Teriyaki Chicken Bowl
This homemade Teriyaki Chicken Bowl is loaded with marinated chicken, rice, veggies and a flavorful sauce. Once the chicken has marinated, it takes only 20 minutes to prepare this Teriyaki chicken rice bowl topped with mango, peppers, edamame and crunchy sesame seeds. This all-in-one meal is a simple stir-fry dish perfect for busy nights. If your family loves Asian flavors, they will love this chicken teriyaki bowl.
Ingredients
For making teriyaki sauce
- ⅓ cup low-sodium soy sauce
- ⅓ cup water
- 3 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon grated ginger
- 1 teaspoon minced garlic
- 2 tablespoon water + 2 teaspoons cornstarch
- ½ teaspoon salt
- ½ teaspoon ground pepper
For the bowl
- 1.5 lb boneless skinless chicken breasts
- 2 cups cooked rice
- 1 cup mango cut into cubes
- 1 cup red bell peppers cut into cubes
- 1 cup edamame
- 1 cup carrot shredded
- 2 tablespoons green onions
- 2 teaspoons sesame seeds
- 1 teaspoon crushed red chili flakes
Instructions
- Heat a skillet over medium flame, and add soy sauce, water, brown sugar, rice vinegar, sesame oil, ginger, and garlic. Bring it to a rolling boil and cornstarch slurry (cornstarch + water) and season with salt and pepper. The Mixture starts to thicken and simmer for 3-4 minutes. Allow the teriyaki sauce to cool down.
- In a bowl with the chicken breasts, pour half of the prepared teriyaki sauce and marinate the chicken for at least 1 hour.
- Place the marinated chicken breasts on the griddle or grill pan and cook for 8-10 minutes until the chicken is cooked through by turning the chicken halfway through.
- Once done, transfer the chicken to a plate and allow them to rest for 10 minutes.
- Meanwhile, add the mango chunks and bell peppers to the griddle and cook for 2 minutes. Once done, set it aside.
- Start assembling the Teriyaki chicken bowl; place a layer of rice in a serving bowl. Top the rice with sliced Teriyaki chicken, grilled mango, grilled bell peppers, edamame, and carrots.
- Drizzle the reserved Teriyaki sauce on top and garnish with green onions, sesame seeds, and crushed red chili flakes.
Notes
- Allow the chicken to marinate in the homemade teriyaki sauce for at least 1 hour or overnight to enhance the flavors.
- Don't overcrowd the pan or skillet when cooking the chicken or it won’t brown and caramelize.
- Use a non-stick pan to prevent the teriyaki sauce from sticking and make cleaning easier.
- Adjust the sweetness of the teriyaki sauce by varying the amount of sugar.
- Customize with toppings and vegetables for a personalized bowl. Add sliced green onions, sesame seeds, or chopped cilantro for freshness. You can also top the rice bowl with steamed or stir-fried vegetables like broccoli, carrots, bell peppers, or snap peas.
- Double the sauce so you have extra for drizzling or to use on grilled meats and seafood later in the week.
- Garnish just before serving.
- Swap out the chicken with other proteins like beef, shrimp, tofu, or even salmon. Adjust the cooking time accordingly based on the protein you choose.
Nutrition
Calories: 455kcal | Carbohydrates: 50g | Protein: 45g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 109mg | Sodium: 1290mg | Potassium: 1192mg | Fiber: 5g | Sugar: 19g | Vitamin A: 7189IU | Vitamin C: 67mg | Calcium: 96mg | Iron: 3mg
Tried this recipe?Rate the recipe below and mention @cookinwithmima and tag #cookinwithmima so I can see your recreations.