Simple Teriyaki Chicken Rice Bowl
A perfect meal that combines tender chicken, flavorful teriyaki sauce, and fluffy rice, making it ideal for busy weeknights or family gatherings.
Equipment
- Saucepan
- Skillet
- Mixing Bowl
Ingredients
Protein
- 500 grams Chicken Breast Boneless, skinless chicken breast, cut into bite-sized pieces.
Sauce
- 0.5 cup Teriyaki Sauce Store-bought or homemade.
Base
- 1 cup Rice Jasmine or basmati rice, rinsed.
Vegetables
- 1 cup Mixed Vegetables Such as broccoli, bell peppers, and carrots.
Garnish
- 1 tablespoon Toasted Sesame Seeds For garnish.
- 2 pieces Green Onions Finely sliced, for garnish.
- 1 tablespoon Olive Oil For cooking the chicken.
Instructions
- Rinse 1 cup of rice under cold water until the water runs clear. Combine the rinsed rice with 2 cups of water in a saucepan and bring it to a boil over medium heat.
- Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for about 15-20 minutes. Avoid lifting the lid during cooking.
- While the rice is cooking, cut 500 grams of chicken breast into bite-sized pieces. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Add the chicken pieces to the pan and cook for about 5-7 minutes until golden brown and fully cooked.
- Pour ½ cup of teriyaki sauce over the cooked chicken in the skillet. Stir well to coat all pieces evenly and simmer for an additional 2-3 minutes.
- In a separate pan, stir-fry 1 cup of mixed vegetables for about 4-5 minutes until tender-crisp.
- Once the rice has rested, fluff it with a fork. To assemble, place a scoop of rice at the bottom of each serving bowl.
- Top the rice with the glazed teriyaki chicken and drizzle any remaining sauce over the top.
- Add the stir-fried vegetables on the side and garnish with toasted sesame seeds and sliced green onions.
- Serve immediately while warm.
Notes
For variations, consider adding sriracha for spice, using different proteins, or incorporating seasonal vegetables.