4.7 from 14 votes
Chicken Teriyaki Bowl
This easy Chicken Teriyaki bowl is loaded with juicy morsels of chicken glazed in a simple three-ingredient teriyaki sauce. Served over a bowl of rice and veggies, it's a quick weekday meal that comes together in about fifteen minutes.
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
Servings:
2
servings
Calories:
812 kcal
Course:
Main Course
Cuisine:
Japanese
Ingredients
- 1 small head broccoli (cut into florets)
- 1 small carrot (peeled and sliced)
- 450 grams chicken thigh cut into bite-sized pieces, boneless skin-on
- ¼ cup sake
- 2 tablespoons soy sauce
- 2 tablespoons cane sugar evaporated
- 2 ervings rice cooked
- 1 teaspoon black sesame seeds
Instructions
- Bring a pot of salted water to a boil and cook the carrots for 7-10 minutes or until they're tender. When the carrots are tender, add the broccoli. When the water returns to a full boil, drain the vegetables.
- While the carrots cook, place the pieces of chicken skin-side down in a cold non-stick frying pan. Turn the heat on to medium-low and let the fat slowly render out of the skin.
- When the chicken is cooked ⅔ of the way through, flip the pieces over and let them fry until the chicken is just barely cooked through.
- Remove the chicken from the pan and use paper towels to wipe out the pan.
- Add the sake, soy sauce, and sugar to the clean pan and turn up the heat to boil the teriyaki sauce until thick and syrupy.
- Return the chicken to the pan and toss to glaze each piece of chicken evenly with the sauce.
- To assemble the chicken teriyaki bowl, split two servings of rice between two bowls and then top half of the rice in each bowl with the chicken. Next, add the vegetables to the other half and then drizzle the chicken and veggies with the remaining teriyaki sauce.
Cup of Yum
Nutrition Information
Calories
812kcal
(41%)
Carbohydrates
60g
(20%)
Protein
50g
(100%)
Fat
39g
(60%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
8g
(47%)
Monounsaturated Fat
16g
(80%)
Trans Fat
1g
(50%)
Cholesterol
221mg
(74%)
Sodium
1298mg
(54%)
Potassium
1580mg
(34%)
Fiber
9g
(36%)
Sugar
19g
(38%)
Vitamin A
6246IU
(125%)
Vitamin C
273mg
(303%)
Calcium
192mg
(19%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 2 servings
Amount Per Serving
Calories 812
% Daily Value*
| Calories | 812kcal | 41% |
| Carbohydrates | 60g | 20% |
| Protein | 50g | 100% |
| Fat | 39g | 60% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 1g | 50% |
| Cholesterol | 221mg | 74% |
| Sodium | 1298mg | 54% |
| Potassium | 1580mg | 34% |
| Fiber | 9g | 36% |
| Sugar | 19g | 38% |
| Vitamin A | 6246IU | 125% |
| Vitamin C | 273mg | 303% |
| Calcium | 192mg | 19% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.