Teriyaki Chicken Rice Bowl
Teriyaki Chicken Rice Bowl is a savory-sweet dish that captures the essence of Japanese cuisine. Juicy chicken, fresh vegetables, and fluffy rice come together in a delicious harmony, all drizzled with a homemade teriyaki sauce. This bowl is perfect for weeknight dinners or gatherings, promising to delight your taste buds with every bite. Easy to prepare and customizable to your liking, it’s a family favorite that brings everyone together around the table.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Stir-frying
- Cuisine: Japanese
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1 lb)
- 2 cloves fresh garlic, minced
- 3 green onions, chopped
- 1 cup bell peppers, diced (any color)
- 1 cup jasmine or basmati rice
- 1/4 cup low-sodium soy sauce
- 2 tbsp brown sugar
- 1 tsp sesame oil
Instructions
- Prepare your ingredients by washing and chopping vegetables.
- Rinse rice under cold water until clear. In a pot, combine rice and 2 cups water; bring to boil, then simmer covered for 15-20 minutes.
- In a skillet, heat sesame oil over medium-high heat. Add chicken and sauté for about 6 minutes on each side until golden brown.
- Mix soy sauce, brown sugar, and minced garlic in a bowl; pour over cooked chicken once it's fully cooked (internal temp of at least 165°F).
- Add bell peppers to the skillet, stir gently for about three minutes until they soften slightly.
- Serve rice in bowls topped with chicken and veggies; garnish with green onions.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 600mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 90mg