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–+ servings

Teriyaki Chicken Rice Bowl

A delicious and savory Teriyaki Chicken Rice Bowl topped with fresh vegetables and a sweet soy glaze.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Japanese
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Chicken and Marinade
  • 1 pound boneless, skinless chicken thighs cut into bite-sized pieces
  • 1/4 cup soy sauce low sodium preferred
  • 2 tablespoons honey or brown sugar
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 2 cloves garlic minced
  • 1 teaspoon ginger freshly grated
Rice and Toppings
  • 2 cups jasmine rice or any preferred rice
  • 4 cups water
  • 1 cup broccoli florets steamed
  • 1 carrot carrot sliced
  • 1 cup snap peas trimmed
  • 2 tablespoons sesame seeds for garnish
  • 2 scallions scallions sliced for garnish

Method
 

Prepare the Marinade
  1. In a mixing bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger.
  2. Add the chicken pieces to the marinade, cover, and let it marinate for at least 15 minutes.
Cook the Rice
  1. In a rice cooker, combine jasmine rice and water. Cook according to rice cooker instructions.
Cook the Chicken
  1. Heat a skillet over medium-high heat. Add the marinated chicken and cook for about 5-7 minutes, stirring occasionally, until cooked through.
  2. Remove from heat and let it rest for a few minutes.
Assemble the Bowl
  1. In serving bowls, place a scoop of rice, top with the cooked chicken, steamed broccoli, sliced carrots, and snap peas.
  2. Garnish with sesame seeds and sliced scallions before serving.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 60gProtein: 30gFat: 10gSaturated Fat: 2gFiber: 3gSugar: 8g

Notes

Feel free to customize the vegetables based on your preference. You can also add a fried egg on top for extra richness.

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