Description
A flavorful fusion dish featuring tender teriyaki-marinated chicken served over warm rice with fresh veggies and a drizzle of sweet-savory sauce – a perfect weeknight favorite.
Ingredients
Scale
- 1 lb boneless, skinless chicken thighs or breasts
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 teaspoon sesame oil
- 1 tablespoon vegetable oil (for cooking)
- 2 cups cooked white rice (medium-grain preferred)
- 1/2 cup shredded carrots
- 1/2 cup sliced cucumbers or steamed broccoli
- 2 green onions, sliced
- Sesame seeds, for garnish (optional)
Instructions
- In a bowl, whisk together soy sauce, brown sugar, garlic, ginger, and sesame oil to create the marinade.
- Add chicken to the marinade, cover, and refrigerate for at least 30 minutes or overnight for best flavor.
- Heat vegetable oil in a skillet over medium-high heat. Add marinated chicken and sear undisturbed for 3–4 minutes per side until caramelized and cooked through.
- Remove chicken and let rest for a few minutes before slicing.
- In serving bowls, layer cooked white rice as the base.
- Top with sliced teriyaki chicken, shredded carrots, cucumbers or broccoli, and sliced green onions.
- Drizzle with remaining teriyaki sauce and garnish with sesame seeds if desired.
Notes
Marinate chicken overnight for maximum flavor. Swap white rice for brown or cauliflower rice for a healthier option. Add a soft-boiled egg or extra veggies to customize.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 10g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 85mg
Keywords: teriyaki chicken, rice bowl, Japanese recipe, easy dinner, weeknight meal