Teriyaki Chicken Grain Bowl (Printable Version)
Juicy teriyaki-glazed chicken over wholesome grains with fresh vegetables for a balanced meal.
# Ingredient List:
→ Chicken
01 - 1.1 lb boneless, skinless chicken thighs or breasts, cut into strips
02 - 1 tablespoon vegetable oil
→ Teriyaki Sauce
03 - ¼ cup soy sauce
04 - 2 tablespoons mirin
05 - 2 tablespoons honey or brown sugar
06 - 1 tablespoon rice vinegar
07 - 2 cloves garlic, minced
08 - 2 teaspoons fresh ginger, grated
→ Grains
09 - 2.5 cups cooked brown rice, quinoa, or farro (about 1 cup uncooked)
→ Vegetables & Toppings
10 - 1 medium carrot, julienned
11 - 1 small cucumber, sliced
12 - 3.5 oz edamame, shelled and cooked
13 - 2 spring onions, sliced
14 - 1 avocado, sliced
15 - 2 tablespoons toasted sesame seeds
16 - Microgreens or cilantro for garnish (optional)
# How to Make:
01 - Prepare the grains according to package directions. Set aside and keep warm.
02 - In a small saucepan, combine soy sauce, mirin, honey, rice vinegar, garlic, and ginger. Simmer over medium heat for 3-4 minutes until slightly thickened. Set aside.
03 - Heat vegetable oil in a large skillet over medium-high heat. Add the chicken strips and cook for 4-5 minutes until golden and cooked through.
04 - Pour the teriyaki sauce over the chicken in the skillet. Stir to coat and allow to simmer for 2-3 minutes until the sauce glazes the chicken.
05 - Build each bowl with a base of grains, then arrange chicken, carrot, cucumber, edamame, avocado, and spring onions on top.
06 - Sprinkle with sesame seeds and optional microgreens or cilantro. Serve immediately.
# Expert Tips:
01 -
- The homemade teriyaki sauce takes five minutes and tastes infinitely better than anything from a bottle.
- You can swap almost every component based on what is hanging around your kitchen.
- It reheats beautifully for lunch the next day, making it perfect for meal prep.
02 -
- Do not walk away while the sauce simmers because it goes from perfectly thickened to burnt in under a minute.
- Letting the chicken rest for a minute after glazing helps the sauce set so it does not pool at the bottom of the bowl.
03 -
- Pat the chicken dry before searing to get a much better golden crust on every piece.
- Double the sauce recipe and keep the extra in a jar in the fridge for stir fries later in the week.