Description
These Asian favorite teriyaki chicken bowls are easy to make at home. The tender chicken is marinated in a sweet and savory teriyaki sauce. It is served over fluffy rice with your favorite steamed or stir-fried veggies for a flavorful weeknight dinner or lunch.
Ingredients
Scale
For the rice:
- 1 1/2 cups rice
For teriyaki chicken:
- 1 pound chicken breast, diced
- 13 cup soy sauce
- 4 tablespoons water
- 4 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 1 1/2 teaspoon garlic
- 1 1/2 teaspoon ginger
- 1 teaspoon sesame oil
- 3 teaspoons corn starch
- 3 teaspoons olive oil
For the dressing:
- 1 tablespoon rice vinegar
- 1 tablespoon lime juice
- 1 1/2 teaspoons Sriracha sauce
- 14 cup mayonnaise
- 1 teaspoon sesame oil
- 1 tablespoon water
Other Ingredients for serving:
- 1/2 cup sliced pineapple
- 1/2 cup sliced cucumber
- 1/2 cup shaved carrot
- 1/2 cup pickled red onion
- 1/2 cup edamame
- green onions and sesame seeds for garnish
Instructions
- Boil rice according to package instructions
- Mix the ingredients for the teriyaki chicken. Bring to a boil, stirring.
- Rinse the chicken, pat dry and cut into cubes. Pour the teriyaki sauce over the chicken.
- Put the chicken on a baking sheet and send to the oven 350°F for 15-18 minutes.
- Mix dressing ingredients in a separate bowl.
- Divide rice between six bowls. Put chicken, pineapple, cucumber, carrot slices, red onion, edamame.
- Pour dressing over and sprinkle with green onions and sesame seeds.
- Prep Time: 10
- Cook Time: 15
- Category: Main Course
- Method: stovetop
- Cuisine: Asian
Nutrition
- Serving Size:
- Calories: 318
- Sugar: 9.6 g
- Sodium: 496.2 mg
- Fat: 13.4 g
- Carbohydrates: 28.2 g
- Fiber: 1.4 g
- Protein: 20.8 g
- Cholesterol: 59 mg