Description
This Tropical Teriyaki Chicken Rice Bowl combines tender, marinated chicken with vibrant bell peppers, snap peas, and sweet pineapple chunks, all stir-fried to perfection. Served over fluffy jasmine rice and garnished with sesame seeds and green onions, this dish offers a delightful balance of savory and tropical flavors, perfect for a quick and satisfying weeknight meal.
Ingredients
Scale
Chicken and Marinade
- 2 boneless, skinless chicken breasts, diced
- 1 cup teriyaki sauce
- 1 tablespoon vegetable oil
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
- Salt and pepper to taste
Vegetables and Fruit
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1/2 cup snap peas
- 1/4 cup red onion, thinly sliced
- 1 cup pineapple chunks (fresh or canned, drained)
Other Ingredients
- 2 cups cooked jasmine rice
- 2 tablespoons sesame seeds
- 2 green onions, chopped (for garnish)
Instructions
- Marinate the Chicken: Combine the diced chicken with 1 cup of teriyaki sauce in a bowl. Let it marinate for at least 30 minutes. For best flavor, marinate between 2 to 4 hours if you have the time.
- Cook the Chicken: Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the marinated chicken pieces and cook until they are no longer pink inside, approximately 5 to 7 minutes. Remove chicken from the skillet and set aside.
- Sauté Aromatics: In the same skillet, add the grated fresh ginger and minced garlic. Cook for about 1 minute until fragrant, stirring occasionally to prevent burning.
- Cook the Vegetables: Add the sliced red bell pepper, green bell pepper, snap peas, and thinly sliced red onion to the skillet. Stir-fry the vegetables for 3 to 5 minutes until they become tender-crisp while maintaining their vibrant color and slight crunch.
- Combine Chicken and Pineapple: Return the cooked chicken to the skillet with vegetables. Add the pineapple chunks and stir everything well. Let the mixture cook for another 2 to 3 minutes to blend flavors. Season with salt and pepper to taste.
- Serve: Spoon the chicken and vegetable mixture over a bed of warm cooked jasmine rice placed on serving plates.
- Garnish: Sprinkle with sesame seeds and chopped green onions to add a nutty crunch and fresh brightness just before serving.
Notes
- Marinating the chicken longer enhances the flavor significantly but is optional if short on time.
- If you prefer spicy, add a dash of chili flakes or Sriracha to the teriyaki sauce before marinating.
- Fresh pineapple adds a juicier texture, but canned pineapple drained well works perfectly.
- To make this dish gluten-free, ensure your teriyaki sauce is gluten-free.
- Using a non-stick skillet or well-seasoned cast iron pan prevents sticking during stir-frying.
