Teriyaki Chicken Rice Bowl

Savor the perfect balance of sweet, savory, and umami with this vibrant Teriyaki Chicken Rice Bowl. Featuring tender bite-sized chicken pieces glazed in a homemade teriyaki sauce made with soy sauce, mirin, brown sugar, ginger, and garlic, this dish is a true flavor-packed delight. Fluffy jasmine rice serves as the perfect base, while blanched broccoli florets and julienned carrots add a pop of color and crunch. Paired with creamy soft-boiled eggs and garnished with sesame seeds and fresh green onions, this wholesome and hearty bowl not only looks stunning but also comes together in just 40 minutes. Ideal for meal prep or a quick weeknight dinner, this easy-to-make recipe is a must-try for lovers of Japanese-inspired cuisine!

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1.5 cups Jasmine rice
• 3 cups Water
• 1 pound Chicken breast
• 0.5 cup Soy sauce
• 0.25 cup Mirin
• 2 tablespoons Brown sugar
• 1 teaspoon Ginger, grated
• 2 cloves Garlic, minced
• 1 tablespoon Vegetable oil
• 2 cups Broccoli florets
• 1 large Carrot, julienned
• 2 Soft-boiled eggs
• 1 tablespoon Sesame seeds
• 2 Green onions, sliced

Directions

Step 1

Begin by rinsing the jasmine rice under cold water until the water runs clear. Combine 1.5 cups of jasmine rice with 3 cups of water in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit, covered, for an additional 5 minutes.

Step 2

While the rice is cooking, prepare the teriyaki sauce by combining 0.5 cup of soy sauce, 0.25 cup of mirin, 2 tablespoons of brown sugar, 1 teaspoon of grated ginger, and 2 cloves of minced garlic in a bowl. Stir until the sugar is dissolved.

Step 3

Cut the chicken breast into bite-sized pieces. Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the chicken pieces and cook for 5-7 minutes until browned and cooked through.

Step 4

Pour the teriyaki sauce over the cooked chicken in the skillet. Lower the heat to medium and simmer for about 5 minutes, allowing the sauce to thicken slightly and coat the chicken.

Step 5

In a separate pot, bring water to a boil and blanch 2 cups of broccoli florets and 1 large julienned carrot for about 2 minutes. Transfer the vegetables to a bowl of ice water to stop the cooking process and retain their vibrant color, then drain.

Step 6

To assemble the rice bowls, divide the cooked rice among 4 serving bowls. Top each with a portion of teriyaki chicken, blanched broccoli, and carrots.

Step 7

Carefully peel 2 soft-boiled eggs and cut them in half. Place one egg half on each bowl.

Step 8

Garnish the bowls with 1 tablespoon of sesame seeds and sliced green onions.

Step 9

Serve hot and enjoy your delicious Teriyaki Chicken Rice Bowl!

Nutrition Facts

Serving size	1760.6 grams (1760.6g)

Amount per serving	% Daily Value*
Calories	2110

Total Fat 82.50g	106%
Saturated Fat 19.00g	95%
Polyunsaturated Fat 17.00g
Cholesterol 625mg	208%
Sodium 5267mg	229%
Total Carbohydrate 162.20g	59%
Dietary Fiber 10.70g	38%
Total Sugars 71.10g
Protein 157.40g	315%

Vitamin D 35IU	175%
Calcium 324mg	25%
Iron 12mg	66%
Potassium 2237mg	48%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 36.7%

Protein: 31.2%

Carbs: 32.1%