Simply Sensational Teriyaki Chicken Rice Bowl Better Than Takeout

Simply Sensational Teriyaki Chicken Rice Bowl Be

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Preparation time:20 Mins

Cooking time:20 Mins

Servings:2 servings

Ingredients:

• 1 lb (450g) boneless, skinless chicken thighs, cut into 1 inch cubes
• 1 tbsp (15 ml) vegetable oil
• 1/4 cup (60 ml) soy sauce (low sodium preferred)
• 1/4 cup (60 ml) mirin
• 2 tbsp (30 ml) sake (or dry sherry as a substitute)
• 2 tbsp (30 ml) brown sugar, packed
• 1 tbsp (15 ml) rice vinegar
• 1 tsp (5 ml) grated fresh ginger
• 1 clove garlic, minced
• 1 tbsp (15 ml) cornstarch, mixed with 2 tbsp (30 ml) cold water (slurry)
• 1 tsp sesame oil (optional, for finishing)
• Sesame seeds, for garnish
• Chopped green onions, for garnish
• 2 cups (approx 400g) cooked white rice (Jasmine or sushi rice recommended)
• 1/2 cup (approx 100g) edamame, shelled
• 1/2 avocado, sliced
• 1/4 cup (approx 50g) shredded carrots
• 1/4 cup (approx 50g) thinly sliced cucumber
• Optional: Pickled ginger, sriracha mayo, seaweed salad

Instructions:

• Cut chicken into bite sized pieces.
• Whisk together soy sauce, mirin, sake (or sherry), brown sugar, rice vinegar, ginger, and garlic in a small saucepan. Bring to a simmer over medium heat.
• Stir in the cornstarch slurry and cook, stirring constantly, until the sauce thickens (about 1-2 minutes). Remove from heat.
• Heat oil in a large skillet or wok over medium high heat. Add the chicken and cook until browned and cooked through (internal temperature 165°F/74°C).
• Pour the teriyaki sauce over the cooked chicken and toss to coat. Cook for another minute or two, until the sauce is sticky and glossy. Drizzle with sesame oil (if using).
• Divide the cooked rice between two bowls. Top with the teriyaki chicken, edamame, avocado, carrots, and cucumber.
• Garnish with sesame seeds and chopped green onions. Serve immediately.

Nutrition Facts

Calories	750
Fat	25g
Fiber	5g

Recipe Info

Category	Main Course
Cuisine	Japanese

Recipe Introduction

Quick Hook

Fancy a fakeaway tonight? Our teriyaki chicken rice bowl is quicker than ordering in. You know, that sweet and savory flavour that just hits the spot ? We've got you covered!

Brief Overview

This Japanese recipe is a classic for a reason. It's simple enough for a weeknight, but feels like a real treat.

Prep takes 20 minutes, cooking takes another 20. This chicken recipe makes 2 generous portions.

Main Benefits

This dish is packed with flavour and protein. Making a healthy rice bowl doesn't need to be boring, you know? What makes this special? This recipe tastes better than takeout!

What You'll Need To Make Teriyaki Chicken Rice Bowls

Ready to ditch those delivery apps? Here's what we need.

• For the Teriyaki Chicken: Grab those chicken thighs (the secret to juicy chicken). You'll need oil, soy sauce, and a few other bits for the homemade teriyaki sauce .
• For the Rice Bowls: Cooked rice (Jasmine is my fave!), edamame, avocado, and some veggies. Think carrots and cucumber. Honestly, load it up!

Let's Talk Teriyaki Sauce

Making the sauce is dead easy. Soy sauce, mirin, sake substitute (sherry works a treat!), and brown sugar substitute (honey, if you're feeling fancy).

Also, ginger and garlic. The sauce simmers until it thickens. It takes about 1- 2 minutes, and you are all set with your teriyaki sauce recipe .

Cooking the Chicken

Right, heat some oil in a pan. Chuck in your chicken. Cook until browned and cooked through, remember to keep an internal temperature of 165° F/ 74° C.

Now for the magic. Pour over that glorious teriyaki sauce . Simmer for a minute or two, until sticky.

Assembling Your Bowls

Pile that fluffy rice into bowls. Top with your teriyaki chicken . Then add edamame, avocado, carrots, and cucumber. Don't forget a sprinkle of sesame seeds and green onions.

