Recipe For Teriyaki Rice Bowl

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7 hours ago Ginger Chicken & Rice Bowl The Fit Cookie. fresh ginger, teriyaki sauce, rice, sorghum flour, minced chives and 7 more. Teriyaki Chicken Bowl .. with a twist. Rainy Day Dish. salt, boneless, skinless chicken breasts, butter, plain yogurt and 17 …

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5 hours ago Teriyaki Rice Bowl Recipe Tips. Sometimes I marinate the chicken pieces for this Teriyaki Chicken Rice Bowl recipe, however, it's not necessary if you …

Servings: 4
Estimated Reading Time: 8 mins

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9 hours ago Add minced garlic, ginger and mirin. Marinate the meat slices in this teriyaki sauce mixture for four hours reserving marinade for Step 2. In a large skillet or wok, heat 1/2 tablespoon of …

Rating: 5/5(1)
Category: One Dish Meal
Calories: 453 per serving
1. In a small pot, blend together soy sauce, sugar. Bring to a simmer while stirring to dissolve the sugar; cool. Add minced garlic, ginger and mirin. Marinate the meat slices in this teriyaki sauce mixture for four hours reserving marinade for Step 2.
2. In a large skillet or wok, heat 1/2 tablespoon of vegetable oil. Stir-fry the onion, carrots, broccoli and cabbage until tender crisp. Remove from pan. Add the remaining half tablespoon of vegetable oil to pan. Stir-fry the marinaded beef or chicken. Remove meat.
3. Blend the cornstarch with water and pour this into the reserved marinade, stirring to avoid lumps. Pour this into the pan, heat and stir until thickened. Return the cooked beef and vegetables to the pan and stir gently to coat with the sauce.
4. Place hot, steamed white rice in individual serving bowls. Place cooked vegetables and meat on the rice. Pour on a small amount of thickened teriyaki sauce. Sprinkle with toasted sesame seeds and sliced green onions.

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9 hours ago Mix teriyaki sauce and a few drops of srirachi chili garlic sauce together. Chop chicken breast into slices and pour teriyaki sauce over chicken. Place rice in …

Rating: 5/5(1)
Total Time: 20 mins
Category: One Dish Meal
Calories: 475 per serving
1. Grill chicken breast (about 8-10 minutes in a grill pan or skillet) or bake in oven (350° for about 30 minutes).
2. Pour sesame oil in hot wok or skillet and sauté vegetables for about 3 minutes.
3. Mix teriyaki sauce and a few drops of srirachi chili garlic sauce together. Chop chicken breast into slices and pour teriyaki sauce over chicken. Place rice in the bottom of a large bowl. Put sautéed vegetables over rice. Top off bowl with seasoned chicken. Garnish with sliced green onions and/or sesame seeds.

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5 hours ago Chicken Teriyaki Rice Bowl Recipe is a one dish meal that can be served for a Sunday brunch.. This recipe is quick and easy to make, all you have to do is to …

Rating: 4.9/5(1.9K)

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6 hours ago Quick Teriyaki Chicken Rice Bowls recipe – Sweet, garlicky chicken served with rice and steamed broccoli comes together in just 20 minutes. Better than …

Ratings: 64
Calories: 222 per serving
Category: Main Dish
1. Cook rice according to instructions on packaging.
2. Steam broccoli.
3. Season chicken pieces with salt and pepper and place in large non stick skillet.
4. Cook until done, stirring often.

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8 hours ago Instructions. Mix soy sauce, ¼ cup water, red wine vinegar, sugars, garlic and ginger in a small saucepan over medium heat. Stir with a whisk until sugar is dissolved. In a small bowl, whisk …

Rating: 4.9/5(190)
Calories: 380 per serving
Category: Dinner
1. Mix soy sauce, 1/4 cup water, red wine vinegar, sugars, garlic and ginger in a small saucepan over medium heat. Stir with a whisk until sugar is dissolved.
2. In a small bowl, whisk together 2 tablespoons warm water and cornstarch until cornstarch is completely dissolved.
3. Heat sauce over medium high heat. Slowly whisk in cornstarch mixture and simmer until thickened. Remove from heat and set aside.
4. Heat vegetable oil in a large skillet over medium-high heat. Add diced onions and cook until soft.

