Teriyaki Chicken Bowl with Rice, Spiced Potatoes, Mushrooms, and Tomatoes
This nourishing bowl features juicy teriyaki-glazed chicken served over rice, with golden spiced potatoes, sautéed mushrooms, and blistered cherry tomatoes. It’s the perfect fusion of comfort and freshness — packed with color, flavor, and nutrients.
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 2–3
Ingredients
For the Chicken Teriyaki:
2 boneless, skinless chicken breasts
1 tbsp olive oil
Salt and pepper, to taste
Teriyaki Sauce:
3 tbsp low-sodium soy sauce
1 ½ tbsp honey (or brown sugar)
1 tbsp rice vinegar (or lemon juice)
1 tsp sesame oil
1 tsp grated ginger
1 garlic clove, minced
1 tsp cornstarch + 2 tsp water (for thickening)
For the Spiced Potatoes:
2 small potatoes, diced into small cubes
1 tbsp olive oil
½ tsp paprika
½ tsp garlic powder
Salt and pepper, to taste
For the Mushrooms & Tomatoes:
1 cup mushrooms, sliced
1 cup cherry tomatoes
1 tsp olive oil
Salt and pepper, to taste
Optional: pinch of dried thyme or rosemary
For the Bowl Base:
1 ½ cups cooked jasmine or brown rice
Optional toppings: sesame seeds, chopped green onions
Instructions
Step 1: Cook the Rice
Cook rice according to package directions.
Fluff with a fork and keep warm.
Step 2: Prepare the Spiced Potatoes
Heat olive oil in a skillet over medium heat.
Add diced potatoes, paprika, garlic powder, salt, and pepper.
Cook for 10–12 minutes, stirring occasionally, until crispy and golden.
Remove and set aside.
Step 3: Saute the Mushrooms and Tomatoes
In the same skillet, add 1 tsp olive oil.
Add mushrooms and cook for 4–5 minutes until tender and golden.
Add cherry tomatoes and cook for 2–3 minutes until softened or slightly blistered.
Season with salt, pepper, and a pinch of thyme. Remove and set aside.
Step 4: Cook the Chicken and Make the Teriyaki Sauce
Season chicken with salt and pepper.
Heat 1 tbsp olive oil in a pan over medium heat.
Cook chicken for 5–6 minutes per side until golden and cooked through.
In a small bowl, mix soy sauce, honey, rice vinegar, sesame oil, ginger, and garlic.
Pour the sauce into the pan with the chicken. Simmer 1–2 minutes.
Mix cornstarch and water, then stir into the pan. Cook until sauce thickens and coats the chicken.
Slice chicken into strips and spoon extra sauce over the top.
Step 5: Assemble the Bowl
Add a scoop of warm rice to each bowl.
Arrange sliced teriyaki chicken on top.
Add portions of spiced potatoes, sautéed mushrooms, and tomatoes.
Drizzle any leftover teriyaki glaze over everything.
Sprinkle with sesame seeds and chopped green onions.
Tips
For extra flavor, marinate the chicken in the teriyaki sauce for 30 minutes before cooking.
Air fry the potatoes for a crispier texture (400°F / 200°C for 15–18 minutes).
You can use tofu or shrimp instead of chicken for variation.
Add a handful of steamed broccoli or edamame for extra veggies.
Frequently Asked Questions
Q: Can I use store-bought teriyaki sauce?
Yes — just warm it up and add a touch of ginger and garlic for freshness.
Q: Can I meal-prep this bowl?
Absolutely! Store each component separately and combine before serving.
Q: How can I make it gluten-free?
Use tamari or coconut aminos instead of soy sauce.
Nutritional Information
Calories: 480 kcal
Protein: 36 g
Fat: 14 g
Carbohydrates: 52 g
Fiber: 4 g
Sugar: 10 g