Teriyaki Chicken Rice Bowl
Indulge in the deliciousness of a Teriyaki Chicken Rice Bowl, where succulent chicken is glazed in a sweet and savory sauce and served over fluffy rice. Topped with fresh green onions and toasted sesame seeds, this dish is not just a meal but an experience that delights your taste buds. Perfect for weeknight dinners or special gatherings, this easy-to-make bowl is sure to impress with its vibrant flavors and colors.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main
- Method: Skillet
- Cuisine: Japanese
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts (about 3–4 pieces)
- 3 cloves fresh garlic, minced
- 1-inch piece fresh ginger, grated
- ½ cup low-sodium soy sauce
- ¼ cup brown sugar
- 2 tbsp rice vinegar
- 2 cups cooked rice (white or brown)
- 3 green onions, finely chopped
- 1 tbsp toasted sesame seeds (optional)
Instructions
- Cut the chicken into bite-sized pieces.
- In a bowl, mix soy sauce, brown sugar, garlic, and ginger. Add chicken pieces and marinate for at least 30 minutes.
- Heat a non-stick skillet over medium heat. Add the marinated chicken along with the marinade and cook until golden brown (about 6 minutes).
- Remove the chicken and allow the marinade to reduce for about 5 minutes until thickened.
- Serve cooked rice in bowls topped with teriyaki chicken. Drizzle extra sauce if desired and garnish with green onions and sesame seeds.
Nutrition
- Serving Size: 1 bowl (about 350g)
- Calories: 460
- Sugar: 12g
- Sodium: 900mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 80mg
Keywords: For added nutrition, consider including seasonal veggies such as bell peppers or snap peas. Substitute chicken with tofu or shrimp for different protein options. Store leftovers in an airtight container in the fridge for up to three days; reheat gently to maintain moisture.