Chicken Teriyaki Rice Bowl Recipe
Chicken teriyaki with tomato, onions, green peppers, mushrooms, and broccoli over rice.
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Ingredients
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Protein
Vegetables
Sauce
Grains
Garnish
Method
Preparation
- 1
Marinate the Chicken
In a bowl, combine soy sauce, honey, rice vinegar, sesame oil, cornstarch, and water. Mix well until the cornstarch is dissolved. Add the chicken thighs to the marinade, cover, and let it marinate for at least 30 minutes.
- 2
- 3
Cook Rice
Prepare rice according to package instructions if not already cooked.
Cooking
- 4
Cook Chicken
In a large skillet or wok, heat a little oil over medium-high heat. Remove the chicken from the marinade (reserve the marinade) and cook for about 5-7 minutes on each side or until cooked through. Once done, remove the chicken from the skillet and let it rest.
- 5
- 6
Make Teriyaki Sauce
Add the reserved marinade to the skillet with the vegetables. Bring to a simmer and let it cook for 2-3 minutes until the sauce thickens slightly.
- 7
Combine and Serve
Slice the cooked chicken and return it to the skillet, tossing it with the vegetables and sauce. Serve over cooked rice and garnish with sesame seeds and chopped green onions.
