Description
Delicious and healthy grilled teriyaki chicken bowls served with a variety of fresh vegetables and fluffy rice.
Ingredients
Scale
- 1 pound boneless, skinless chicken thighs or breasts
- 2/3 cup teriyaki sauce (store-bought or homemade)
- 1 cup jasmine rice or sushi rice
- 1 cup steamed or lightly grilled broccoli florets
- 1 cup snap peas
- 1 cup shredded carrots
- 1 cup thinly sliced bell peppers (any color)
- 1 cup edamame
- 1 cup sliced cucumbers
- 1 cup sautéed mushrooms
- 2 tablespoons toasted sesame seeds (white or black)
- 1/4 cup sliced green onions
- to taste sriracha or red pepper flakes
- 2 tablespoons fresh lime juice
- 1 cup firm tofu (optional, for substitution)
- 1 cup shrimp (optional, for substitution)
- 1 cup thinly sliced beef (optional, for substitution)
Instructions
- Prepare the Chicken: If you haven’t already, cut your boneless, skinless chicken thighs (or breasts) into uniform 1-inch pieces. This ensures even cooking. Place the chicken in a bowl or a resealable bag.
- Marinate the Chicken: Pour about two-thirds of your chosen teriyaki sauce over the chicken, reserving the rest for basting and serving. Toss to coat all the pieces evenly. For chicken thighs, marinate for at least 30 minutes, or up to 4 hours in the refrigerator. If using chicken breasts, 20-30 minutes is usually sufficient.
- Cook the Rice: While the chicken is marinating, prepare your rice. Rinse your jasmine or sushi rice under cold water until the water runs clear. Cook it according to package directions, either on the stovetop or in a rice cooker. Once cooked, keep it warm and fluffy, covered, until ready to serve.
- Prepare Your Vegetables: Wash and chop your chosen vegetables. If you’re steaming broccoli or snap peas, get them ready now. If you’re grilling heartier vegetables like bell peppers, you can grill them alongside the chicken.
- Grill the Chicken: Preheat your outdoor grill or a stovetop grill pan to medium-high heat. Lightly oil the grates or pan to prevent sticking. Thread the marinated chicken pieces onto skewers if desired, or place them directly on the grill. Discard any remaining marinade that was in contact with raw chicken.
- Cook and Baste: Grill the chicken for about 3-4 minutes per side, or until it’s beautifully charred and cooked through, reaching an internal temperature of 165°F (74°C). During the last few minutes of cooking, baste the chicken with some of the reserved fresh teriyaki sauce.
- Rest the Chicken: Once cooked, remove the chicken from the grill and let it rest on a clean cutting board or plate for a few minutes.
- Assemble Your Bowls: Grab your favorite serving bowls. Start with a generous scoop of warm, fluffy rice at the bottom. Arrange the grilled teriyaki chicken pieces over the rice. Add your prepared vegetables next to the chicken.
- Garnish and Serve: Drizzle a little extra reserved teriyaki sauce over the chicken and rice. Sprinkle generously with toasted sesame seeds and sliced green onions. If you like a little kick, add a dash of sriracha. Serve immediately and enjoy!
Notes
- Vegetables can be customized based on your preferences.
- The chicken can also be substituted with tofu, shrimp, or beef for different variations.
- Make sure the chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 4g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 80g
- Fiber: 6g
- Protein: 40g
- Cholesterol: 120mg