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4 hours ago In a large skillet over medium-high heat add ground turkey (or chicken), onion powder and garlic, cook until the meat is no longer pink. Add grated carrots and chopped broccoli and stir well. …

Servings: 5-6
Estimated Reading Time: 2 mins
Category: Main Dishes
Total Time: 30 mins
1. Mix soy sauce, water, rice vinegar, sugars, garlic and ginger in a small saucepan over medium heat. Stir with a whisk until sugar is dissolved.
2. In a small bowl, whisk together 2 tablespoons warm water and cornstarch until cornstarch is completely dissolved.
3. Heat sauce over medium high heat. Slowly whisk in cornstarch mixture and simmer until thickened. Remove from heat and set aside.
4. In a large skillet over medium-high heat add ground turkey (or chicken), onion powder and garlic, cook until the meat is no longer pink. Add grated carrots and chopped broccoli and stir well.

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1 hours ago Rice – To turn the teriyaki chicken into a rice bowl, you need some cooked rice. Whatever grain/seed you usually use will work, but I used Japanese short-grain rice. Veggies – I like to cover half of my teriyaki bowl with veggies to balance out the meat. I used carrots and broccoli today, but you can use whatever veggies you have on hand.

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

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Just Now Myrecipes.com. Find the noodles and sambal on the ethnic aisle at the supermarket or in an Asian market. 45 Min. 4 servings (serving size: 2 skewers and 1/2 cup noodles) Bookmark. 80%.

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7 hours ago How to cook rice: For every 1 cup of long grain rice, use 1 ⅓ cups water. In this recipe, I used 1 ½ cups of rice with 2 cups of water. You can do so in the stovetop or rice cooker. 3. Steam the vegetables. Place a steamer basket in a medium pot and add some water to the bottom of the pot, about 1 …

Cuisine: Japanese
Total Time: 45 mins
Category: Main Course
Calories: 407 per serving

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9 hours ago A Rice Bowl is just the beginning of this Japanese Style meal, make sure to add your favorite Mac Salad recipe too, the mild tangy sauce on this Macaroni Salad balances out the strong …

Rating: 5/5(2)
Category: Side Dish
Cuisine: Japanese
Calories: 424 per serving
1. Pour 1 cup of water, ¼ cup of soy sauce, 4 tablespoons of brown sugar, honey, and garlic and ginger into your instant pot and stir to combine.
2. Rinse your rice well to remove the extra starches and place the rice and add additional water into a metal bowl.
3. Place the bowl on a tall trivet inside your Instant Pot.
4. Set it to Manual Pressure and Cook for 6 minutes, allowing for a 5-minute natural release. Then do a Quick Release on the remaining pressure.

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1 hours ago 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, …

Rating: 4.5/5(4)
Author: Food Network Kitchen
Servings: 4
Difficulty: Easy
1. 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, basil, chicken and cashews; toss to combine and season with salt and pepper.
2. Warm the rice in the microwave. Serve topped with the chicken-vegetable salad.

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1 hours ago PIN THIS RECIPE. HOW TO MAKE CHICKEN TERIYAKI RICE BOWL. I like to make everything at the same time so it goes faster but that means more dishes. So you can make the rice, …

Rating: 5/5(1)
Total Time: 30 mins
Category: Dinner, Main Course
Calories: 612 per serving
1. Set rice to cook according to the package instructions.
2. *TIP: too keep rice fluffy, do not stir while it’s cooking. Stirring rice releases starches and makes rice sticky.
3. Chop and slice vegetables so it's ready when starting to cook.
4. Whisk all ingredients for the sauce and set aside.

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9 hours ago Choosing the Rice. Not having to cook rice separately in the rice cooker or anything makes clean up so much easier. You throw the rice in uncooked and let it go. You will want to use …

Rating: 4.8/5(12)
Calories: 610 per serving
Category: Main Course, Dinner
1. In a large, deep skillet, cook chicken in 3 tablespoons teriyaki sauce on medium-high heat until just white on the outside (doesn't need to be cooked through).
2. Add remaining ingredients, except broccoli and extra teriyaki sauce, and bring to a boil.
3. Reduce heat and cover with lid. Simmer for about 20 minutes.
4. Add broccoli, cover again, and simmer an additional 5 minutes or until rice is cooked through.

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6 hours ago Push the manual button, adjust time for 6 minutes and naturally release the pressure. 4. While the rice is cooking, marinate the chicken thighs by pouring 4 tablespoons of homemade …

Cuisine: Asian, Japanese
Calories: 430 per serving
Category: Main Course
1. Wash and drain well 2 cups of Japanese rice.
2. Put the washed and drained rice into the instant pot pressure cooker.
3. After that, pour 2 cups of water into the instant pot. Level the rice and make sure the rice is covered by water. Then, close the lid and vent. Push the manual button, adjust time for 6 minutes and naturally release the pressure.
4. While the rice is cooking, marinate the chicken thighs by pouring 4 tablespoons of homemade teriyaki sauce over the chicken.

