Description
Indulge in a homemade Teriyaki Chicken Bowl that brings the essence of your favorite Asian restaurant dish right to your kitchen. This vibrant and satisfying bowl features tender, juicy chicken pieces glazed in a sweet and savory teriyaki sauce, complemented by colorful, fresh vegetables and served over a fluffy base of rice or quinoa. With minimal prep and cooking time—under 30 minutes—you can whip up this delightful meal any night of the week. Perfect for busy families or meal prep, this recipe allows for customization according to your taste preferences. Each bite guarantees an explosion of flavors that will leave everyone at the table craving more!
Ingredients
- 1 lb boneless, skinless chicken breasts
- 2–3 cloves garlic, minced
- 1/2 cup teriyaki sauce (homemade or store-bought)
- 1 tbsp vegetable oil
- Cooked rice or quinoa for serving
- Sliced green onions and toasted sesame seeds for garnish
Instructions
- Cut chicken into bite-sized pieces and season with salt and pepper.
- In a large skillet over medium-high heat, heat the vegetable oil. Add the chicken in a single layer and cook for 5-7 minutes until browned.
- Push the chicken to one side of the skillet; add minced garlic to the empty side and sauté for about 30 seconds.
- Pour teriyaki sauce over the chicken, stirring to coat evenly. Let it simmer for 2-3 minutes.
- Serve over cooked rice or quinoa, garnished with green onions and sesame seeds.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl (200g)
- Calories: 360
- Sugar: 9g
- Sodium: 850mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 70mg
Keywords: - Marinate the chicken in teriyaki sauce for at least 30 minutes before cooking for deeper flavor. - Feel free to swap out vegetables based on your preferences or what you have on hand. - For a gluten-free option, use gluten-free soy sauce or tamari.