CHICKEN TERIYAKI BOWL RECIPES

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TERIYAKI CHICKEN RICE BOWL FOR ONE RECIPE - FOOD.COM



Teriyaki Chicken Rice Bowl for One Recipe - Food.com image

So simple and makes for a good hot meal for lunch or dinner. Easy enough for a teen or college student to prepare. Also, good to use up those odd and end pieces of veggies. I used the least amount of cook time, but that would depend on how the chicken is cooked.

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 1 serving(s)

Number Of Ingredients 8

1 cup cooked white rice or 1 cup brown rice
1 (4 ounce) boneless skinless chicken breasts (seasoned)
3/4 cup chopped vegetables (carrots, broccoli, zucchini, celery, cabbage or your favorites)
1 teaspoon sesame oil
1/4 cup teriyaki sauce
srirachi chili-garlic sauce
thin sliced green onion, optional garish
sesame seeds, optional garnish

Steps:

  • Grill chicken breast (about 8-10 minutes in a grill pan or skillet) or bake in oven (350° for about 30 minutes).
  • Pour sesame oil in hot wok or skillet and sauté vegetables for about 3 minutes.
  • Mix teriyaki sauce and a few drops of srirachi chili garlic sauce together. Chop chicken breast into slices and pour teriyaki sauce over chicken. Place rice in the bottom of a large bowl. Put sautéed vegetables over rice. Top off bowl with seasoned chicken. Garnish with sliced green onions and/or sesame seeds.

Nutrition Facts : Calories 474.9, FatContent 7.8, SaturatedFatContent 1.4, CholesterolContent 72.6, SodiumContent 2891.3, CarbohydrateContent 64.4, FiberContent 0.6, SugarContent 10.2, ProteinContent 32.8

BEST SPICY CHICKEN TERIYAKI BOWLS RECIPE-HOW TO MAKE SPICY ...



Best Spicy Chicken Teriyaki Bowls Recipe-How To Make Spicy ... image

Looking for an easy chicken teriyaki recipe? These Spicy Chicken Teriyaki Bowls from Delish.com are the best!

Provided by Teri Lyn Fisher and Jenny Park

Categories     dinner    main dish

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 0S

Yield 4

Number Of Ingredients 19

1 c.

low-sodium soy sauce

3/4 c.

sugar

1/4 c.

light brown sugar

4

garlic cloves, minced

1 tbsp.

grated ginger

1/2 tsp.

Freshly ground black pepper

1 tsp.

cayenne pepper

1 lb.

boneless skinless chicken thighs, cut into bite-sized pieces

1 tbsp.

cornstarch

2 tbsp.

extra-virgin olive oil

2 tbsp.

extra-virgin olive oil

1 lb.

broccolini, cut into 2" pieces

1

clove garlic, minced

2 tsp.

sesame oil

kosher salt

Steamed basmati or jasmine rice, for serving

Thinly sliced green onions, for serving

Toasted sesame seeds, for serving

Crushed red pepper flakes, optional

Steps:

  • Make the chicken teriyaki: In a mixing bowl, combine soy sauce, sugars, garlic, ginger, black pepper, and cayenne and whisk until combined. Place chicken in a shallow baking dish and pour over half the sauce. Cover with plastic wrap and set aside. Pour remaining sauce into a saucepan and simmer10 minutes. Combine cornstarch with 1 tablespoon water and stir into simmering teriyaki sauce. Continue to simmer until sauce is thick enough to coat the back of a wooden spoon. Remove from heat. Make the broccolini: In a large mixing bowl, combine olive oil, broccolini, and garlic. Place a large heavy-bottomed skillet over medium-high heat. Once skillet is hot, add broccolini and char until cooked through, 3 to 4 minutes per side. Set aside. Return skillet to stove and add 2 tablespoons olive oil. Drain chicken and pat dry, then add to skillet. Cook until chicken is golden and no longer pink, 6 to 8 minutes. Remove from heat and brush teriyaki sauce all over chicken pieces until thoroughly coated. Assemble bowls: Divide rice among 4 serving bowls and top with charred broccolini and spicy chicken teriyaki. Garnish with green onions, sesame seeds, and red pepper flakes, if using.

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