Teriyaki Chicken Bowl
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
618 kcal
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Course
Main Course
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Cuisine
Asian
Teriyaki Chicken Bowl
Description
This Teriyaki Chicken Bowl starts with cooking boneless skinless chicken breasts, seasoned and pan-seared or grilled until cooked through. Mixed raw vegetables such as broccoli, carrots, snow peas, bell peppers, and mushrooms are then quickly cooked to retain freshness and some crunch. The homemade teriyaki sauce is made by simmering soy sauce, water, brown sugar, garlic, ginger, honey, and toasted sesame oil. Cornstarch slurry is added to thicken the sauce to a glaze-like consistency.
The cooked chicken is cut into bite-sized pieces, then coated with the thickened teriyaki sauce. Combined with the sautéed vegetables over a bed of steamed white rice, the bowl balances tender and crisp textures with a mildly sweet, salty, and aromatic sauce. Sesame seeds sprinkled on top add a subtle nutty crunch.
The bowl is a versatile assembly meal: rice as a filling base, protein, and vegetables all brought together by the teriyaki sauce, making it suitable for meal prep, quick dinners, or packed lunches. Vegetables can be varied based on preference or availability.
Leftover cooked chicken can be used to save time, as the dish is adaptable to using grilled, baked, or shredded rotisserie chicken. Components can be prepared in advance and combined when ready to serve, enhancing convenience.
Ingredients
For the Bowls
- 1 tablespoon vegetable oil divided use
- 1 pound chicken breast boneless skinless
- salt to taste
- black pepper to taste
- 3 cups mixed raw vegetables such as broccoli, carrots, snow peas, bell peppers and mushrooms
- 4 cups white rice cooked
- 2 teaspoons sesame seeds
For the Sauce
- 1/4 cup soy sauce low sodium
- 1/2 cup water
- 3 tablespoons light brown sugar
- 2 teaspoons garlic minced
- 1 1/2 teaspoons ginger fresh, minced
- 1 tablespoon honey
- 1 teaspoon sesame oil toasted
- 1 tablespoon corn starch
Instructions
For the Bowls
- Heat a pan or grill over medium high heat. Place 2 teaspoons of oil in the pan or brush the oil onto the grill.
- Season the chicken with salt and pepper to taste.
- Place the chicken in the pan or on the grill. Cook for 4-5 minutes per side or until chicken is cooked through. Remove from the pan or grill and cover to keep warm.
- Add the remaining teaspoon of oil to the pan or brush on the grill grates. Add the vegetables and cook for 4-5 minutes or until they're tender. Season the veggies with salt and pepper to taste.
For the Sauce
- Place the soy sauce, water, brown sugar, garlic, ginger, honey and sesame oil in a small pan over medium heat. Bring the ingredients to a simmer.
- Whisk the corn starch with 2 tablespoons of cold water until dissolved. Slowly add the corn starch mixture to the sauce and boil for 1 minute or until sauce has thickened, stirring occasionally.
For Assembly
- Cut the chicken into bite sized pieces. Pour the sauce over the chicken and toss to coat.
- Divide the rice between 4 bowls. Place the chicken and vegetables on top of the rice. Sprinkle with sesame seeds, then serve.
Notes
- Any cooked chicken can be used; grilling, baking, or sautéing are suitable methods.
- Leftover or rotisserie chicken can be substituted to speed preparation.
- Vegetables can be prepared ahead and reheated before assembly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 618 kcal
% Daily Value*
| Calories | 618kcal | 31% |
| Carbohydrates | 64g | 21% |
| Protein | 39g | 78% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 73mg | 24% |
| Sodium | 856mg | 36% |
| Potassium | 675mg | 14% |
| Fiber | 3g | 12% |
| Sugar | 14g | 28% |
| Vitamin A | 34IU | 1% |
| Vitamin C | 2mg | 2% |
| Calcium | 80mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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