Teriyaki Chicken Rice Bowl: The Ultimate Guide to a Delicious Meal
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Category: Main
- Method: Cooking
- Cuisine: International
Ingredients
Scale
- 2 lbs boneless skinless chicken thighs
- 1/4 cup soy sauce
- 2 tablespoons rice apple vinegar
- 2 tablespoons brown sugar
- 1 tablespoon grated fresh ginger
- 2 cups uncooked short-grain rice
- Sesame seeds for garnishing
- Instructions:
Instructions
- Instructions:
- Marinate the chicken: Combine soy sauce, rice apple vinegar, brown sugar, ginger, minced garlic, sesame oil, and white pepper in a bowl. Toss in chicken pieces to coat. Refrigerate for at least 30 minutes.
- Cook the rice: Rinse short-grain rice until water runs clear. Combine rinsed rice with water in a saucepan and bring to boil; reduce heat and simmer until cooked.
- Prepare teriyaki sauce: In a saucepan over medium heat, mix soy sauce, rice apple vinegar, brown sugar, ginger, and garlic until dissolved. Thicken with a cornstarch slurry.
- Cook the chicken: Heat oil in a skillet over medium-high heat. Cook marinated chicken until golden brown and cooked through.
- Glaze: Pour teriyaki sauce over cooked chicken and stir to coat evenly.
- Assemble bowls: Serve rice topped with glazed chicken and garnish as desired.
- Helpful Notes:
Nutrition
- Serving Size: 1 bowl (approximately 600g)
- Calories: 580
- Sugar: 12g
- Sodium: 950mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 150mg