Easy Teriyaki Chicken Bowl Recipe

Ingredients 1 small head broccoli (cut into florets) 1 small carrot (peeled and sliced) 450 grams skin-on boneless chicken thighs (cut into bite …

Rating: 5/5(2)
Calories: 812 per serving
Category: Entree

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chicken breasts, olive oil, teriyaki sauce, pineapple, cooked white rice Chicken Teriyaki Rice Bowl Skinny Ms shredded carrot, snow peas, sesame oil, water, teriyaki sauce and 5 more

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Instructions. Combine all of the ingredients, except for the chicken, in a closable storage bag or large bowl. Shake or stir to dissolve …

Cuisine: Asian
Total Time: 30 mins
Category: Chicken, Main
Calories: 728 per serving
1. Combine all of the ingredients, except for the chicken, in a closable storage bag or large bowl. Shake or stir to dissolve sugar. Scoop out about 1/2 cup and set aside. Add chicken to the bag/bowl and allow to marinate for two hours or even overnight.
2. When it's time to grill, remove chicken from the bag/bowl and shake to remove extra liquid. Discard the marinade. Grill until cooked thoroughly, approximately 6 to 8 minutes per side. Remove and cover loosely with foil for 10 minutes.
3. While the meat is resting, heat reserved sauce until thickened, approximately 10 minutes.
4. Chop the chicken in small pieces and serve over rice. Drizzle with thickened sauce and garnish with sesame seeds if desired.

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DIRECTIONS. In a medium sized bowl, combine the Merinade ingredients. Add the chicken to the merinade and let sit for 20 minutes. (OPTIONAL) Now would be a perfect …

Servings: 3-4
Total Time: 25 mins
Category: One Dish Meal
Calories: 942 per serving
1. In a medium sized bowl, combine the Merinade ingredients.
2. Add the chicken to the merinade and let sit for 20 minutes.
3. (OPTIONAL) Now would be a perfect time to cook some white rice while you're waiting on that chicken.
4. Heat a medium sized wok and empty the chicken and merinade into it.

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Teriyaki Chicken Bowl {Quick & Easy!} 2-3 chicken breast, cut into 1 inch chunks 1/2 cup soy sauce 3/4 cup water 1/3 cup granulated sugar 1/4 tsp ground ginger 1 tsp minced garlic, dried 2 tbsp cornstarch

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In a medium size mixing bowl whisk together soy sauce, water, honey, brown sugar, rice vinegar, sesame oil, ginger, garlic, and cornstarch. Once Chicken is browned and cooked through, add your homemade teriyaki sauce to your skillet and continue to cook stirring until the sauce has thickened.

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In a separate small bowl combine the soy sauce, water, ginger, garlic, brown sugar (or sweetener of choice), honey, vinegar, and sea salt. DO NOT add the corn starch yet (or you will cause your pot to burn). Stir to combine then add the sauce ingredients to the pot covering the chicken.

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Repeat process with second half of chicken. Assembling the Teriyaki Chicken Bowl (Step 5) Once the chicken is cooked, add most of teriyaki sauce to the chicken and stir well. Reserve about 1/2 cup of teriyaki sauce. To individual serving bowls add a scoop or two of rice. Add veggies to serving bowls. Layer on chicken.

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Lower the heat and simmer for 3-5 minutes, until the sauce thickens and nicely coats the chicken. Steam the broccoli until just tender, 5-8 minutes. Divide the cooked brown rice among 4 glass containers, and top with steamed broccoli and teriyaki chicken.

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Grill chicken breast (about 8-10 minutes in a grill pan or skillet) or bake in oven (350° for about 30 minutes). Pour sesame oil in hot wok or skillet and sauté vegetables for about 3 minutes. Mix teriyaki sauce and a few drops of srirachi chili garlic sauce together. Chop chicken breast into slices and pour teriyaki sauce over chicken.

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Begin cooking the chicken by adding the butter and oil to a large sauté pan over medium heat. Add chicken and stir occasionally. While the chicken is browning, add the seasonings while continuing to stir as needed. Once chicken is seasoned and browned, add the teriyaki sauce and make sure the chicken is well coated.

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In a small bowl, combine the teriyaki sauce and brown sugar. In a separate small bowl, mix the cornstarch with the water until it dissolves. Add the chicken back to the pan and add the teriyaki sauce mixture and the cornstarch mixture. Increase the heat to …

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In a small saucepan over low heat, mix the cornstarch, sugar, soy sauce, vinegar, garlic and ginger. Let simmer for a few minutes, stirring until thickened. Spray the bottom of a 9x13" pan with cooking spray. Season the chicken breasts with salt and pepper, then place in the bottom of the pan.

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In a bowl whisk together the ginger, tamari sauce or coconut aminos, orange juice, and sesame oil. Set aside. Cut the chicken into cubes. Add the chicken to the bowl with the sauce and let it marinate for 10-15 minutes. Take the chicken out of the bowl and place it in a pan over medium heat. Cook it for 5-10 minutes or until golden brown.

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In a small bowl or a measuring cup, combine brown sugar, soy sauce, ginger, garlic, vinegar and cornstarch. Whisk together until there are no cornstarch lumps. Add sauce to chicken and cook stirring constantly, until it thickens into shiny glaze. Remove from heat and serve immediately with rice and steamed broccoli.

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Easy teriyaki chicken bowls - recipe by VJ cooks hot vjcooks.com. Preheat oven to 200.C fanbake. Combine the teriyaki sauce ingredients. Place chicken thighs in an oven proof dish and pour over sauce. Bake for 30 minutes then turn over chicken, add the cornflour mix to the sauce. Turn the oven onto fan grill and place the dish closer to the grill.

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Directions. Whisk the teriyaki sauce, peanut oil and 1/4 cup water in a large bowl until smooth. Add the spinach, snap peas, bell pepper, tomatoes, scallions, …

Author: Food Network Kitchen
Steps: 2
Difficulty: Easy

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