Chicken Teriyaki Bowl Recipe
Grilled chicken with teriyaki sauce over rice.
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Ingredients
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Protein
Sauce
Grains
Vegetables
Garnish
Method
Preparation
- 1
Cook the Rice
Rinse the white rice under cold water until the water runs clear. In a pot, combine 1 cup of rice with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 18-20 minutes until the rice is tender and the water is absorbed. Remove from heat and let it sit covered for 5 minutes.
- 2
Prepare the Vegetables
While the rice is cooking, chop the broccoli into bite-sized pieces, slice the carrot into thin matchsticks, and dice the red bell pepper. Chop the green onions and set aside for garnish.
- 3
Marinate the Chicken
In a bowl, mix together the teriyaki sauce, honey, minced garlic, and grated ginger. Add the chicken breasts to the marinade, ensuring they are well coated. Let them marinate for at least 15 minutes.
Cooking
- 4
Grill the Chicken
Preheat a grill or grill pan over medium-high heat. Remove the chicken from the marinade (reserve the marinade) and grill for about 6-7 minutes on each side or until fully cooked and internal temperature reaches 165°F (75°C). Brush with the reserved marinade during the last few minutes of grilling.
- 5
Sauté the Vegetables
In a large skillet, add a splash of oil and heat over medium heat. Add the broccoli, carrots, and red bell pepper. Sauté for about 5-7 minutes until the vegetables are tender-crisp.
Assembly
- 6
Assemble the Bowl
In serving bowls, layer the cooked rice as the base. Top with sautéed vegetables and sliced grilled chicken. Drizzle with any remaining teriyaki sauce and sprinkle with sesame seeds and chopped green onions for garnish.