Teriyaki Chicken Bowls: A Delicious and Easy Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Category: Main
- Method: Cooking
- Cuisine: International
Ingredients
Scale
- 1/2 cup low-sodium soy sauce
- 1/4 cup mirin (or sweet rice vinegar)
- 2 tablespoons brown sugar
- 1 pound boneless, skinless chicken breasts
- 1 1/2 cups sushi rice
- 1 cup broccoli florets
- 1 cup sliced carrots
- 1 red bell pepper, thinly sliced
- 2 tablespoons vegetable oil
- Instructions for Preparation:
Instructions
- In a bowl, whisk together the soy sauce, mirin, brown sugar, ginger, and garlic. Add cubed chicken and marinate in the refrigerator for at least 30 minutes.
- Rinse sushi rice until water runs clear; combine with water in a saucepan. Bring to a boil, then simmer on low for about 15 minutes. Let it sit covered for an additional 10 minutes.
- In a wok, heat vegetable oil over medium-high heat. Stir-fry carrots first for about 3 minutes, then add broccoli and bell pepper. Cook until tender-crisp (5-7 minutes), adding snow peas in the last two minutes.
- In the same wok, cook marinated chicken for about 5-7 minutes until browned and fully cooked (internal temperature reaches 165°F).
- Serve by dividing rice among bowls topped with stir-fried vegetables and chicken. Drizzle with reserved marinade if desired.
- Helpful Notes:
Nutrition
- Serving Size: Approximately 1 bowl (400g)
- Calories: 423
- Sugar: 9g
- Sodium: 820mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 75mg