Serve immediately and enjoy your easy dinner recipe .

Tips for Next Level Teriyaki Chicken Rice Bowls

• Want extra flavour? Marinate the chicken for 30 minutes.
• Don't overcook the chicken! Keep an eye on the heat.
• Feel free to spice it up. Add some red pepper flakes or sriracha.
• Using coconut aminos as the soy sauce substitute will make this a great gluten free teriyaki chicken meal.

Closing Thoughts

This teriyaki chicken rice bowl is such a winner. Quick, easy, and totally customisable. I like to throw in some seaweed salad for extra crunch.

Plus, homemade always tastes better, doesn't it? Give it a go and let me know what you think! It will become your favourite quick chicken recipe .

Ingredients & Equipment for Your Killer Teriyaki Chicken Rice Bowl

Alright, let’s get down to brass tacks. What bits and bobs do you need to whip up this teriyaki chicken rice bowl ? Don't worry, you won't need to raid a specialist shop! We are making an easy dinner recipe , not rocket science!.

Main Ingredients Breakdown

Here's the lowdown. We are targeting the best teriyaki chicken ever!

• Chicken Thighs: 1 lb (450g) . Boneless and skinless are your best mates. Get decent quality ones, you know? The ones that look pink and plump, not pale and sad.
• Vegetable Oil: 1 tbsp (15 ml) . Any neutral oil will do. Rapeseed, sunflower whatever's in your cupboard, bruv.
• Soy Sauce: 1/4 cup (60 ml) . Low sodium is the way to go, keeps things healthier.
• Mirin: 1/4 cup (60 ml) . This sweet rice wine is key for authentic teriyaki sauce recipe flavor.
• Sake (or Dry Sherry): 2 tbsp (30 ml) . If you're all out, dry sherry works a treat.
• Brown Sugar: 2 tbsp (30 ml) , packed. Adds that lovely sweetness.
• Rice Vinegar: 1 tbsp (15 ml) .
• Fresh Ginger: 1 tsp (5 ml) , grated.
• Garlic: 1 clove , minced. Fresh is always best.
• Cornstarch Slurry: 1 tbsp (15 ml) cornstarch mixed with 2 tbsp (30 ml) cold water. This is our thickening agent.
• Sesame Oil: 1 tsp (5 ml) (optional). Adds a lovely nutty aroma, but no worries if you don't have any.
• Cooked White Rice: 2 cups (approx 400g) . Jasmine or sushi rice is peng, but any rice will do in a pinch.
• Edamame: 1/2 cup (approx 100g) , shelled. Frozen ones are perfectly fine.
• Avocado: 1/2 , sliced. 'Cause everyone loves avocado, innit?
• Shredded Carrots: 1/4 cup (approx 50g) . Adds a bit of crunch and colour.
• Thinly Sliced Cucumber: 1/4 cup (approx 50g) .
• Garnish: Sesame seeds and chopped green onions.

Seasoning Notes to Get The Teriyaki Sauce Right

This is where the magic happens!. This homemade teriyaki sauce will blow your mind.

• Essential spice combinations: Ginger and garlic are the dynamic duo here. They bring the zing!
• Flavor enhancers and aromatics: A dash of sesame oil at the end elevates the whole dish. Trust me.
• Quick substitution options: No mirin? Try a splash of rice vinegar with a pinch of sugar. No sake? Sherry is your saviour!. I once had to use white wine because I was all out, it turned out fine!

Equipment Needed: Nothing Fancy!

You don't need a kitchen full of gadgets for this chicken recipe .

• Large skillet or wok: For cooking the chicken, obvs.
• Small saucepan: For simmering that beautiful teriyaki sauce .
• Measuring cups and spoons: Get your quantities right!
• Cutting board and knife: Don't go all MasterChef on me.
• Mixing bowl: For prepping the chicken.
• Rice cooker (optional): Makes life easier, but a saucepan works just as well. I remember my gran always used a pan, old school rules!

Making teriyaki chicken rice bowl is easy!. So, there you have it. Now, let's get cooking and make something truly amazing that is better than takeout teriyaki chicken ! You'll have a tasty weeknight meal in no time.

