As a home cook with years of experience perfecting Asian-inspired dishes, this Teriyaki Chicken Rice Bowl is my reliable choice for quick weeknight dinners or entertaining friends at a moment's notice.
It's bursting with flavor – honestly better than many local Japanese restaurants I've tried.
Best of all, it's served family-style in bowls for effortless prep and eating. Just a handful of pantry staples, and dinner's ready in 20 minutes. Here's how:
Contents
- Ingredients
- How to
- Result
Ingredients
For 4 people - Preparation time: 20 mins
- 3 chicken fillets
- 3 cloves of garlic
- 1 cm piece of fresh ginger
- 2 tablespoons brown sugar
- 3 tablespoons of soy sauce
- 2 tablespoons of rice vinegar (or cider)
- 1 tablespoon of Maizena
- salt and pepper
- a little sunflower oil
- 300 g Japanese (or Thai) rice
- 300g broccoli
- 4 large bowls (or soup plates)
How to
- Cook the rice in a rice cooker.
- Steam the broccoli.
- Finely chop the ginger and garlic cloves.
- Cut the chicken fillets into pieces of about 2 cm.
- In a bowl, prepare the sauce by mixing the sugar, soy sauce, vinegar, minced ginger and garlic and Maizena.
- Heat a frying pan with a little oil.
- Fry the chicken pieces for 5 minutes to brown them well.
- Season with salt and pepper as desired.
- Lower the heat and gradually pour the sauce over the chicken.
- Let simmer for 5 minutes until the sauce thickens slowly. Stir occasionally.
- Divide the rice, broccoli and Teriyaki chicken into each of the 4 bowls.
Result
And there you go! Your homemade Teriyaki Chicken Rice Bowl is ready.
Easy, quick, and delicious – this balanced, vibrant dish will wow your guests every time.
Colorful, nutritious, and irresistibly fragrant, it'll have them clamoring for more.
The best part: once cooked and cooled, store it in the fridge for 3 to 4 days.
Yum! Bon appétit.
