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Bella

Teriyaki Chicken and Rice Bowls: Discover a Delicious Recipe!

A delicious and easy recipe for Teriyaki Chicken and Rice Bowls, perfect for a quick weeknight dinner.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Japanese
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 cups cooked white rice
  • 1 pound boneless skinless chicken thighs, cut into bite-sized pieces
  • 1 tablespoon vegetable oil
  • 1/2 cup teriyaki sauce
  • 1 cup broccoli florets
  • 1/2 cup sliced carrots
  • 1/2 cup snap peas
  • 2 green onions sliced
  • 1 tablespoon sesame seeds optional

Method
 

  1. In a large skillet, heat the vegetable oil over medium-high heat. Add the chicken pieces and cook until browned and cooked through, about 5-7 minutes.
  2. Pour the teriyaki sauce over the cooked chicken and stir to coat evenly. Let it simmer for 2-3 minutes until the sauce thickens slightly.
  3. While the chicken is cooking, steam the broccoli, carrots, and snap peas until tender, about 4-5 minutes.
  4. To assemble the bowls, divide the cooked rice among four bowls. Top each bowl with the teriyaki chicken and the steamed vegetables.
  5. Garnish with sliced green onions and sesame seeds, if desired. Serve immediately.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 50gProtein: 30gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 8gCholesterol: 80mgSodium: 800mgFiber: 3gSugar: 8g

Notes

  • For a healthier option, substitute brown rice for white rice.
  • Add pineapple chunks for a sweet twist or use tofu instead of chicken for a vegetarian version.

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