Chicken Teriyaki Bowls
This chicken teriyaki bowl is a complete meal featuring delicious teriyaki chicken served with blistered green beans and tender white rice. With just a few simple ingredients, this recipe makes an easy, restaurant-quality meal that can be ready in just 30 minutes.
Why you’ll love these chicken teriyaki bowls
- Sometimes you just want a healthy quick meal, and this is it. Please, don’t start on what’s healthy and not, it’s different for everyone.
- This recipe takes a few simple ingredients, including store-bought teriyaki sauce and turns it into a delicious meal that’s full of flavor. If you have time, try making my honey teriyaki sauce to use instead.
- If you’re into meal prep, this recipe can be made a head of time and it’s easily reheated in the microwave for a delicious work lunch.
Ingredients and substitutions
- Chicken thighs – I like to use boneless, skinless chicken thighs for this because they are easy to cook and they don’t dried out like chicken breast can. You can easily use breast, but make sure you adjust your cooking time accordingly to reach an internal temperature of 165˚F.
- Green beans – We use fresh green beans for this recipe. While I prefer to use fresh, frozen can work in pinch. You an also use fresh broccoli and follow the steps accordingly to get nice, crisp broccoli.
- Teriyaki sauce – Our favorite store bought teriyaki sauce is Soy Vay Veri Veri Teriyaki sauce. It has minimal ingredients and lots of delicious sesame/ginger flavor. If you can’t find it, that’s totally fine. Use what you have, or make your own.
- Sake – You can use dry white wine in it’s place, and, if you want to make this recipe without alcohol, feel free to use apple juice or water in place of the sake.
Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.
How to make this easy chicken teriyaki
Cook the rice. Combine the rice with 2 cups of water in a large saucepan. Cover and bring the pot to a boil. Then, immediately reduce heat to low and allow the rice to simmer for about 10 – 15 minutes.
Remove from heat and allow the rice to rest while you cook the rest of the meal.
Sear the chicken. Heat a large, non-stick (preferably cast iron) skillet to medium-high. While it heats, season the chicken with salt & pepper.
Add olive oil to the pan and then sear the chicken until crispy and golden brown on both sides. Try not to move the chicken until it’s releases on its own.
Blister the beans. Transfer the chicken to a plate and cover with aluminum foil. Then, add the green beans and garlic to the skillet. Season with salt & pepper and cook until they start to blister.
Add the sake after a few minutes and stir the beans occasionally to prevent them from burning. They should take about 10 minutes total. Transfer the green beans the plate.
Add the sauce. In a small bowl, whisk the sauce with 2 teaspoons of cornstarch until smooth. Then, add the sauce to the pan and return the chicken. Allow it to heat, turning the chicken to coat it in the sauce as it thickens. Remove from heat and slice chicken.
Assemble the bowl. Add a serving of rice to each bowl. Top with sliced chicken and green beans. Then drizzle with a little extra sauce. If desired, garnish with toasted sesame seeds before serving.
Frequently asked questions: chicken teriyaki bowls
Is there a difference between teriyaki sauce and marinade?
No. Teriyaki marinade and sauce are the same thing. You can use it as a marinade or as a sauce.
Can I substitute chicken breast?
Yes. Just make sure you cook until they’re fully cooked to 165˚F internally. If your chicken is particularly large, you may want to pound it to 1/2-inch thickness to ensure that it cooks evenly.
More chicken thigh recipes you should try
- The best grilled chicken thighs
- Easy spanish chicken recipe
- Baked honey mustard chicken thighs
- Garlic baked chicken legs recipe
More dairy free chicken recipes you will love
- Grilled chicken tenders
- Thai chicken meatball curry
- Lemon rosemary broiled chicken breast
- Stuffed spinach artichoke chicken
Ingredients
- 4 boneless skinless chicken thighs
- ¾ cup teriyaki sauce or marinade
- 2 tablespoons olive oil (divided (1 tbsp for the chicken, 1 tbsp for the green beans))
- 1 teaspoon minced garlic
- 12 – 16 ounces green beans
- ¼ cup dry sake or white wine
- Coarse salt & black pepper
- 1 cup uncooked white rice
Instructions
- Combine rice with 2 cups water and a pinch of coarse salt in a large saucepan. Cover the pot and bring to a boil. Then reduce heat to low and allow rice to simmer for about 15 minutes. Then, remove rice from heat and let it rest (still covered) until remaining liquid has been absorbed.
- While the rice cooks, liberally season chicken with salt & pepper. Then heat a large skillet to medium high. Add 1 tablespoon olive oil and add chicken thighs. Allow them to cook until golden brown on one side (about 5 minutes), then turn the chicken thighs to continue cooking for about 5 more minutes.. When chicken is fully cooked (165˚F internal temperature), transfer to a plate and tent with foil.
- Add the green beans and garlic to the pan and allow them to cook until blistered, stirring occasionally (about 8 – 10 minutes). After a few minutes, add the sake or white wine to the pan and continue cooking until tender.
- Remove the green beans from the pan and reduce heat to low. Add teriyaki sauce and return chicken to the pan. Allow the chicken and sauce to heat and flip chicken as needed to coat it in sauce.
- Before serving, remove the chicken from the pan and slice. Fluff rice with a fork and serve with sliced chicken and green beans.
Just wondering where the sake/white wine fits in? Added with the Teriyaki sauce? Thanks