Teriyaki Chicken Rice Bowls with Ginger Garlic Cream

Welcome to a delightful culinary adventure with our Teriyaki Chicken Rice Bowls with Ginger Garlic Cream. If you’re looking for a dish that beautifully combines sweet and savory flavors, look no further! This recipe not only tantalizes your taste buds but also provides a balanced meal packed with protein, carbohydrates, and fresh vegetables. Perfect for busy weeknights or a special weekend dinner, these rice bowls are sure to become a family favorite.

Imagine succulent pieces of marinated chicken thighs, seared to perfection and drizzled with a homemade teriyaki sauce, all atop a fluffy bed of jasmine rice. The addition of steamed broccoli, vibrant red bell peppers, and crunchy carrots makes this dish not only colorful but also nutritious. Topping it off is a creamy ginger garlic sauce that adds a refreshing twist to each bite. Get ready to impress your family and friends with this easy-to-follow recipe that promises to deliver both flavor and satisfaction.

Why You’ll Love This Recipe

There are countless reasons to fall head over heels for these Teriyaki Chicken Rice Bowls with Ginger Garlic Cream! First and foremost, this dish is incredibly versatile. You can easily customize it to include your favorite vegetables or even swap out the chicken for tofu or beef. It’s a fantastic way to utilize whatever you have in your fridge, making it a convenient choice for any home cook.

Secondly, the marination process infuses the chicken with a rich flavor profile that is hard to resist. The combination of soy sauce, brown sugar, and sesame oil creates a sweet and savory glaze that caramelizes beautifully when cooked. The ginger and garlic not only enhance the taste but also provide health benefits, making this meal as nutritious as it is delicious.

Moreover, preparing this dish is a breeze! With simple steps and minimal ingredients, you can whip up a wholesome meal in under an hour. Whether you’re an experienced cook or a beginner, you’ll find this recipe straightforward and rewarding. Plus, the vibrant presentation makes it perfect for entertaining guests.

Finally, the creamy ginger garlic sauce is the cherry on top! It adds a zesty kick that complements the teriyaki chicken perfectly. This sauce is not just a topping; it elevates the entire dish and makes every bite an explosion of flavors. Trust us, once you try it, you’ll want to drizzle it on everything!

Why You Should Try This Recipe

Trying out the Teriyaki Chicken Rice Bowls with Ginger Garlic Cream is more than just about preparing a meal; it’s about experiencing a culinary delight that speaks to the heart of Asian cuisine. The balance of flavors from the sweetness of the teriyaki sauce to the creamy zing of the ginger garlic cream creates an unforgettable eating experience.

Not only does this recipe taste incredible, but it also offers a wealth of nutritional benefits. Chicken thighs are an excellent source of protein, essential for muscle repair and overall body function. The vegetables included broccoli, bell peppers, and carrots are packed with vitamins and antioxidants, making this dish a powerhouse of nutrients.

Additionally, this recipe provides a wonderful opportunity to explore different cooking techniques. From marinating to sautéing and making sauces, it’s a great way to enhance your culinary skills. You can even involve family members or friends in the cooking process, making it an enjoyable and interactive experience.

Finally, the versatility of this dish makes it a go-to for any occasion. Whether it’s a quick weeknight dinner or a weekend family gathering, these rice bowls are sure to please all palates. Serve them alongside a chilled drink or your favorite Asian-inspired side, and you’ve got a complete meal that feels like a treat.

Ingredients and Necessary Utensils

Ingredients

To make the perfect Teriyaki Chicken Rice Bowls with Ginger Garlic Cream, gather the following ingredients:

• For the Teriyaki Chicken:
• 1 lb (450g) boneless, skinless chicken thighs
• ¼ cup soy sauce
• ¼ cup brown sugar
• 2 tablespoons rice vinegar
• 2 tablespoons sesame oil
• 1 tablespoon minced garlic
• 1 tablespoon grated ginger
• 1 tablespoon cornstarch
• 2 tablespoons water
• 1 tablespoon sesame seeds (for garnish)
• 2 green onions, sliced (for garnish)
• For the Ginger Garlic Cream:
• ½ cup sour cream
• 1 tablespoon mayonnaise
• 1 tablespoon minced garlic
• 1 tablespoon grated ginger
• 1 tablespoon lime juice
• Salt and pepper, to taste
• For the Rice Bowl:
• 2 cups cooked jasmine rice
• 2 cups steamed broccoli
• 1 red bell pepper, sliced
• 1 carrot, julienned
• 1 tablespoon olive oil
• Salt and pepper, to taste

Necessary Utensils

To ensure your cooking experience goes smoothly, make sure you have the following utensils on hand:

• Large skillet for cooking the chicken
• Small bowl for mixing the ginger garlic cream
• Measuring cups and spoons
• Cutting board and knife
• Spatula or tongs for flipping the chicken
• Serving bowls for assembly

Detailed Recipe Steps

Ready to dive into the cooking process? Follow these detailed steps to create your Teriyaki Chicken Rice Bowls with Ginger Garlic Cream:

