Teriyaki Chicken Grain Bowl (Printer-friendly)
Juicy teriyaki-glazed chicken over wholesome grains with fresh vegetables for a balanced, nourishing meal.
# What You Need:
→ Chicken
01 - 1.1 lb boneless, skinless chicken thighs or breasts, cut into strips
02 - 1 tablespoon vegetable oil
→ Teriyaki Sauce
03 - 1/4 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 - 2 cups 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 3-4 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 4-5 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 2-3 minutes until the sauce glazes the chicken.
05 - Layer a base of warm grains in each bowl. 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 Tips:
01 -
- The teriyaki sauce comes together in under five minutes with pantry staples, and once you taste it, you will never go back to store bought.
- Everything cooks in two pans, which means dinner is done in forty five minutes with barely any cleanup.
02 -
- Do not walk away from the teriyaki sauce while it simmers, because it goes from perfectly thickened to burnt in what feels like thirty seconds.
- Crowding the pan with chicken is the fastest way to steaming instead of searing, so cook in two batches if needed and resist the urge to stir constantly.
03 -
- Pat the chicken strips completely dry with paper towels before they hit the pan, because moisture is the enemy of a good sear.
- A teaspoon of cornstarch whisked into the sauce before simmering gives it that glossy, restaurant quality thickness without any effort.