Let's Talk Teriyaki: The Rice Bowl Revolution!

Fancy some teriyaki chicken rice bowl , mate? Honestly, who doesn’t? I’m about to share a recipe that'll knock your socks off.

Ditch those pricey takeaways! This one’s tastier, healthier and will save you some serious quid. I promise it's an easy dinner recipe , even if you can barely boil an egg!

Prep Steps: Operation Mise en Place

Right, let's get organized. First, chop those chicken thighs into 1 inch cubes. Essential mise en place! Next, get all your sauce ingredients measured out.

It saves a load of time later, trust me. Safety first, watch those fingers with the knife!

The Magic: Step-by-Step Teriyaki Glory

1. Chop 1 lb of chicken thighs recipe into bite sized pieces.
2. Whisk together 1/4 cup soy sauce , 1/4 cup mirin , 2 tbsp sake (or sherry) , 2 tbsp brown sugar , 1 tbsp rice vinegar, 1 tsp ginger, and 1 clove garlic. Simmer gently.
3. Mix 1 tbsp cornstarch with 2 tbsp cold water. Stir into the sauce. Cook until thick.
4. Heat 1 tbsp oil in a pan. Cook chicken until internal temperature 165° F/ 74° C.
5. Pour the homemade teriyaki sauce over the chicken. Toss until glossy.
6. Serve over 2 cups of rice with edamame, avocado, carrots, and cucumber.
7. Garnish with sesame seeds and green onions.

Pro Tips: Chef Secrets Revealed!

Marinate the chicken in some of the teriyaki sauce for about 30 minutes. It’s a game changer! Don't overcook the chicken.

Nobody likes dry chicken. To make ahead, cook the teriyaki chicken and rice separately. Then, assemble when you're ready to eat.

Seriously, this teriyaki chicken rice bowl is a winner. It’s a brilliant weeknight meal option. Plus, you can adapt it to your liking.

Sub honey for brown sugar substitute , coconut aminos for soy sauce (making it gluten free teriyaki chicken ). It's quick and easy, and the teriyaki chicken rice bowl calories are reasonable too.

Enjoy!

Recipe Notes for Your Simply Sensational Teriyaki Chicken Rice Bowl

Alright, before you dive headfirst into making this teriyaki chicken rice bowl , let's chat about a few bits and bobs.

These are the little things that can take your easy dinner recipe from good to absolutely brilliant. Honestly, these tips are gold.

Serving it Up: Plating Like a Pro

Presentation is key, right? Think Wagamama vibes, but better . Arrange your fluffy rice in the bowl. Then, artfully pile on that glorious teriyaki chicken .

Next, strategically place your edamame, avocado slices, carrots and cucumber. A sprinkle of sesame seeds and chopped green onions? Chef's kiss! For extra flair, a dollop of sriracha mayo never hurt anyone.

Storage Sorted: Keeping It Fresh

Got leftovers? (If you do, you're stronger than I am!). Pop the teriyaki chicken in an airtight container. It'll happily keep in the fridge for 3-4 days .

For the rice, follow the same drill. Freezing? You can freeze the chicken, but the texture might change a bit.

I'd say, eat it fresh for the best experience. Reheat gently in a pan or microwave.

Variations: Mix it Up!

Fancy a tweak? Go for it! For a gluten free teriyaki chicken version, swap the soy sauce for coconut aminos. This is also a fantastic way to reduce sodium intake.

Want to mix up the ingredients? In winter, try adding roasted sweet potatoes or butternut squash. During summer, grilled zucchini would be divine! Remember, you are the Masterchef of this chicken recipe .

Nutrition Nuggets: Goodness Inside

So, you're probably wondering about the teriyaki chicken rice bowl calories . Give or take, one serving clocks in around 700-800 calories .

It's packed with protein (around 50g ). We're talking healthy fats (around 25g ) and carbs (around 80g ). The best part? You know exactly what's going in there unlike getting it from the local takeaway.

Plus, ginger and garlic are your immune system's best mates. It is a healthy rice bowl for the family dinner.

So there you have it! With these extra bits, you can really nail this teriyaki chicken rice bowl . Remember, cooking should be fun, so don't stress too much.

Now, go forth and create a better than takeout teriyaki chicken masterpiece! You got this.