Description
A quick and delicious teriyaki chicken rice bowl that’s customizable and perfect for any night of the week.
Ingredients
Scale
- 1.5 pounds Boneless skinless chicken thighs or breasts
- 3 cups Cooked white or brown rice
- 1 1/4 cups Soy sauce, divided
- 1/4 cup Brown sugar, packed
- 2 tablespoons Mirin or dry sherry
- 1 tablespoon Rice vinegar
- 3 cloves Garlic, minced
- 1 tablespoon Fresh ginger, grated
- 1 tablespoon Cornstarch mixed with 2 tablespoons water
- 1 teaspoon Sesame oil
- 2 Green onions, chopped
- 1 tablespoon Sesame seeds (optional)
- 3 cups Veggies of choice (broccoli, carrots, spinach, snap peas)
- 1 to 2 tablespoons Neutral oil for cooking
- Chili flakes or sriracha (optional)
Instructions
- Prep the rice and chicken. Cook rice according to package. Pat chicken dry and cut into bite size pieces. Season lightly with salt.
- Make the sauce. In a bowl mix 3/4 cup soy sauce, brown sugar, mirin, rice vinegar, garlic, and ginger. Stir until sugar dissolves.
- Brown the chicken. Heat oil in a large skillet over medium high. Add chicken in a single layer. Sear for 2 to 3 minutes per side.
- Add the sauce to the pan. Pour most of the sauce into the pan with the chicken, saving about 1/4 cup. Simmer for 4 to 6 minutes until chicken cooked through.
- Thicken the sauce. Stir cornstarch slurry and pour into the skillet. Cook for 1 to 2 minutes until sauce thickens.
- Stir in sesame oil and green onions. Adjust flavors with soy or sugar.
- Cook the veggies. Stir fry veggies for 3 to 4 minutes until crisp tender. Add spinach at the end if using.
- Assemble bowls. Spoon rice into bowls, top with veggies and teriyaki chicken. Sprinkle with sesame seeds and green onions.
Notes
For best results, marinate the chicken for 15 minutes. Leftovers reheat great; add a splash of water to rice when microwaving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg
Keywords: teriyaki, chicken, rice bowl, quick dinner, comfort food