Families all over love Teriyaki Chicken Bowls — and this one is super simple! This is a delicious, versatile dish that goes great over rice or with your favorite colorful vegetable side with juicy chicken and fragrant but slightly sweet savory glaze.Teriyaki Chicken Bowl This teriyaki chicken bowl recipe is a perfect weeknight meal or light lunch.
Ingredients:
For the Chicken:
1 lb boneless skinless chicken thighs or breasts
2 tablespoons vegetable oil
Salt and pepper, to taste
For the Teriyaki Sauce:
5-6 cloves of garlic, crushed Minced 1/4 cup soy sauce (if low sodium is a concern)
1/4 cup mirin, a sweet rice wine
2 tablespoons brown sugar
1 tablespoon rice vinegar
1 teaspoon sesame oil
2 cloves garlic, minced
1tsp fresh grated ginger
Salt and freshly ground black pepper 1 tbsp cornstarch mixed with 2 tablespoons cold water, or more as needed (to thicken)
For the Bowl:
Cooked jasmine or brown rice, 2 cups
Broccoli florets, 1 cup
1 c slice of bell peppers (red, yellow and green)
1 cup julienned or sliced carrots
Sesame seeds, for garnish
Chopped green onions for garnish
Instructions:
Step 1: Prepare the Chicken
First, dice the chicken. This allows for even cooking and easier eating in a bowl. And as they cook, season the chicken pieces with salt to taste and then also pepper.
Heat the vegetable oil in a large skillet or sauté pan over medium-high. Put in the chicken pieces, and cook for 5-7 minutes until both sides are golden brown. Use a meat thermometer to determine internal temperature should be 165°F (75°C). When cooked remove the chicken from skillet and discard.
Secondly, You Need To Make Delicious Teriyaki Sauce
In the same skillet turn down to medium and add soy sauce,mirin, brown sugar rice vinegar sesame oil garlic/ ginger. Stir fungicides and apply materials that have been well mixed. Allow the sauce to simmer for about two minutes, and allow the flavors get blend.
Meanwhile in a small bowl whisk together corn starch and water until smooth As the sauce simmers, pour it into the pan. They will be fabulous as they caramelize to the sticky sweet consistency you crave in teriyaki! Add the sauce and cook for an additional 1-2 minutes or until it has reached your desired level of thickness.
Mix Chicken with the Sauce
Return chicken to skillet, stir fry for 1 more minute or until all pieces are wel coated in teriyaki sauce. Just let it cook a bit to warm up. This step ensures that the chicken absorbs all those delicious flavors.
Step 2: Cook the Vegetables
While the chicken is basting and saucifying, quickly steam or pan-fry your vegetables. If you just want a simple and quick option, combine the broccoli with some mixed bell peppers and carrots (all sliced up), then steam all 3 vegetables together for an unbelieveable easy AND colorful side dish that will still turn out tender but crispy. Or if a char is your thing — sauté in another pan with the oil over medium heat for 5–7 minutes
Step 3: Assemble the Bowls
Teriyaki Chicken Bowls Recipe: For The Teriyaki Chicken Bowls Like it all over a pot of rice, to start! Layer rice, teriyaki chicken and colorful vegetables over the top. The textures and flavors of these dishes will blend beautifully with the flavors; making it a beautiful spread to see but even more delightful eat.
Step 4: Garnish and Serve
Garnish with sesame seeds and julienned green onions for a little extra crunch and brightness to your easy teriyaki chicken bowl. Serve hot with fluffiness rice and crunchy vegtables.
Tips for Customization
That is what I love about teriyaki chicken bowl, it can do so much. Building the dish in some bases:
Protein Swap — tofu for a vegetarian dish, shrimp to be heavier on the shellfish side and beef would make it even more filling.
Add More Vegetables: Add snap peas or maybe some additional zucchini and mushrooms to increase the nutrition of this meal at superior flavor.
Spice it: If you are a fan of heat, blend in some red pepper flakes or sriracha into the teriyaki sauce for an extra kick.
Choose Brown Rice: Instead of jasmine rice, select quinoa or brown (a whole grain!) Or, if you are watching your calories have cauliflower.
It is also great for meal prep. Cook the chicken and make the sauce a day or two before, in advance of cooking your rice(if you are forgetting which is good as best clumping up coldcookedrice). Assemble when ready to eat.
