This sticky, savory Trader Joes Chicken Rice Bowl is made with tender chicken thighs, crisp vegetables, and the cult-favorite Soyaki sauce, ready in just 20 minutes. The sauce caramelizes in the pan to create a glossy, sweet-salty glaze that clings to every bite of chicken. I stopped buying the frozen version once I realized how fast and superior this fresh method is.
Better Than Takeaway
I used to keep a stash of the frozen Teriyaki Chicken Bowls in my freezer for emergencies, but I always found the portion size a bit small and the vegetables slightly mushy. Making this at home with fresh chicken thighs allows you to get that crucial sear on the meat that a microwave simply can’t replicate.
The real secret here is the Soyaki sauce. It has a thinner consistency than standard glaze, which means it marinates the meat quickly but needs a few minutes of high heat to reduce into that sticky, restaurant-style coating we all crave.
Jump to RecipeTrader Joes Chicken Rice Bowl Ingredients
- 1.5 lbs Boneless Skinless Chicken Thighs: Cut into 1-inch bite-sized pieces. Thighs stay juicy under high heat.
- 1/2 cup Trader Joe’s Soyaki: This is the bottle with the floating sesame seeds. You’ll need divided amounts.
- 2 cups Cooked Calrose Rice: You can use the frozen Organic Jasmine Rice for speed, but Calrose (sticky rice) is more authentic to the bowl style.
- 2 cups Broccoli Florets: Fresh is best for texture, cut into small bite-sized trees.
- 1 cup Carrots: Sliced into coins or matchsticks.
- 1 tbsp Vegetable Oil: For searing the chicken.
- Optional Garnish: Sliced green onions and extra sesame seeds.
How To Make Trader Joes Chicken Rice Bowl
- Marinate the Chicken: Place the cut chicken pieces in a bowl and toss with 1/4 cup of the Soyaki sauce. Let it sit for at least 10 minutes while you prep the veggies. If you have time, 30 minutes is even better.
- Sear the Meat: Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken in a single layer (do this in batches if your pan is small). Cook for 4-5 minutes undisturbed to get a nice brown crust, then flip and cook for another 2-3 minutes until cooked through.
- Glaze the Pan: Pour the remaining 1/4 cup of Soyaki sauce into the hot pan with the chicken. Let it bubble and reduce for 1-2 minutes, tossing the chicken constantly until the sauce is thick, sticky, and coats the meat. Remove from heat.
- Steam the Veggies: While the chicken cooks, steam your broccoli and carrots until tender-crisp. You can do this in a microwave-safe bowl with a splash of water for 3 minutes, or in a steamer basket.
- Assemble the Bowls: Divide the warm rice between bowls. Top with the glazed chicken and steamed vegetables. Drizzle any extra sauce from the pan over the rice.
Recipe Tips
- Shake the Bottle: The sesame seeds in Soyaki float to the top or settle at the bottom. Shake the bottle vigorously before pouring to get an even distribution of seeds and garlic in your marinade.
- Rice Texture Matters: The frozen bowl uses Calrose rice, which is a medium-grain sticky rice. If you use long-grain Jasmine or Basmati, the bowl will feel looser. Stick to Calrose for that authentic “chewy” texture.
- Don’t Overcrowd: When searing the chicken, leave space between pieces. If you crowd the pan, the chicken will steam in its own juices instead of developing that delicious caramelized edge.
What To Serve With Chicken Teriyaki
This bowl is a complete meal on its own, but it pairs perfectly with a side of Trader Joe’s Gyoza (Potstickers) for a full takeout experience. A simple cucumber salad with rice vinegar and chili crisp also cuts through the sweetness of the teriyaki sauce.
How To Store
This recipe is excellent for meal prep. Store the rice, chicken, and veggies in airtight containers in the fridge for up to 4 days. Reheat in the microwave with a splash of water to keep the rice fluffy. You can freeze the cooked chicken, but fresh steamed veggies tend to get soft when frozen and reheated.
FAQs
Can I use the frozen BBQ Teriyaki Chicken bag instead?
Yes. If you want to use the frozen bag, air fry the chicken pieces at 400°F for 12-15 minutes, then toss with the included sauce packets. It’s a great shortcut if you don’t have fresh chicken.
What if I can’t find Soyaki?
You can make a quick substitute by mixing 1/2 cup soy sauce, 1/4 cup brown sugar, 1 tsp grated ginger, 1 tsp minced garlic, and 1 tsp sesame oil. Simmer it until the sugar dissolves.
Is this gluten-free?
Trader Joe’s Soyaki contains wheat. To make this gluten-free, use a certified GF teriyaki sauce or tamari and make your own glaze.
Nutrition
- Calories: 480
- Total Fat: 14g
- Saturated Fat: 3g
- Cholesterol: 110mg
- Sodium: 980mg
- Total Carbohydrate: 52g
- Protein: 34g
Trader Joes Chicken Rice Bowl
4
servings10
minutes10
minutes20
minutesTrader Joes Chicken Rice Bowl with sticky Soyaki glazed chicken, tender broccoli, and fluffy Calrose rice. This 20-minute recipe is better than the frozen aisle version and perfect for a quick weeknight dinner.
Ingredients
1.5 lbs Boneless Skinless Chicken Thighs, cut into 1-inch pieces
1/2 cup Trader Joe’s Soyaki sauce (divided)
2 cups Cooked Calrose Rice
2 cups Broccoli florets
1 cup Carrots, sliced
1 tbsp Vegetable Oil
Green onions (optional)
Sesame seeds (optional)
Directions
- Marinate the Chicken: Place the cut chicken pieces in a bowl and toss with 1/4 cup of the Soyaki sauce. Let sit for 10 minutes.
- Sear the Meat: Heat vegetable oil in a large skillet over medium-high heat. Add chicken in a single layer. Cook 4-5 minutes until browned, then flip and cook 2-3 minutes more.
- Glaze the Pan: Pour the remaining 1/4 cup Soyaki sauce into the pan. Let it bubble and reduce for 1-2 minutes, tossing chicken to coat.
- Steam the Veggies: Steam broccoli and carrots in a microwave-safe bowl with a splash of water for 3 minutes, or until tender-crisp.
- Assemble the Bowls: Divide rice into bowls. Top with glazed chicken and veggies. Drizzle pan sauce over everything.
