Teriyaki Chicken Grain Bowl (Print Version)
Juicy teriyaki-glazed chicken over wholesome grains with fresh vegetables for a balanced meal.
# What You'll 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 - 9 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)
# How to Make It:
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 to 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 to 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 to 3 minutes until the sauce forms a glossy glaze over the chicken.
05 - Layer each bowl with a base of warm grains, then arrange the teriyaki chicken, julienned carrot, sliced cucumber, edamame, avocado, and spring onions on top.
06 - Sprinkle with toasted sesame seeds and optional microgreens or cilantro. Serve immediately.
# Expert Advice:
01 -
- The homemade teriyaki sauce comes together in minutes and tastes infinitely better than anything from a bottle.
- It is endlessly adaptable so you can swap grains, vegetables, or proteins based on what you have on hand.
- Everything cooks in one skillet and one saucepan, which means cleanup is surprisingly painless.
02 -
- The sauce can go from beautifully thickened to scorched very quickly once it starts reducing, so stay by the stove and stir frequently during those final minutes.
- Letting the chicken sear without touching it is the single most important step for getting that golden crust that holds onto the glaze.
03 -
- Toasting sesame seeds in a dry skillet for just a minute or two transforms them from bland to incredibly fragrant and is worth the extra step every single time.
- If you want a thicker, shinier glaze, dissolve half a teaspoon of cornstarch in a splash of cold water and stir it into the sauce during the last minute of simmering.