Chicken Teriyaki Bowl
Experience a burst of flavor and texture in every bite with this irresistible Chicken Teriyaki Bowl recipe! Featuring tender, marinated chicken cooked to perfection in a glossy homemade teriyaki sauce made from soy sauce, mirin, sake, honey, and aromatic ginger and garlic, this dish beautifully combines sweet, savory, and umami elements. Paired with fluffy jasmine rice, vibrant steamed broccoli, crisp carrots, and a sprinkle of toasted sesame seeds, it’s a wholesome and visually stunning meal fit for any occasion. Easy to prepare in just under an hour, this Japanese-inspired bowl is perfect for a quick weeknight dinner or a satisfying lunch. Customize your bowl with your favorite veggies, and let the bold flavors transport your taste buds straight to Japan! Ideal for meal prep or fresh enjoyment, this recipe is bound to become your new go-to teriyaki favorite.
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Recipe Information
Ingredients
- 1 pound chicken breasts
- 0.5 cup soy sauce
- 0.25 cup mirin
- 0.25 cup sake
- 2 tablespoons honey
- 1 teaspoon ginger
- 2 cloves garlic
- 1 teaspoon sesame oil
- 2 teaspoons cornstarch
- 2 tablespoons water
- 2 cups jasmine rice
- 2 cups broccoli florets
- 1 large carrot
- 3 stalks scallions
- 1 tablespoon toasted sesame seeds
Instructions
Cut the chicken breasts into bite-sized pieces and set aside.
In a medium bowl, combine soy sauce, mirin, sake, honey, grated ginger, minced garlic, and sesame oil. Mix well to create the marinade.
Add the chicken pieces to the marinade, ensuring they are well coated. Cover and refrigerate for at least 30 minutes, or overnight for best results.
Rinse the jasmine rice under cold water until the water runs clear. Cook rice according to package directions or using a rice cooker. Keep warm.
Heat a large pan over medium-high heat. Remove the chicken from the marinade, allowing excess to drip off, and sear in the pan until browned and cooked through. This should take about 5-7 minutes. Transfer chicken to a plate and set aside.
Pour the leftover marinade into the pan and bring to a simmer. In a small bowl, mix cornstarch with water to create a slurry, then stir into the marinade. Cook until the sauce thickens, about 1-2 minutes.
Return the chicken to the pan and toss to coat with the thickened sauce. Reduce heat to low to keep warm.
In a separate pot, bring water to a boil and add the broccoli florets. Cook the broccoli for about 3 minutes until bright green and tender-crisp. Drain and set aside.
Peel and julienne the carrot, and slice the scallions thinly.
To assemble the bowls, start with a base of the warm jasmine rice, then top with chicken teriyaki, broccoli, carrots, and scallions. Sprinkle with toasted sesame seeds.
Serve immediately and enjoy your delicious Chicken Teriyaki Bowls!
Nutrition Facts
Calories |
2042 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.3 g | 45% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 373 mg | 124% | |
| Sodium | 5054 mg | 220% | |
| Total Carbohydrate | 231.4 g | 84% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 72.9 g | ||
| Protein | 173.0 g | 346% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 347 mg | 27% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 1042 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
