Teriyaki Chicken Rice Bowl
Elevate your dinner game with this vibrant and savory Teriyaki Chicken Rice Bowl, a perfect balance of wholesome ingredients and bold flavors. Featuring tender, bite-sized chicken coated in a homemade teriyaki sauce made with soy sauce, mirin, brown sugar, garlic, and ginger, this recipe brings authentic Japanese-inspired flair to your table. Served atop fluffy jasmine rice, the dish is layered with crisp, blanched broccoli florets and julienned carrots to provide a pop of color and freshness. Topped off with creamy soft-boiled eggs, a sprinkle of sesame seeds, and sliced green onions, every bite is a delightful mix of textures and tastes. Ready in just 40 minutes, this one-bowl wonder is ideal for weeknight dinners or meal prepping. Perfect for fans of Japanese cuisine, easy rice bowl recipes, and quick dinner ideas.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups Jasmine rice
- 3 cups Water
- 1 pound Chicken breast
- 0.5 cup Soy sauce
- 0.25 cup Mirin
- 2 tablespoons Brown sugar
- 1 teaspoon Ginger, grated
- 2 cloves Garlic, minced
- 1 tablespoon Vegetable oil
- 2 cups Broccoli florets
- 1 large Carrot, julienned
- 2 Soft-boiled eggs
- 1 tablespoon Sesame seeds
- 2 Green onions, sliced
Instructions
Begin by rinsing the jasmine rice under cold water until the water runs clear. Combine 1.5 cups of jasmine rice with 3 cups of water in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit, covered, for an additional 5 minutes.
While the rice is cooking, prepare the teriyaki sauce by combining 0.5 cup of soy sauce, 0.25 cup of mirin, 2 tablespoons of brown sugar, 1 teaspoon of grated ginger, and 2 cloves of minced garlic in a bowl. Stir until the sugar is dissolved.
Cut the chicken breast into bite-sized pieces. Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the chicken pieces and cook for 5-7 minutes until browned and cooked through.
Pour the teriyaki sauce over the cooked chicken in the skillet. Lower the heat to medium and simmer for about 5 minutes, allowing the sauce to thicken slightly and coat the chicken.
In a separate pot, bring water to a boil and blanch 2 cups of broccoli florets and 1 large julienned carrot for about 2 minutes. Transfer the vegetables to a bowl of ice water to stop the cooking process and retain their vibrant color, then drain.
To assemble the rice bowls, divide the cooked rice among 4 serving bowls. Top each with a portion of teriyaki chicken, blanched broccoli, and carrots.
Carefully peel 2 soft-boiled eggs and cut them in half. Place one egg half on each bowl.
Garnish the bowls with 1 tablespoon of sesame seeds and sliced green onions.
Serve hot and enjoy your delicious Teriyaki Chicken Rice Bowl!
Nutrition Facts
Calories |
2110 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.5 g | 106% | |
| Saturated Fat | 19.0 g | 95% | |
| Polyunsaturated Fat | 17.0 g | ||
| Cholesterol | 625 mg | 208% | |
| Sodium | 5267 mg | 229% | |
| Total Carbohydrate | 162.2 g | 59% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 71.1 g | ||
| Protein | 157.4 g | 315% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 324 mg | 25% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 2237 mg | 48% | |
*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.
