Teriyaki Chicken Grain Bowl (Printable)
Juicy teriyaki chicken over wholesome grains with fresh vegetables for a balanced meal.
# What You Need:
→ 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 - 8.8 oz 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)
# Steps:
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 forms a glossy glaze on the chicken.
05 - Divide the warm grains among four bowls. Arrange the glazed chicken, julienned carrot, sliced cucumber, edamame, avocado, and spring onions on top of each portion.
06 - Sprinkle each bowl with toasted sesame seeds and finish with microgreens or cilantro if desired. Serve immediately.
# Expert Advice:
01 -
- The homemade teriyaki sauce comes together in under five minutes and tastes far better than anything from a bottle.
- This bowl is endlessly adaptable, meaning you can swap grains, vegetables, or proteins based on whatever your fridge offers up.
02 -
- Do not walk away while the sauce simmers because it can go from perfectly thickened to burnt in under a minute.
- Letting the chicken rest for a minute after glazing helps the sauce adhere rather than pooling at the bottom of the bowl.
03 -
- Cut all your chicken strips roughly the same thickness so they finish cooking at the same time and nothing dries out.
- Double the teriyaki sauce and store the extra in a jar in the refrigerator for up to a week because you will absolutely want it again.