Simple Teriyaki Chicken Bowl Recipe + VIDEO
User Reviews
5.0
12 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
25 mins
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Servings
4 servings
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Calories
707 kcal
-
Course
Main Course
Simple Teriyaki Chicken Bowl Recipe + VIDEO
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Tender chicken thighs are cooked in tangy teriyaki sauce, then loaded onto beds of rice with perfectly steamed veggies. This simple 30 minute recipe is always a hit!
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Ingredients
- 3 tablespoons sesame oil
- 1 pound boneless chicken thighs
- ¼ cup cornstarch
- 1 teaspoon salt
- 1 teaspoon ground ginger
- 1 teaspoon garlic powder
- 8 ounce Teriyaki sauce reg or GF
- 3 cups roughly chopped Napa cabbage
- 1 ½ cups sliced carrots
- 1 ½ cups broccoli florets
- 4 cups cooked rice any variety
Optional Garnishes -
- 1 cup sliced radishes
- 1 cup sliced fresh pineapple
- 1 tablespoon sesame seeds
Instructions
- Set two large skillets or sauté pans on the stove top. Make sure one sauté pan has a well fitting lid. (If cooking rice, also set out a large pot for the rice, and follow the package instructions.)
- Chop the chicken into 1-inch pieces. Place the chicken in a bowl and toss with cornstarch, salt, ground ginger, and garlic powder. Mix well.
- Chop the remaining fresh produce.
- Add the carrots to the sauté pan with a lid. Pour 1/3 cup of water into the pan and turn the heat on medium. Cover with a lid and steam the carrots for 5 minutes. Then push the carrots to one side of the pan and add in the broccoli florets and the Napa cabbage. Sprinkle the tops of salt and pepper. Cover again and steam for another 3 minutes. Then remove from heat.
- While the veggies are steaming, place the sesame oil in the other skillet and set over medium heat. Once the oil is hot, add the chicken pieces to the skillet. Stir fry the chicken pieces for 3 to 4 minutes, until mostly cooked. Then pour in the teriyaki sauce. Simmer for another 2 to 3 minutes until the sauce thickens around the chicken pieces. Remove from heat.
- To assemble: Scoop 1 cup of cooked rice into four bowls. Top each rice bowl with an equal portion of hot teriyaki chicken, steamed Napa cabbage, sliced carrots, and broccoli florets. Then garnish with cool sliced radishes, fresh pineapple, and a good sprinkling of sesame seeds. Serve warm.
Notes
- In a hurry? You can buy pre-cooked rice to heat up for this recipe, to cut down on cooking time. You can also buy pre-sliced carrots and broccoli to cut down on chopping.
- Additional add-ons: chopped cilantro, chopped peanuts, shelled edamame, mung bean sprouts, or furikake.
- Homemade teriyaki chicken will keep well for up to 3-4 days in the refrigerator.
- I suggest storing each of the bowl elements - meat, steamed veggies, rice, and fresh garnishes - in their own container.
Nutrition Information
Show Details
Serving
4servings
Calories
707kcal
(35%)
Carbohydrates
77g
(26%)
Protein
29g
(58%)
Fat
31g
(48%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
9g
Monounsaturated Fat
13g
Trans Fat
0.1g
Cholesterol
111mg
(37%)
Sodium
2904mg
(121%)
Potassium
951mg
(27%)
Fiber
5g
(20%)
Sugar
16g
(32%)
Vitamin A
8527IU
(171%)
Vitamin C
73mg
(81%)
Calcium
152mg
(15%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 707 kcal
% Daily Value*
| Serving | 4servings | |
| Calories | 707kcal | 35% |
| Carbohydrates | 77g | 26% |
| Protein | 29g | 58% |
| Fat | 31g | 48% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 111mg | 37% |
| Sodium | 2904mg | 121% |
| Potassium | 951mg | 20% |
| Fiber | 5g | 20% |
| Sugar | 16g | 32% |
| Vitamin A | 8527IU | 171% |
| Vitamin C | 73mg | 81% |
| Calcium | 152mg | 15% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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