Teriyaki Chicken Rice 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
430 kcal
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Course
Main Course
Teriyaki Chicken Rice Bowl
Description
This Teriyaki Chicken Rice Bowl features boneless, skinless chicken thighs marinated in homemade teriyaki sauce to impart a rich, umami flavor. The marinated chicken is best soaked for several hours or overnight to deepen the taste before cooking. Japanese rice cooked in an instant pot offers a sticky, soft base ideal for the bowl.
Fresh broccoli is quickly stir-fried with a small amount of vegetable oil, garlic powder, salt, and water until tender yet crisp, complementing the chicken's savoriness and the rice's mild texture. Assembling the bowl with the glazed chicken atop the rice and broccoli produces a satisfying combination of textures and balanced flavors.
This meal can be prepared efficiently by cooking the rice in a pressure cooker while marinating the chicken. The broccoli cooks swiftly in a pan, saving time. Serving the dish fresh ensures the broccoli retains its slight crunch and the chicken remains juicy. The recipe suggests pan-frying or grilling the marinated chicken for best results.
Ingredients
Cooking rice in instant pot:
- 2 cups rice Japanese variety
- 2 cups water
Cooking Broccoli:
- 1 head broccoli (Large)
- ½ tablespoon vegetable oil (Stir fry broccoli)
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- ½ cup water
Marinate Chicken:
- 4 pieces chicken thighs boneless and skinless
- 4 tablespoons teriyaki sauce For marinate chicken, homemade
Extra Teriyaki Sauce:
- 2 tablespoons teriyaki sauce Topping some on chicken rice bowl, homemade
Instructions
- Wash and drain well 2 cups of Japanese rice.
- Put the washed and drained rice into the instant pot pressure cooker.
- After that, pour 2 cups of water into the instant pot. Level the rice and make sure the rice is covered by water. Then, close the lid and vent. Push the manual button, adjust time for 6 minutes and naturally release the pressure.
- While the rice is cooking, marinate the chicken thighs by pouring 4 tablespoons of homemade teriyaki sauce over the chicken.
- Mix the chicken and sauce well. Let it marinate for at least 15 minutes before cooking. The best result is to marinate the chicken overnight or around 8 hours.
- In the meanwhile, wash and cut a large head of broccoli.
- Next, pour ½ tablespoon of vegetable oil into the non-stick pan. Add the broccoli from step 6. Then, add ¼ teaspoon of garlic powder, ¼ teaspoon of salt and ½ cup of water.
- Stir the broccoli a little bit. Cover the lid and cook for 2 minutes. Then, open the lid and set the broccoli aside.
- Pour ½ tablespoon of vegetable oil into the non-stick pan.
- Add the marinated chicken thighs, cover the lid and cook it for 2 minutes.
- After, open the lid and flip the chicken. Let it cook for another 4-5 minutes until the sauce is reduced.
- When the rice is done, scoop some rice into the bowl.
- Put the cooked broccoli on the rice in the bowl.
- Lastly, cut the cooked teriyaki chicken thighs into strips and put on the rice bowl in previous step 13. After that, drip a couple teaspoons of homemade teriyaki sauce on top of the chicken. (Remember to add sauce to your taste.)
Notes
- Marinate the chicken in teriyaki sauce at least 15 minutes for flavor, ideally overnight in the fridge.
- Cook Japanese rice in an instant pot using a 1:1 rice-to-water ratio for optimal texture.
- Stir-fry broccoli with vegetable oil, garlic powder, salt, and water, cooking covered briefly for tenderness.
- Pan-fry or grill the marinated chicken until cooked through and nicely glazed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 430 kcal
% Daily Value*
| Calories | 430kcal | 22% |
| Carbohydrates | 88g | 29% |
| Protein | 13g | 26% |
| Fat | 3g | 5% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 1mg | 0% |
| Sodium | 1243mg | 52% |
| Potassium | 652mg | 14% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 947IU | 19% |
| Vitamin C | 136mg | 151% |
| Calcium | 109mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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