Teriyaki Chicken Bowl Recipe
Grilled chicken with teriyaki sauce over rice.
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Ingredients
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Protein
Teriyaki Sauce
Rice
Toppings
Method
Prepare the Chicken
Marinate the Chicken
In a bowl, combine the soy sauce, brown sugar, rice vinegar, sesame oil, minced garlic, and grated ginger to make the teriyaki marinade. Add the chicken breasts to the marinade and let them sit for at least 30 minutes, or up to 2 hours in the refrigerator for more flavor.
Grill the Chicken
Preheat a grill or grill pan over medium-high heat. Remove the chicken from the marinade, letting the excess drip off. Grill the chicken for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). Remove from heat and let rest for a few minutes before slicing.
Cook the Rice
Rinse the Rice
Rinse the jasmine or basmati rice under cold water until the water runs clear to remove excess starch.
Cook the Rice
In a medium saucepan, combine the rinsed rice and water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15-18 minutes, or until the water is absorbed and the rice is tender. Remove from heat and let it sit covered for another 5 minutes.
Assemble the Bowl
Combine Ingredients
In a serving bowl, place a generous scoop of rice at the bottom. Top with sliced grilled chicken.
Add Toppings
Sprinkle chopped green onions and sesame seeds over the chicken. If using, add steamed broccoli or other vegetables on the side.
Serve
Drizzle any remaining teriyaki sauce over the top for extra flavor and serve immediately.