Introduction
The rice bowl, or ‘Donburi’ (literally ‘bowl’) in Japanese cuisine, is the ultimate expression of customizable, quick, and comforting food. Originating in Japan, where various toppings like tempura, cooked egg, or meat are served over steaming rice, the concept has evolved globally. This particular recipe focuses on a balanced Teriyaki Chicken Rice Bowl—a perfect weeknight meal that combines savory protein, vibrant vegetables, and sticky rice in one convenient package. It’s special because it offers complete nutrition and incredible flavor without requiring complex cooking techniques.
Ingredients
- For the Rice: 1 cup (200g) short-grain white rice, rinsed
- For the Chicken: 2 large chicken breasts (approx. 300g / 10.5 oz), cut into 1-inch cubes
- For the Teriyaki Sauce:
- 4 tablespoons (60 ml) soy sauce (low sodium preferred)
- 4 tablespoons (60 ml) mirin (sweet rice wine)
- 2 tablespoons (30 ml) water
- 1 tablespoon (15g) brown sugar or honey
- 1 teaspoon grated fresh ginger
- For the Vegetables:
- 1 cup (150g) broccoli florets
- 1/2 cup (75g) sliced carrots
- 1 teaspoon sesame oil for sautéing
- Garnish (Optional): Toasted sesame seeds, sliced green onions
Step-by-step Preparation
- Cook the Rice (20 minutes): Place the rinsed rice and 1.5 cups (360 ml) of water into a saucepan. Bring to a boil, then immediately reduce heat to low, cover tightly, and simmer for 18 minutes. Remove from heat and let stand, covered, for 5 minutes before fluffing. Tip: Rinsing the rice removes excess starch, resulting in fluffier, less sticky grains.
- Prepare the Teriyaki Sauce (5 minutes): In a small bowl, whisk together the soy sauce, mirin, water, brown sugar/honey, and grated ginger until the sugar is dissolved. Set aside.
- Cook the Chicken (10-12 minutes): Heat 1 teaspoon of oil in a large skillet over medium-high heat. Add the cubed chicken and cook until browned on all sides and cooked through (internal temperature should reach 165°F / 74°C). Reduce the heat to medium-low and pour the prepared teriyaki sauce over the chicken. Simmer for 3–5 minutes, stirring occasionally, until the sauce thickens and coats the chicken beautifully.
- Sauté the Vegetables (5-7 minutes): While the chicken simmers, heat the sesame oil in a separate pan or wok. Add the broccoli and carrots. Stir-fry for 5–7 minutes until tender-crisp. Tip: For extra crunch, blanch the vegetables in boiling water for 2 minutes before sautéing.
- Assemble the Bowl: Divide the hot rice between two large bowls. Arrange the teriyaki chicken and the sautéed vegetables neatly over the rice. Drizzle any remaining sauce from the skillet over the chicken and rice. Garnish with toasted sesame seeds and green onions before serving.
Nutritional Information
This recipe yields two generous servings. An estimated serving contains approximately 520–580 calories, depending on the amount of sauce used. This bowl is an excellent source of lean protein (over 40g per serving) necessary for muscle repair, and complex carbohydrates (rice) for sustained energy. The vegetables provide essential fiber, Vitamin A (carrots), and Vitamin C (broccoli), contributing to overall immune health.
Storage
Leftovers should be stored immediately in airtight containers in the refrigerator. The rice, chicken, and vegetables are best stored separately to maintain texture. This dish will keep safely for 3 to 4 days. To reheat, sprinkle a teaspoon of water over the rice before microwaving to restore moisture, then reheat the chicken and vegetables separately until piping hot.
Conclusion
The Teriyaki Chicken Rice Bowl is a versatile foundation for endless culinary creativity. If you want a quick variation, substitute the chicken with firm tofu or thinly sliced beef. For an extra layer of richness, top your bowl with a drizzle of spicy sriracha mayo or a perfectly fried egg. This recipe is not just a meal; it’s a canvas for flavor—a perfect way to enjoy a balanced, homemade dinner without compromising on taste or time.