If you’re looking for a delicious and healthy dinner option, this Hawaiian Rice Bowl Recipe with Teriyaki Chicken is just the ticket. I remember one summer evening when my son, Jake, insisted we try something new for dinner. Little did I know, this bowl would become a family favorite that brings everyone together around the table.
Table of Contents
Why You’ll Love It
- It’s packed with flavor and nutrients.
- Perfect for a quick weeknight dinner.
- Great for feeding a crowd with healthy meal options.
Pure Comfort
This dish is pure comfort food. The tender teriyaki chicken pairs beautifully with fluffy rice and fresh veggies, making it a satisfying meal for everyone in the family.
What You Need
- 1 lb 1 lb boneless, skinless chicken thighs – Substitute with chicken breast if preferred.
- 1/2 cup 1/2 cup teriyaki sauce – Use low-sodium sauce for a healthier option.
- 2 cups 2 cups cooked jasmine rice – Brown rice can be used for extra fiber.
- 1 cup 1 cup broccoli florets – Feel free to swap with snap peas or bell peppers.
- 1 cup 1 cup carrots, julienned – You can use frozen carrots if fresh aren’t available.
- 1 tbsp 1 tablespoon sesame oil – Olive oil works in a pinch.
- 1 tbsp 1 tablespoon sesame seeds – Optional, for garnish.
- 2 2 green onions, sliced – Chives can be a good substitute.
Time to Cook
Prep: 15 minutes | Cook: 20 minutes | Total: 35 minutes | Difficulty: Easy | Make-Ahead: You can marinate the chicken a day in advance.
Steps to Make It
- Start by marinating the chicken thighs in teriyaki sauce for at least 15 minutes. This will infuse the chicken with a delicious flavor, making it tender and juicy.
- While the chicken marinates, cook the jasmine rice according to package instructions. The rice should be fluffy and aromatic, ready to soak up all the tasty sauce later.
- In a large skillet, heat sesame oil over medium heat. Once hot, add the marinated chicken thighs and cook for about 6-7 minutes per side until they are golden brown and cooked through, reaching an internal temperature of 165°F.
- Remove the chicken from the skillet and let it rest for a few minutes. This helps keep the juices locked in, ensuring each bite is flavorful.
- In the same skillet, add the broccoli and carrots. Sauté for about 5 minutes until they are vibrant and tender-crisp, filling your kitchen with a fresh aroma.
- Slice the rested chicken into bite-sized pieces. This makes it easier to serve and eat, plus it looks great on top of the rice.
- To assemble your Hawaiian rice bowls, start with a generous scoop of jasmine rice. Top it with the sautéed veggies and sliced chicken.
- Drizzle any remaining teriyaki sauce over the top for an extra burst of flavor. Finally, sprinkle with sesame seeds and green onions for a lovely finish.
- Serve immediately and enjoy the colorful, delicious meal with your family. Everyone will love digging into their own bowl!
Make It Perfect
- For extra flavor, try adding pineapple chunks to the bowl.
- Make sure to let the chicken rest before slicing to keep it juicy.
- If you want a little heat, add some sriracha or chili flakes.
Mix It Up
- Swap out chicken for tofu or shrimp for a different protein.
- Use quinoa instead of rice for a unique twist.
- Add avocado slices for creaminess.
Perfect Partners
- Pair with a light salad or steamed edamame for a complete meal.
- A chilled fruit salad makes a refreshing side.
💡 For more recipes, follow me on Facebook and Pinterest.
FAQs
Can I make this ahead of time?
Yes! You can marinate the chicken a day in advance and store the cooked rice and veggies in the fridge.
How do I store leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days.
Can I freeze this dish?
Yes, you can freeze the chicken and veggies separately for up to 2 months.
What can I substitute for teriyaki sauce?
You can use soy sauce mixed with a bit of honey or maple syrup as an alternative.
Is this dish suitable for meal prep?
Absolutely! It’s a great option for meal prep, just keep the components separate until ready to eat.
Conclusion
This Hawaiian Rice Bowl Recipe with Teriyaki Chicken is not just a meal; it’s a way to bring family together. With its vibrant colors and delicious flavors, it’s sure to become a go-to for healthy dinners for a group. Give it a try, and you might just find it’s a new favorite in your home!
Hawaiian Rice Bowl Recipe with Teriyaki Chicken
Equipment
- Skillet
- rice cooker
Ingredients
Ingredients
- 1 lb boneless, skinless chicken thighs Substitute with chicken breast if preferred.
- 1/2 cup teriyaki sauce Use low-sodium sauce for a healthier option.
- 2 cups cooked jasmine rice Brown rice can be used for extra fiber.
- 1 cup broccoli florets Feel free to swap with snap peas or bell peppers.
- 1 cup carrots, julienned You can use frozen carrots if fresh aren’t available.
- 1 tbsp sesame oil Olive oil works in a pinch.
- 1 tbsp sesame seeds Optional, for garnish.
- 2 green onions, sliced Chives can be a good substitute.
Instructions
- Start by marinating the chicken thighs in teriyaki sauce for at least 15 minutes.
- While the chicken marinates, cook the jasmine rice according to package instructions.
- In a large skillet, heat sesame oil over medium heat.
- Add the marinated chicken thighs and cook for about 6-7 minutes per side until they are golden brown and cooked through.
- Remove the chicken from the skillet and let it rest for a few minutes.
- In the same skillet, add the broccoli and carrots. Sauté for about 5 minutes until they are vibrant and tender-crisp.
- Slice the rested chicken into bite-sized pieces.
- To assemble your Hawaiian rice bowls, start with a generous scoop of jasmine rice. Top it with the sautéed veggies and sliced chicken.
- Drizzle any remaining teriyaki sauce over the top for an extra burst of flavor.
- Finally, sprinkle with sesame seeds and green onions for a lovely finish.
- Serve immediately and enjoy the colorful, delicious meal with your family.