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3 hours ago 1 serving Cooked Rice *warmed Japanese Mayonnaise Shichimi (Japanese Chilli Spice Mix) Toasted Sesame Seeds. Sauce 1 teaspoon Sugar 1 teaspoon Mirin 1 teaspoon Soy Sauce 1 teaspoon grated Ginger. Method. Combine all the sauce ingredients in a small bowl. Cook Egg …

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9 hours ago 1/2 cup teriyaki sauce* 2 cups instant brown rice, uncooked; 1 package (16 ounces) frozen stir fry vegetables; Instructions. Heat oil in a large skillet over medium-high …

Estimated Reading Time: 1 min

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7 hours ago Whisk together teriyaki sauce ingredients in small saucepan and cook until thickened slightly. Grill chicken until cooked through, then cube. Sauté zucchini, carrots, and broccoli in an oiled …

Rating: 5/5(16)
Total Time: 45 mins
Category: Main Course
Calories: 465 per serving
1. In a small saucepan whisk together low-sodium soy sauce, 1/4 cup + 2 Tbsp of the water, the brown sugar, honey, garlic, ginger and rice vinegar. Bring mixture to a light boil over medium-high heat.
2. Brush both sides of chicken with 1 1/2 Tbsp of the olive oil and season pepper (you won't need salt since the teriyaki sauce is plenty salty). Preheat a grill over medium-high heat (to about 425 - 450°F/220-230°C).
3. Heat remaining 2 Tbsp olive oil in a saute pan over medium-high heat. Add zucchini, broccoli and carrots and saute 4 - 5 minutes until crisp tender.
4. Layer rice into 4 bowls then top each with 1/4 of the chicken and 1/4 of the veggies. Drizzle desired amount of teriyaki sauce over tops (you'll have extra left over - use it for chicken or salmon the next day), sprinkle with sesame seeds. Serve warm.

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8 hours ago Make the Rice Bowl. For full instructions, see the recipe card below. Cook the rice. Always make your rice first. Get your handy rice cooker, rinse the rice, then set it and forget about it. …

Rating: 5/5(1)
Total Time: 30 mins
Category: Main Course
Calories: 224 per serving
1. Cook your rice.
2. Add corn starch to 2 tablespoons water and mix well. Set aside.
3. Steam broccoli florets for about 2 to 3 minutes and set aside.

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8 hours ago Teriyaki Chicken Rice Bowl is a very simple stir-fry recipe that will be perfect to add to your dinner rotation. It includes your typical Asian ingredients including rice vinegar, sesame oil, and …

Rating: 4.7/5(137)
Total Time: 25 mins
Category: Chicken, Main Course
Calories: 214 per serving
1. Heat oil in a large skillet on medium high heat.
2. Add cubed chicken and brown chicken until cooked through and it is no longer pink.
3. While Chicken is browning, prepare your teriyaki sauce! In a medium size mixing bowl whisk together soy sauce, water, honey, brown sugar, rice vinegar, sesame oil, ginger, garlic, and cornstarch.
4. 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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7 hours ago Remove from the grill and place on a plate. Cover loosely with foil and allow the meat to rest for 10 minutes. Chop into small bite sized pieces. Serve the meat over cooked rice, drizzle with …

Rating: 4.6/5(5)
Total Time: 30 mins
Category: Lunch or Dinner, Meals in a Bowl
Calories: 544 per serving
1. Measure the soy sauce and brown sugar, grate the ginger root and garlic. Place in a large ziploc bag.
2. Chop the onions and add them to the bag, add the sesame oil. Mix well. Scoop out about half a cup and set aside to reserve.
3. Next place chicken in the ziplock bag. Refrigerate for at least two hours. You can even leave it overnight. (This is simple enough to put together before work in the morning and grill when you get home.)
4. When it's time to grill, remove the chicken from the bag shaking off the excess liquid. Discard the liquid. Grill the chicken until the thighs are completely cooked thru - about 6-8 minutes per side depending on the size of the meat.

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9 hours ago Add to pan; cook 3 minutes. Turn salmon, and brush with 2 tablespoons teriyaki sauce. Cook 3 minutes. Step 3. Prepare rice according to package directions. Step 4. Divide rice among 4 …

Rating: 4.5/5(2)
Calories: 469 per serving
Servings: 4
1. Heat a medium skillet over medium-high heat. Add 1 1/2 teaspoons oil. Add bell pepper to pan; sauté 2 minutes. Remove bell pepper from pan; set aside.
2. Add remaining 1 tablespoon oil to pan. Sprinkle salmon with salt and pepper. Add to pan; cook 3 minutes. Turn salmon, and brush with 2 tablespoons teriyaki sauce. Cook 3 minutes.
3. Prepare rice according to package directions.
4. Divide rice among 4 bowls. Top each with bell pepper and 1 salmon fillet; drizzle remaining 2 tablespoons teriyaki sauce over bowls. Sprinkle with onions.

