Teriyaki Chicken Bowls
Ah, summer is here and it is BBQ season! These Teriyaki Chicken Bowls come together beautifully with marinated and grilled chicken that sits on top of a bed of rice with a bunch of fresh veggies on the side. There’s something so cooling about fresh veggies with a warm dish in the summertime. I’m all about fast, fresh, flavourful dinners all year long, but in the summer more than ever, I sure don’t want to be standing over a hot stove or heating our house with the oven on blast. That’s why this recipe is so so good, it’s packed with flavour, the chicken is grilled while the rice is simmering and then it all gets put together and Bob’s Your Uncle, dinner is served and everyone is happier than ever!
We love Asian flavours, whether it’s in a Sticky Beef Stir-Fry or a recipe like Teriyaki Chicken Bowls. The flavours of sesame, ginger, garlic, and soy sauce all work so perfectly together that you pretty much always end up with something super yummy. This epic marinade is no different, I used orange juice, rice vinegar, honey, ginger, sesame oil, soy sauce sambal and garlic to create the perfect sweet, salty, spicy marinade. I love topping this bowl off with spicy mayo, fresh sliced veggies like carrots, cucumber, and bell peppers, and a spoonful of kimchi. If you don’t love brown rice, you could also make this recipe with a base of noodles, greens, or jasmine rice!
Swaps
This recipe is super versatile and easily flexed to any eating style. If you’re vegetarian or vegan, replace the chicken with extra firm tofu, sliced into 2-inch cubes, pat dry and marinate as the recipe calls for. If you’re grain-free, leave out the rice, go with a bed of cauliflower rice or mixed greens instead, and use coconut aminos instead of tamari. Vegan? Substitute the honey for maple syrup. If you don’t like the finickiness of making chicken skewers, simply marinate and grill the whole piece of chicken and then chop them up once they’re cooked and add the chopped chicken to bowls! As I mentioned above, this recipe is meant to be fast, fresh, and super flavourful, so make it fit your life and dietary preferences!
Teriyaki Chicken Bowls
Author: ElizabethServings: 4
Ingredients
1/4 cup soy sauce or tamari
1/3 cup freshly squeezed orange juice
3 tablespoon honey
1 teaspoon finely grated fresh ginger
1 tablespoon sambal
2 cloves garlic, minced
1 tablespoon rice vinegar
1 teaspoon sesame oil
1 1/2 to 2 lbs boneless, skinless chicken thighs or chicken breasts
1 cup brown rice, uncooked
1/2 cup cucumber, sliced thinly
1/2 cup bell pepper, sliced thinly
1 green onion, sliced thinly
1/2 cup carrots, sliced thinly
1/2 cup mayonaisse
2-4 tablespoons sriracha (depending on how spicy you like it!)
kimchi, to garnish
Instructions:
1. PREPARE YOUR CHICKEN Chop your chicken into 2 inch pieces. 2. In a medium bowl, combine tamari, orange juice, honey, ginger, garlic, sambal, vinegar, and sesame oil. Whisk to combine well. Add prepared chicken and let marinade at least 15 minutes or up to 12 hours. Meanwhile, soak your 7-8 skewers in water to prevent them from burning.
3. MAKE YOUR RICE Cook your rice according to the package directions. It's usually 1 cup rice to 1 3/4 cups water, bring to a simmer and cook for 20-30 minutes or until the liquid is absorbed.
4. GRILL YOUR CHICKEN While your rice is cooking, thread 4-5 pieces of marinated chicken onto each skewer and set on aside on a plate. Heat your grill pan or BBQ to medium-high heat. Place the skewers on the grill and cook for 7-8 minutes on the first side and flip and continue to cook for 4-5 minutes. Remove from heat and set aside.
5. MAKE YOUR BOWLS Once your rice is cooked, fluff with a fork. Evenly divide rice between the bowls. Top each bowl with sliced veggies, two skewers of chicken, a spoonful of kimchi, and a drizzle of sriracha mayo. Enjoy!
