TERIYAKI CHICKEN RICE BOWL
If you love quick, easy, and delicious dinner recipes for your busy week nights, then look no further!! This Teriyaki Chicken Rice Bowl is easy to make and will be ready in less than 30 minutes.
Provided by April King
Categories Chicken Main Course
Time 25m
Number Of Ingredients 14
Steps:
- Heat oil in a large skillet on medium high heat.
- Add cubed chicken and brown chicken until cooked through and it is no longer pink.
- While Chicken is browning, prepare your teriyaki sauce! In a medium size mixing bowl whisk together soy sauce, water, honey, brown sugar, rice vinegar, sesame oil, ginger, garlic, and cornstarch.
- Once Chicken is browned and cooked through, add your homemade teriyaki sauce to your skillet and continue to cook stirring until the sauce has thickened.
- Serve immediately with white or brown rice and vegetables of your choice. Garnish with sesame seeds and green onion
Nutrition Facts : ServingSize 1.5 cup, Calories 214 kcal, Fat 8.3 g, SaturatedFat 1.3 g, Cholesterol 29.5 mg, Sodium 795 mg, Carbohydrate 23.9 g, Fiber 1.1 g, Sugar 17.6 g, Protein 12 g
TERIYAKI CHICKEN RICE BOWL
Provided by Food Network Kitchen
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Whisk the teriyaki sauce, peanut oil and 1/4 cup water in a large bowl until smooth. Add the spinach, snap peas, bell pepper, tomatoes, scallions, basil, chicken and cashews; toss to combine and season with salt and pepper.
- Warm the rice in the microwave. Serve topped with the chicken-vegetable salad.
7 SPICE TERIYAKI CHICKEN RICE BOWLS
Delicious and Nutritious!
Provided by kaitlynria
Time 40m
Yield Serves 2
Number Of Ingredients 0
Steps:
- Rinse the chicken in water and pat dry with paper towels. Season the chicken lightly with kosher salt and set aside.
- Add the soy sauce, sugar and miring to a small sauce pan. Mix the cornstarch in the water and add to the sauce pan. Bring the mixture to a boil, then reduce to simmer. Add the rice vinegar and Japanese 7 spice and cook for 5-10 minutes or until the sauce thickens, stirring occasionally.
- Spray a grill pan with cooking spray and bring to medium high heat. Add the chicken but don't crowd the pan. Cook the chicken for 5-7 minutes on each side. Baste each side of the chicken with the 7 spice teriyaki sauce and cook for an additional 2 minutes each side. Remove from the pan, lightly tent with foil and rest for 3-5 minutes.
- To prepare the bowls, spoon rice into the bottom of the bowl then layer with shredded carrot, shredded green onion and edamame. Slice or chop the chicken and place on top then drizzle with the 7 spice teriyaki sauce. Garnish with sesame seeds.
SUNNY'S LEMON TERIYAKI CHICKEN AND RICE BOWL
Steps:
- Add the chicken and broccoli to a large bowl and set aside.
- In a pot on medium heat, add the teriyaki sauce, carrots, lemon zest and juice, ginger, brown sugar, red chile flakes, scallions, garlic and some black pepper. Cook, stirring, until the mixture bubbles and the sugar is melted, about 5 minutes. Pour the hot sauce over the chicken and broccoli and toss to coat.
- Scoop rice evenly into 4 bowls and top with some of the chicken and broccoli mixture, an egg and a sprinkle of French-fried onions.
CITRUS CHICKEN RICE BOWLS
Provided by Molly Yeh
Time 2h25m
Yield 2 servings
Number Of Ingredients 24
Steps:
- For the chicken: Mix together soy sauce, sesame oil, lime juice, orange juice and garlic in a small bowl. Place chicken in a large zip-top bag and carefully pour soy mixture on top. Close the bag and massage to coat chicken in marinade. Place in refrigerator to marinate at least 30 minutes, or up to a few hours.
- Preheat a grill pan or outdoor grill for cooking over medium-high heat. Grease grill with olive oil. Grill chicken on both sides until char marks appear and internal temperature reaches 165 degrees F, about 10 minutes total. Allow chicken to rest for a few minutes, then slice.
- To serve: Scoop a large spoonful of Steamed Brown Rice into bowls. Top with sliced chicken. Drain a spoonful of the Pickles and place on top. Garnish bowl with jalapeno slices, cucumber, hoisin, cilantro and Sriracha Aioli. Serve with wedges of lime. Enjoy!
- Add rice, 2 cups water and a big pinch of salt to a small saucepot. Bring rice to a boil, then reduce to a simmer and cover. Let steam with the lid on until rice is tender, 25 to 30 minutes. Remove lid and fluff rice with a fork.
- Combine carrots, daikon, vinegar, sugar, salt and 1 cup water in a large bowl. Cover and refrigerate at least 30 minutes before using.
- Mix mayonnaise and sriracha together in a small bowl.
CHICKEN SPICY HAWAIIAN TERIYAKI RICE BOWL
Something like Rumbi's. Taken from Busy Little Kitchen's blog. Substituting the chicken with grilled shrimp would be absolutely divine.
Provided by gailanng
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- In a large skillet, heat the vegetable oil until shimmering. Add the prepared vegetables and saute until crisp-tender, a couple minutes. Season with salt and pepper. In a bowl, serve up a large scoop of Rumbi rice, a scoop of hot vegetables, a scoop of grilled chicken cubes, and a heavy drizzle of Spicy Hawaiian Teriyaki sauce.
- To make the rice: Combine the water, coconut milk, and sugar in a large saucepan. Stir in rice and beans. Bring to a boil over medium heat. Cover, reduce heat, and simmer 18 to 20 minutes, until rice is tender. Fluff with a fork before serving.
- To make the Spicy Hawaiian Teriyaki Sauce: Combine the bottled teriyaki sauce, soy sauce, Sriracha, ginger, salt and brown sugar in a small saucepan. Bring to a boil and then reduce to a simmer. Combine cornstarch and water and SLOWLY add as needed for thickening (you may not need all of it.) It should be slightly syrupy; allow to simmer and thicken, about a minute. Serve warm over your rice bowls. (If you find that the sauce is too thick when it cools, just add a little more teriyaki sauce to it.).
Nutrition Facts : Calories 1240.3, Fat 34.1, SaturatedFat 20.1, Cholesterol 69.6, Sodium 4542, Carbohydrate 184.8, Fiber 13.6, Sugar 76, Protein 50
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