Teriyaki Chicken Rice Bowl
Experience the irresistible combination of tender chicken glazed in sweet and savory teriyaki sauce, perfectly served over fluffy rice. This Teriyaki Chicken Rice Bowl is not just a simple dish; it’s a celebration of flavors that brings family and friends together. Easy to prepare, visually stunning, and customizable with your favorite vegetables, this meal is perfect for busy weeknights or special gatherings.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Sautéing
- Cuisine: Japanese
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1 lb)
- 3 cloves fresh garlic, minced
- 1-inch piece fresh ginger, minced
- 2 cups jasmine rice (uncooked)
- ½ cup low-sodium soy sauce
- ¼ cup brown sugar
- 1 tbsp sesame oil
- 2 cups mixed vegetables (bell peppers, broccoli, etc.)
Instructions
- Chop the chicken into bite-sized pieces and mince the garlic and ginger.
- In a bowl, mix soy sauce, brown sugar, garlic, and ginger. Add chicken pieces, coating well. Marinate for at least 30 minutes.
- While marinating, cook jasmine rice according to package instructions. Fluff with a fork once done.
- Heat sesame oil in a pan over medium heat. Add marinated chicken and sauté until golden brown and cooked through (5-7 minutes).
- Stir in vegetables during the last few minutes of cooking until vibrant but crisp (3-4 minutes).
- Serve rice in bowls topped with teriyaki chicken and veggies; drizzle extra sauce if desired.
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 550
- Sugar: 10g
- Sodium: 700mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 85g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 100mg
Keywords: Customize with seasonal veggies like snap peas or carrots for added flavor and nutrition. For a unique twist, substitute chicken with tofu or shrimp. Leftovers can be stored in an airtight container for up to three days; reheat gently to maintain moisture.