Description
A flavorful and wholesome Chicken Teriyaki Bowl featuring tender chicken breast pieces glazed in a homemade teriyaki sauce, served over fluffy white rice with steamed broccoli and carrots. Garnished with sesame seeds and fresh chives, this dish offers a perfect balance of sweet, savory, and umami flavors for a satisfying meal.
Ingredients
Scale
For the Teriyaki Sauce
- 1/4 cup soy sauce
- 2 tablespoons Mirin (sweet rice wine)
- 1 tablespoon honey
- 4 tablespoons brown sugar
- 1 garlic clove, minced
- 1/4 teaspoon ginger paste or ground ginger powder
- 1/2 tablespoon corn starch
- 1 tablespoon water (for slurry)
- 2 tablespoons water (for sauce)
For the Chicken and Vegetables
- 1 lb chicken breast, cut into bite-sized pieces
- 8 ounces broccoli florettes
- 2 carrots, peeled and cut into bite-sized pieces
- 2 cups cooked white rice
- 1 teaspoon sesame oil
- 1 tablespoon extra virgin olive oil
- Splash of soy sauce (for vegetables)
- Splash of mirin (for vegetables)
For Garnish
- Sesame seeds
- Fresh sliced chives
Instructions
- Make the sauce: In a small bowl, mix the corn starch with 1 tablespoon of water to create a slurry. Set this aside. In a small pot, whisk together soy sauce, mirin, honey, brown sugar, minced garlic, ginger, and 2 tablespoons of water until well combined. Bring the mixture to a boil over medium heat, then reduce it to a simmer. Slowly whisk in the corn starch slurry and cook for 1 to 2 minutes until the sauce thickens. Keep warm.
- Steam the vegetables: Set a steamer over boiling water and steam the broccoli florettes and carrot pieces for 4 to 5 minutes until tender but still slightly crisp. Toss the steamed vegetables with a splash of soy sauce and mirin for additional flavor, then set aside in a warm place.
- Cook the chicken: Heat 1 teaspoon of sesame oil and 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the bite-sized chicken pieces and cook, stirring occasionally, until the chicken is golden brown and cooked through, about 5 minutes. Pour half of the prepared teriyaki sauce over the chicken and cook for an additional minute to coat and heat through.
- Assemble the bowls: Divide the cooked white rice evenly among serving bowls. Top each with the steamed broccoli, carrots, and cooked chicken. Drizzle the remaining teriyaki sauce over the top. Garnish with a sprinkle of sesame seeds and fresh sliced chives before serving.
Notes
- Mirin can be substituted with a mix of sake and sugar if unavailable.
- Use low-sodium soy sauce to reduce the salt content.
- Vegetables can be swapped for other favorites like snap peas or bell peppers.
- For extra flavor, marinate chicken briefly in a bit of soy sauce and garlic before cooking.
- This dish can be prepared ahead by making the sauce and cooking the chicken, then assembling bowls when ready to eat.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Steaming, Sautéing
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl (approx. 1 cup rice, 4 oz chicken, vegetables, and sauce)
- Calories: 420 kcal
- Sugar: 15 g
- Sodium: 680 mg
- Fat: 8 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 75 mg
Keywords: Chicken Teriyaki, Teriyaki Sauce, Chicken Bowl, Japanese Food, Healthy Dinner, Homemade Teriyaki Sauce
