Simple Teriyaki Chicken Rice Bowl

Hello and welcome to Sunday Supper! Today I have an easy, light meal that’s a cinch to put together. With make ahead components, you can get these rice bowls together in about 20 minutes. Simply prepared, marinated teriyaki chicken thighs top steamed rice and a simple salad; with carrot ginger dressing and extra teriyaki sauce. Like a restaurant-style Bento box, this Simple Teriyaki Chicken Rice Bowl is flavorful and so satisfying – let’s do it!

Make Ahead

The chicken thighs can marinate for at least 3 hours, or overnight. Perfect for make ahead planning. Whisk together soy sauce, water, sugar, Worcestershire sauce, white vinegar, grapeseed oil, garlic powder, onion powder and fresh ginger in a large measuring cup. Add the chicken thighs (about 1 pound) to a gallon-size zipper lock bag.

Pour 3/4 cup of the marinade into a separate container (we will use this 3/4 cup of the marinade to make a teriyaki sauce). Pour the remaining marinade in the zipper lock bag with the chicken. Squeeze out as much air as possible and zip the bag closed. Refrigerate 3 hours or overnight.

The other thing we can do ahead of time is make the carrot ginger salad dressing. This recipe will make about 2 cups of dressing, so there will be leftovers. This dressing is the only reason I order a side salad when I go out to a Japanese restaurant!

We have carrots, diced, or if you have some shredded carrots laying around, those work too. Then we have diced onion, grated fresh ginger, soy sauce, grapeseed oil, rice vinegar, kosher salt and a little sugar, which you can omit, if you like.

Combine all but the oil in a blender and blend on high until it is a semi-smooth puree. Then reduce the speed of the blender to low and drizzle in the oil. blend until the mixture is emulsified. Pour the dressing into a jar and refrigerate until ready to use. Be sure to shake the dressing before using it, it will begin to separate.

You can also make the rice ahead and just microwave individual portions when you’re ready to serve.

Teriyaki Chicken

Preheat the oven to 400 degrees F. When you’re ready to bake the chicken thighs, use tongs to transfer the thighs out of the marinade and place them on a sheet tray. Bake the thighs for 20-25 minutes, until the internal temperature is 170 degrees.

While the thighs are baking, take the reserved 3/4 cup of marinade and pour it into a small saucepan. Let the mixture come up to a simmer over medium heat and add a cornstarch slurry of 1 teaspoon cornstarch and 1 tablespoon of water. Whisk that into the simmering sauce and let simmer for another couple minutes or so, until the sauce has thickened slightly. Remove from heat and transfer the sauce to a small bowl.

Simple Teriyaki Chicken Rice Bowl Assembly

For the salad, simply tear several leaves of iceberg, or other lettuce into bite-size pieces. I have a few Persian cucumbers that I sliced. You can add tomato, or whatever other vegetable you like. The idea is just to have a small, refreshing salad to dress with the carrot ginger dressing. I also have two scallions, sliced thin and toasted sesame seeds as garnish.

Use a wide, shallow dinner bowl and start with a serving of steamed rice. Slice a teriyaki chicken thigh into strips and place on top of the rice, along one side.

Then place a small handful of the torn lettuce and the cucumbers along the other side of the rice bowl. Use a spoon to spoon some of the teriyaki sauce over the chicken.

Spoon some of the carrot ginger dressing over the salad.

Top the bowl with the sliced scallions and toasted sesame seeds and serve!

Serve the extra sauce and dressing along side, so everyone can help themselves to more.

This Simple Teriyaki Chicken Rice Bowl is so fresh and flavorful! It’s a great meal prep recipe too, if you’re cooking for one or just want to get ahead of lunches for the week. If you’re meal-prepping, just hold off on adding the sauces on top until you’re ready to eat. This dish is great hot, but it’s also wonderful cold – perfect for a work lunch.