1. Marinate the Chicken: In a bowl, combine the soy sauce, brown sugar, rice vinegar, sesame oil, minced garlic, and grated ginger. This marinade will infuse flavor into the chicken. Add the chicken thighs, ensuring they are well coated. Allow the chicken to marinate for at least 30 minutes, or up to 2 hours in the refrigerator for maximum flavor.
2. Prepare the Ginger Garlic Cream: In a small bowl, mix together the sour cream, mayonnaise, minced garlic, grated ginger, and lime juice. This creamy sauce adds a refreshing touch to the dish. Season with salt and pepper to taste, then set aside.
3. Cook the Chicken: Heat a large skillet over medium-high heat. Remove the chicken from the marinade (reserve the marinade for the sauce) and cook the chicken for about 5-7 minutes on each side, until fully cooked and golden brown. Let the chicken rest for a few minutes before slicing it into bite-sized pieces.
4. Make the Teriyaki Sauce: In the same skillet, pour in the reserved marinade and bring it to a simmer. In a small bowl, mix cornstarch with water to create a slurry and add it to the skillet. Stir until the sauce thickens, about 2-3 minutes.
5. Prepare the Vegetables: In another skillet, heat olive oil over medium heat. Add the sliced red bell pepper and julienned carrot. Sauté for about 4-5 minutes until they are tender. Season with salt and pepper to enhance the flavors.
6. Assemble the Rice Bowls: In serving bowls, layer the cooked jasmine rice, steamed broccoli, sautéed bell pepper, and carrot. Top with sliced teriyaki chicken and drizzle with the thickened teriyaki sauce. Finish with a dollop of ginger garlic cream, sprinkle with sesame seeds, and garnish with sliced green onions.

FAQs

Conclusion

In summary, the Teriyaki Chicken Rice Bowls with Ginger Garlic Cream is a delicious and versatile recipe that is perfect for any occasion. With its rich flavors and nutritious ingredients, it’s sure to be a hit at your dinner table. We encourage you to try this recipe and share your experiences in the comments below. Don’t forget to share it with friends and family, and check out our other delightful recipes like Sweet Teriyaki Chicken Rice Bowls or Teriyaki Salmon Rice Bowls. Happy cooking!

For more delicious ideas, visit our Pinterest page!

Teriyaki Chicken Rice Bowls with Ginger Garlic Cream

A delicious and easy-to-make Teriyaki Chicken Rice Bowl topped with a refreshing Ginger Garlic Cream, perfect for a quick weeknight dinner.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 20 minutes mins

Total Time 50 minutes mins

Course Main Course

Cuisine Asian

Servings 4 servings

Calories 480 kcal

Equipment

• Large skillet
• Small Bowl
• Cutting Board
• Knife

Ingredients

  

For the Teriyaki Chicken

• 1 lb Boneless, skinless chicken thighs (450g)
• ¼ cup Soy sauce
• ¼ cup Brown sugar
• 2 tablespoons Rice vinegar
• 2 tablespoons Sesame oil
• 1 tablespoon Minced garlic
• 1 tablespoon Grated ginger
• 1 tablespoon Cornstarch
• 2 tablespoons Water
• 1 tablespoon Sesame seeds (for garnish)
• 2 Green onions, sliced (for garnish)

For the Ginger Garlic Cream

• ½ cup Sour cream
• 1 tablespoon Mayonnaise
• 1 tablespoon Minced garlic
• 1 tablespoon Grated ginger
• 1 tablespoon Lime juice
• Salt and pepper (to taste)

For the Rice Bowl

• 2 cups Cooked jasmine rice
• 2 cups Steamed broccoli
• 1 Red bell pepper, sliced
• 1 Carrot, julienned
• 1 tablespoon Olive oil

Instructions

 

Instructions

• In a bowl, combine soy sauce, brown sugar, rice vinegar, sesame oil, minced garlic, and grated ginger. Add the chicken thighs and marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
• In a small bowl, mix together sour cream, mayonnaise, minced garlic, grated ginger, and lime juice. Season with salt and pepper to taste. Set aside.
• Heat a large skillet over medium-high heat. Remove the chicken from the marinade (reserve the marinade) and cook the chicken for about 5-7 minutes on each side, until fully cooked and golden brown. Remove the chicken from the skillet and let it rest for a few minutes before slicing.
• In the same skillet, pour in the reserved marinade and bring to a simmer. In a small bowl, mix cornstarch with water to create a slurry and add it to the skillet. Stir until the sauce thickens, about 2-3 minutes.
• In another skillet, heat olive oil over medium heat. Add sliced red bell pepper and julienned carrot. Sauté for about 4-5 minutes until they are tender. Season with salt and pepper.
• In serving bowls, layer cooked jasmine rice, steamed broccoli, sautéed bell pepper, and carrot. Top with sliced teriyaki chicken and drizzle with the thickened teriyaki sauce. Finish with a dollop of ginger garlic cream, sprinkle with sesame seeds, and garnish with sliced green onions.

Notes

Feel free to add your favorite vegetables to the bowl for extra nutrition!

Keyword chicken, rice bowl, teriyaki