Teriyaki Chicken Rice Bowl
Teriyaki Chicken Rice Bowl is a comforting and flavorful dish featuring tender chicken marinated in homemade teriyaki sauce, served over fluffy rice with colorful vegetables.
Equipment
- Mixing Bowl
- Skillet
- Rice Cooker
Ingredients
- 1 pound Chicken Breast Boneless, skinless chicken breast is ideal for this recipe.
- 2 cups Cooked Rice Jasmine or basmati rice works best.
- 1/4 cup Soy Sauce Use low-sodium for a milder taste.
- 2 tablespoons Honey Adds sweetness to the sauce.
- 1 tablespoon Rice Vinegar Adds acidity to the sauce.
- 2 cloves Garlic Minced for best flavor.
- 1 tablespoon Ginger Freshly grated for warmth and spice.
- 1 tablespoon Sesame Oil Contributes a nutty flavor.
- 1 cup Vegetables Mix of bell peppers, broccoli, and snap peas.
- Green Onions Chopped for garnish.
- Sesame Seeds Toasted for garnish.
Instructions
- Prepare the Marinade: In a bowl, mix together the soy sauce, honey, rice vinegar, minced garlic, grated ginger, and sesame oil. Whisk until well combined.
- Marinate the Chicken: Cut the chicken breast into bite-sized pieces. Place in a resealable bag or dish, pour marinade over, seal, and refrigerate for at least 30 minutes.
- Cook the Rice: Cook rice according to package instructions, typically combining 1 cup of rice with 2 cups of water.
- Cook the Chicken: Heat a skillet over medium-high heat, add marinated chicken and cook for 5-7 minutes until fully cooked.
- Add Vegetables: Stir-fry mixed vegetables in the skillet for 3-5 minutes until tender-crisp.
- Assemble the Bowls: Fluff cooked rice and divide among bowls, top with chicken and vegetables, and drizzle with sauce.
- Garnish: Sprinkle with chopped green onions and toasted sesame seeds.
- Serve: Enjoy your Teriyaki Chicken Rice Bowl warm.
Notes
Feel free to customize with different proteins or vegetables.