Description
A delightful dish that combines tender chicken, fluffy rice, and vibrant vegetables, all coated in a sweet and savory teriyaki sauce.
Ingredients
Scale
- 500 grams (about 1 lb) chicken breast: Cut into bite-sized pieces for easy cooking and eating.
- 1 cup (200 grams) white rice: This will serve as the hearty base of your bowl.
- 2 cups (480 ml) water: Needed for cooking the rice to fluffy perfection.
- 1 cup (240 ml) teriyaki sauce: You can use store-bought or homemade for that sweet and savory flavor.
- 2 cups broccoli florets: Fresh or frozen, these add a nice crunch and vibrant color.
- 1 large carrot: Sliced into thin rounds for added sweetness and texture.
- 1 tablespoon vegetable oil: Used for cooking the chicken.
- Salt and pepper: To season the chicken to your taste.
- 1 tablespoon sesame seeds: For garnish, adding a nutty flavor and visual appeal.
Instructions
- Marinate the chicken by placing it in a bowl and pouring half of the teriyaki sauce over it. Cover and refrigerate for at least 30 minutes.
- Rinse the white rice under cold water until the water runs clear. Combine the rinsed rice and 2 cups of water in a medium saucepan, bring to a boil, then reduce heat and simmer for 15-20 minutes.
- If making homemade teriyaki sauce, combine equal parts soy sauce, mirin, and sugar in a small saucepan and heat until the sugar dissolves and the sauce thickens slightly.
- In a large skillet, heat 1 tablespoon of vegetable oil over medium heat. Add the marinated chicken and cook for 5-7 minutes until cooked through. Pour the remaining teriyaki sauce over the chicken and simmer for an additional 3-5 minutes.
- Assemble the rice bowl by placing a scoop of rice at the bottom, topping it with glazed chicken, and arranging steamed broccoli and carrot slices around the chicken.
Notes
- Overcooking the chicken can make it dry, so cook just until no longer pink.
- Marinating the chicken enhances flavor, so don’t skip this step.
- Rinsing the rice is crucial for fluffy results.
- Use teriyaki sauce sparingly to avoid overpowering the dish.
- Cut vegetables evenly for uniform cooking.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 10g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg
Keywords: Teriyaki Chicken, Rice Bowl, Japanese Cuisine, Easy Dinner, Meal Prep