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5 hours ago Combine broccoli, carrots, sugar snap peas, garbanzo beans, chicken-free cubes, vegetable broth/water in a tilt skillet or wok. Sauté for 5-10 minutes, until vegetables are tender. Add …

Servings: 50
Water: 1/2 gallon
Brown ricedried: 6 pounds 4 ounces
Calories: 426 per serving
1. Prepare grain as follows:
2. a. If using noodles, prepare al dente; drain and keep warm. If desired, add a small amount of oil to the noodles to prevent them from sticking.
3. b. Prepare rice by combining with water and cooking. Fluff. Place in warmer until service. *Recommended cooking method: Steam or bake, covered for approximately 15 minutes. Alternative cooking method: Heat to a rolling boil. Cook until water is absorbed, about 30-40 minutes. Stir once. Cover and cook an additional 10 minutes over low heat.
4. Meanwhile, chop the chicken-free strips with a knife or vertical cutter mixer (VCM).

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4 hours ago BOWL. While rice is cooking, preheat oven broiler to high. Lightly coat a rimmed baking sheet with oil. Set aside. Combine soy sauce, honey, ginger, and garlic. Place the broccoli, onion, and …

Rating: 4.7/5(3)
Total Time: 40 mins
Category: Entree
Calories: 432 per serving
1. In a 4-quart pan with tight-fitting lid, heat coconut oil over medium-high heat.
2. While rice is cooking, preheat oven broiler to high. Lightly coat a rimmed baking sheet with oil. Set aside.

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6 hours ago Steps. Place the rice in a colander and rinse with running water. Drain. Then add the rice to a saucepan. Soak the rice in 2 ½ cups of water for 20-30 …

Servings: 2
Estimated Reading Time: 2 mins
Category: INGREDIENT

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Just Now Homemade teriyaki sauce is so easy to make, ready in 5 minutes and uses readily available ingredients. Use this sauce to marinate your chicken to use in Teriyaki Chicken Stir Fry, …

Servings: 4-6
Estimated Reading Time: 2 mins
Category: DINNER
Total Time: 15 mins
1. Mix together the marinade ingredients in a small saucepan over high heat. Bring to the boil, then turn heat down and simmer gently for 5 minutes. Remove from heat and allow to cool completely before using.
2. Once the marinade has cooled, coat the chicken and place in the fridge for at least 20 minutes, overnight is even better. Remove chicken from marinade. Heat oil in fry pan over medium heat and cook the chicken, in batches if needed. Don't have the temperature too high or the marinade will burn easily.
3. Place steamed rice, diced avocado, diced cucumber, thinly sliced carrot, pickled ginger and mayonnaise in the centre of the table and let everyone build their own Teriyaki Chicken Rice Bowls.

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1 hours ago Place 2 tbsp of teryaiki sauce, oil and chicken in a wok or frying pan over medium high heat. Cook for 3-4 minutes. Once cooked set aside. Add veggies and remaining teriyaki sauce in wok and stir-fry 2-3 minutes. Place warm rice into a serving bowl. Top with veggies and chicken.

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2 hours ago This Ground Turkey Teriyaki Turkey Rice Bowl is an great easy and healthy gluten free dinner recipe. It's made with homemade teriyaki sauce! This Teriyaki Turkey Rice Bowl is a great quick and tasty meal that only takes 30 minutes or so to prepare. It can be enjoyed right away or portioned out for meal prep throughout the week.

Rating: 5/5(3)
Total Time: 35 mins
Category: Main Course
Calories: 404 per serving

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7 hours ago Grill the chicken for 6-7 minutes per side or until the internal temperature reaches 165° F. Let the chicken rest for 5 minutes before slicing it. To assemble the bowls, divide the rice into each …

Cuisine: Asian
Total Time: 45 mins
Category: Dinners
Calories: 489 per serving
1. Whisk together all of the ingredients for the chicken marinade in a small bowl. Put the chicken breasts in a resealable bag and pour in the marinade. Seal the bag pressing out the air as you do. Massage the marinade into the chicken and then refrigerate for an hour or overnight.
2. In a small saucepan, combine all of the ingredients for the teriyaki sauce, except the cornstarch. Whisk them together and bring the mixture to a boil. Combine the cornstarch with an equal amount of water and stir together until the cornstarch dissolves. Pour the mixture in with the sauce and whisk together. Lower the heat to a simmer and cook until the sauce thickens enough to coat the back of a spoon, about 3-5 minutes. Remove the sauce from the stove and store it in a jar or other airtight container until ready to use.
3. Preheat your grill to 400° F. Oil the grates and then place the chicken, quartered bell pepper, and pineapple onto them. Grill the pineapple for about 3 minutes then flip and grill another 3 minutes, then remove it. Grill the pepper for 4-5 minutes, then flip and grill another 4-5 minutes before removing it.
4. Grill the chicken for 6-7 minutes per side or until the internal temperature reaches 165° F. Let the chicken rest for 5 minutes before slicing it.

