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–+ servings

Teriyaki Chicken Bowl

A delicious and savory teriyaki chicken bowl served over rice with fresh vegetables.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Japanese
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Chicken and Marinade
  • 1 lb boneless, skinless chicken thighs
  • 1/4 cup soy sauce low sodium preferred
  • 1/4 cup honey
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 2 cloves garlic, minced
  • 1 teaspoon ginger, minced
Rice and Vegetables
  • 2 cups cooked jasmine rice
  • 1 cup broccoli florets steamed
  • 1 carrot sliced thinly sliced
  • 1 cup snap peas trimmed
  • 2 tablespoons sesame seeds for garnish
  • 2 green onions sliced for garnish

Method
 

Prepare the Marinade
  1. In a mixing bowl, combine soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. Whisk until well combined.
Marinate the Chicken
  1. Add the chicken thighs to the marinade, cover, and refrigerate for at least 30 minutes, or up to 2 hours.
Cook the Chicken
  1. Heat a skillet over medium-high heat. Remove chicken from marinade and cook for 5-7 minutes per side, or until cooked through. Discard the remaining marinade.
Prepare the Rice and Vegetables
  1. While the chicken is cooking, prepare the jasmine rice according to package instructions. Steam the broccoli, carrots, and snap peas until tender.
Assemble the Bowl
  1. In a bowl, layer cooked rice, steamed vegetables, and sliced teriyaki chicken. Garnish with sesame seeds and green onions.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 55gProtein: 30gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 10gVitamin A: 500IUVitamin C: 30mgCalcium: 40mgIron: 2mg

Notes

For extra flavor, you can add a drizzle of teriyaki sauce on top before serving.

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