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Teriyaki Chicken Rice Bowl

You just have to try this teriyaki chicken rice bowl!Perfect for meal prep, weekday lunches and more, these delicious rice bowls are packed full of flavor!

Prep Time
10 mins
Cook Time
10 mins
Additional Time
15 mins
Total Time
45 mins
Servings: 4 serves
Calories: 455 kcal
Course: Main Course
Cuisine: Japanese

Ingredients

For the teriyaki sauce
  • ½ cup (125 grams, 4.41 ounces) soy sauce
  • ¼ cup (40 grams, 1.41 ounces) brown sugar
  • 1 ½ teaspoon minced ginger
  • 1 teaspoon minced garlic 
  • 1 tablespoon honey
  • 1 teaspoon sesame oil
  • 3 tablespoons (40 grams, 1.41 ounces) mirin
  • ¼ cup (62 ml/grams, 2.19 ounces) water
For the Chicken
  • 400 grams (14.11 ounces) skinless chicken breast or chicken thighs
  • Oil for greasing frying pan
For the rice
  • 1 cup (215 grams, 7.58 ounces) sushi rice
  • 1 ½ cups (375 ml/grams, 13.22 ounces) water
To serve, optional
  • 1 tablespoon of sesame seeds lightly toasted
  • carrot shredded
  • 1 cup edamame beans or green peas cooked
  • Japanese mayonnaise

Instructions

For the teriyaki sauce
    Cup of Yum
  1. Combine all ingredients in a small saucepan and bring to a boil, stir occasionally. Reduce heat and simmer for 4 minutes, then remove from heat and allow to cool.
For the chicken
  1. Slice the chicken into 1-2cm (0.39 to 0.79 inches) wide strips or bite size pieces.
  2. Marinate the chicken in the teriyaki sauce for at least 30 minutes (see note 1).
  3. Once marinated, heat a non-stick frying pan and grease with vegetable oil over medium heat. Once the oil is hot, cook the chicken until brown on each side. Once cooked, remove from pan and set aside.
For the sushi rice
  1. Rinse the sushi rice under room temperature water until the water becomes clear. Drain well.
  2. Place rinsed and drained rice in a medium sized saucepan and add the water. Make sure the rice sits evenly along the bottom of the saucepan.
  3. Bring the rice and water to a boil over medium to high heat. Once at a boil, reduce the heat to low to bring it to a simmer. Gently stir the rice, cover, and simmer for 15 minutes.
  4. Turn off heat and allow the rice to rest, covered, for a further 15 minutes. The fluff the rice.
Putting it all together
  1. In a medium sized serving bowl, place some rice, then place some chicken, carrots, and edamame beans on top.Drizzle with Japanese mayonnaise and sprinkle toasted sesame seeds on top.

Notes

  • The longer you marinate your chicken, the better the flavor will be. While you wait for the chicken to marinate, you can start cooking your rice.

Nutrition Information

Serving 1 serve (does not include optional toppings) Calories 455kcal (23%) Carbohydrates 66g (22%) Protein 34g (68%) Fat 5g (8%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 2g Cholesterol 85mg (28%) Sodium 195mg (8%) Potassium 284mg (8%) Fiber 1g (4%) Sugar 21g (42%)

Nutrition Facts

Serving: 4serves

Amount Per Serving

Calories 455

% Daily Value*

Serving 1 serve (does not include optional toppings)
Calories 455kcal 23%
Carbohydrates 66g 22%
Protein 34g 68%
Fat 5g 8%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 2g 10%
Cholesterol 85mg 28%
Sodium 195mg 8%
Potassium 284mg 6%
Fiber 1g 4%
Sugar 21g 42%

* Percent Daily Values are based on a 2,000 calorie diet.