Teriyaki Chicken Rice Bowl
Indulge in the perfect harmony of savory and sweet with this easy-to-make Teriyaki Chicken Rice Bowl. Succulent marinated chicken thighs are grilled to perfection and served over fluffy jasmine rice, complemented by vibrant steamed vegetables. This dish is not only visually appealing but also bursting with flavor, making it an ideal choice for both busy weeknights and entertaining guests.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Skillet Cooking
- Cuisine: Japanese
Ingredients
Scale
- 1 lb boneless skinless chicken thighs
- 2 cups cooked jasmine rice
- 1 cup fresh broccoli florets
- 1 cup sliced carrots
- ¼ cup low-sodium soy sauce
- 2 tbsp brown sugar
- 1 tbsp grated fresh ginger
Instructions
- Cut chicken thighs into bite-sized pieces. In a bowl, mix with soy sauce, brown sugar, and grated ginger. Marinate for at least 30 minutes.
- Heat a skillet over medium-high heat with oil. Cook marinated chicken until golden brown and cooked through (7-10 minutes).
- Steam broccoli and carrots until tender-crisp (about 5 minutes).
- Prepare jasmine rice according to package instructions.
- Serve rice in bowls topped with teriyaki chicken and steamed vegetables.
- Drizzle extra teriyaki sauce over the top before serving.
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 500
- Sugar: 8g
- Sodium: 750mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 120mg