaspoon cornstarch
  • 1 medium English or Persian cucumber, thinly sliced
  • 1/2 cup rice vinegar
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • Pinch of red chili flakes (optional)
  • 2 thin slices fresh ginger (optional)
  • 1 cup jasmine or sushi rice (uncooked, about 185g)
  • 2 green onions, sliced
  • 1 tablespoon sesame seeds

Instructions

  1. In a bowl, whisk together 1/2 cup rice vinegar, 1 tablespoon sugar, 1/2 teaspoon salt, chili flakes, and ginger slices until sugar dissolves. Add thinly sliced cucumber, toss to coat, cover, and refrigerate for at least 15 minutes.
  2. Rinse 1 cup jasmine or sushi rice under cold water until water runs clear. Combine with 1 1/4 cups water in a saucepan. Bring to a boil, reduce to low, cover, and cook for 15 minutes. Remove from heat and let sit covered for 10 minutes.
  3. In a mixing bowl, combine 1/4 cup soy sauce, 2 tablespoons honey, 1 tablespoon rice vinegar, minced garlic, grated ginger, and 1 teaspoon sesame oil. Add chicken thighs and toss to coat. Marinate for at least 10 minutes.
  4. Heat a large skillet over medium-high heat. Add chicken pieces, reserving marinade. Sear chicken 4-5 minutes per side until caramelized and cooked through (internal temp 165°F). Remove chicken and set aside.
  5. Pour reserved marinade into skillet. Stir 1 teaspoon cornstarch into 2 tablespoons cold water to make slurry. Add slurry to skillet and simmer, stirring, until sauce thickens (about 2 minutes). Return chicken to pan and coat with sauce.
  6. Fluff rice and divide between bowls. Slice glazed chicken and arrange over rice. Top with pickled cucumbers, sliced green onions, and sesame seeds. Serve immediately.

Notes

Marinate chicken for 10-30 minutes to avoid saltiness. Pat chicken dry before cooking for better sear. Use slurry to thicken sauce and avoid clumps. Pickled cucumbers can be made ahead and stored up to one week. Rest rice after cooking for best texture.

Nutrition

Keywords: teriyaki chicken, rice bowl, quick meals, pickled cucumbers, easy dinner, weeknight recipe, meal prep

Find it online: https://blingbite.com/easy-flavor-packed-teriyaki-chicken-rice-bowl-recipe-for-quick-meals/