Teriyaki Chicken Bowl
A delightful fusion of flavors featuring tender chicken glazed in teriyaki sauce, served with rice and fresh veggies.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Japanese
- Diet: Gluten-Free, Nut-Free
Ingredients
Scale
- 1 pound boneless, skinless chicken thighs or breasts
- 1 cup rice (jasmine or brown)
- 1/4 cup soy sauce (low-sodium preferred)
- 2 tablespoons honey or brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon garlic (minced)
- 1 teaspoon ginger (freshly grated)
- Assorted veggies (such as broccoli, bell peppers, and snap peas)
- Sesame seeds and green onions for garnish
Instructions
- Marinate the chicken: Mix soy sauce, honey, rice vinegar, garlic, and ginger. Add chicken and coat well. Marinate for at least 15 minutes.
- Cook the rice according to package instructions and set aside.
- Heat a non-stick skillet over medium-high heat. Cook the marinated chicken for about 6-7 minutes per side until cooked through, adding the leftover marinade to thicken.
- Sauté the veggies in the same or another skillet for about 5 minutes until crisp-tender.
- Assemble the bowls: Place cooked rice at the bottom, layer on chicken, top with veggies, and garnish with sesame seeds and chopped green onions.
Notes
For a vegetarian option, substitute chicken with tofu. Consider adding a fried egg on top for a breakfast twist!
Find it online: https://www.mubrecipes.com/teriyaki-chicken-bowl/