I have another great teriyaki chicken recipe, that’s a bit more summery, try Teriyaki Chicken Skewers with Pineapple and Peppers. That’s it for today, a quick and easy make-ahead Sunday Supper. Give it a try and let me know what you think! Take care and be well, xo Kelly

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Simple Teriyaki Chicken Rice Bowl

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Dinner, Main Course, Lunch – Japanese

By Kelly Djalali – Serves: 3-5

Prep Time: 20 Minutes (plus a 3 hour or overnight marinate) – Cooking Time: ~20 Minutes – Total Time: ~20 Minutes Active Time

Simple Teriyaki Chicken Rice Bowl is so fresh and flavorful, with carrot ginger dressing a side salad. Make ahead components make this an easy meal.

Ingredients

• Teriyaki Marinade
• 1 cup Soy Sauce
• 1 cup Water
• 3/4 cup White Sugar
• 1/4 cup Worcestershire Sauce
• 3 tbsp. White Vinegar
• 3 tbsp. Grapeseed Oil
• 2 tsp. Onion Powder
• 2 tsp. Garlic Powder
• 1 tsp. Grated Fresh Ginger
• 1 lb. Boneless, Skinless Chicken Thighs
• Carrot Ginger Dressing
• 7 oz. Carrots, peeled, diced
• 4 oz. Onion, peeled and diced
• 2 tbsp. Fresh Ginger, peeled, grated
• 1 tbsp. White Sugar
• 1/4 cup Soy Sauce
• 1/2 cup Rice Vinegar
• 1 tsp. Kosher Salt
• 3/4 cup Grapeseed Oil
• Teriyaki Sauce
• 3/4 cup of Reserved Teriyaki Marinade
• 1 tsp. Corn Starch
• 1 tbsp. Water
• Teriyaki Chicken Rice Bowl
• Steamed Rice
• 1-2 Cooked Teriyaki Chicken Thighs per serving (sliced into strips)
• Teriyaki Sauce
• ~3 cups Torn Lettuce Leaves (bite-size pieces)
• 1-2 small Cucumbers, sliced thinly in rounds
• Carrot Ginger Dressing
• 2 Scallions, sliced thin
• Toasted Sesame Seeds

Instructions

Make Ahead

Teriyaki Marinade

1

Whisk together soy sauce, water, sugar, Worcestershire sauce, white vinegar, grapeseed oil, garlic powder, onion powder and fresh ginger in a large measuring cup. Add the chicken thighs (about 1 pound) to a gallon-size zipper lock bag.

2

Pour 3/4 cup of the marinade into a separate container (we will use this 3/4 cup of the marinade to make a teriyaki sauce). Pour the remaining marinade in the zipper lock bag with the chicken. Squeeze out as much air as possible and zip the bag closed. Refrigerate 3 hours or overnight.

Carrot Ginger Dressing

3

Combine all the ingredients but the oil in a blender and blend on high until it is a semi-smooth puree. Then reduce the speed of the blender to low and drizzle in the oil. blend until the mixture is emulsified. Pour the dressing into a jar and refrigerate until ready to use. Be sure to shake the dressing before using it, it will begin to separate.

Teriyaki Chicken

4

Preheat the oven to 400 degrees F. When you're ready to bake the chicken thighs, use tongs to transfer the thighs out of the marinade and place them on a sheet tray. Bake the thighs for 20-25 minutes, until the internal temperature is 170 degrees.

Teriyaki Sauce

5

Pour the reserved 3/4 cup of marinade into a small saucepan. Let the mixture come up to a simmer over medium heat and add a cornstarch slurry of 1 teaspoon cornstarch and 1 tablespoon of water. Whisk that into the simmering sauce and let simmer for another couple minutes or so, until the sauce has thickened slightly. Remove from heat and transfer the sauce to a small bowl.

Teriyaki Chicken Rice Bowl Assembly

6

Use a wide, shallow dinner bowl and start with a serving of steamed rice. Slice a teriyaki chicken thigh into strips and place on top of the rice, along one side.

7

Then place a small handful of the torn lettuce and the cucumbers along the other side of the rice bowl.

8

Use a spoon to spoon some of the teriyaki sauce over the chicken.

9

Spoon some of the carrot ginger dressing over the salad.

10

Top the bowl with the sliced scallions and toasted sesame seeds and serve.

11

Serve the extra sauce and dressing along side, so everyone can help themselves to more.

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