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4 hours ago Instructions. In a small bowl, combine the teriyaki sauce ingredients and set aside. In a large saute pan over medium heat, add the garlic oil and butter. As the …

Rating: 4.8/5(5)
Total Time: 23 mins
Category: 100 Family Favorite Easy Healthy Recipes
Calories: 198 per serving
1. In a small bowl, combine the teriyaki sauce ingredients and set aside.
2. In a large saute pan over medium heat, add the garlic oil and butter.
3. As the butter melts down, add the veggies and stir-fry until tender, about 5 minutes. (Make sure your pan is big enough that they don't steam.)
4. Quickly remove from the heat and stir in the teriyaki sauce.

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6 hours ago How to make chicken teriyaki rice bowls. Cook the chicken. Grate the fresh ginger and mince the raw garlic. Heat the sesame seed oil in a medium sized pan over medium heat on the …

Reviews: 4
Servings: 7
Cuisine: American, Asain
Category: Main Course
1. Cook the rice. Make the rice according to package instructions. This is the longest portion of the recipe, so start the rice beforehand.
2. Cook the chicken. Heat the sesame seed oil in a medium-sized pan over medium heat on the stove. Once the oil is hot, add the ginger and garlic and sautè for 2 minutes. Add the chicken to the pan and sear on each side for 4 minutes.
3. Make the teriyaki sauce. Combine the water, soy sauce, ground ginger, garlic powder, rice vinegar, brown sugar, and cornstarch in a measuring cup. Whisk it until there are no clumps. Add the teriyaki sauce to the pan, then stir to evenly coat the chicken. Cook for another 2-3 minutes until the sauce has thickened.
4. Steam the broccoli. Cut the broccoli into florets. Heat a large pot with 1 inch of water on high heat until the water is boiling. Place the broccoli in the steaming backset and place the steaming basket in the pot, then cover and cook for 4 minutes. t

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4 hours ago Teriyaki Salmon Rice Bowls Recipe MyRecipes top www.myrecipes.com. Sprinkle salmon with salt and pepper. Add to pan; cook 3 minutes. Turn salmon, and brush with 2 tablespoons teriyaki sauce. Cook 3 minutes. Step 3. Prepare rice according to package directions. Step 4. Divide rice among 4 …

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2 hours ago Then cut into thin strips as seen in the featured image above. In a small bowl, mix together 1/4 cup Teriyaki sauce, 2 tbsp Coconut Aminos, 1 tbsp Rice Vinegar, 1 tbsp Chili Sauce, …

Cuisine: Asian
Category: Main Course
Servings: 4
Total Time: 45 mins
1. Measure and rinse your rice at least 2-3 times with cold water.
2. Prep all your veggies. I thinly sliced my onion, cut the broccoli into florets, sliced my baby carrots, and used frozen snap peas.
3. Drain out any excess water from the packaging and cut your block into halves. Cut into two large blocks.
4. In a small bowl, mix together 1/4 cup Teriyaki sauce, 2 tbsp Coconut Aminos, 1 tbsp Rice Vinegar, 1 tbsp Chili Sauce, and 2 tbsp Water.

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8 hours ago To prepare the pork teriyaki: In a large bowl, mix together the pork with the marinade ingredients: Soy sauce, catsup, brown sugar, calamansi or lemon juice, garlic powder, salt and …

Cuisine: Asian, Filipino
Total Time: 24 hrs 35 mins
Category: Dinner, Lunch
Calories: 135 per serving
1. In a large bowl, mix together the pork with the marinade ingredients: Soy sauce, catsup, brown sugar, calamansi or lemon juice, garlic powder, salt and pepper. Blend well. Place the marinated meat in a resealable plastic bag and refrigerate for at least 6 hours or up to overnight.
2. Coat the pork slices with cornstarch. Make sure the cornstarch is evenly distributed.In a large skillet,over medium-high heat, add the oil. When oil is hot enough in 1 to 2 minutes, saute the garlic and onions till translucent for about 2 minutes.Add the marinated pork slices. Stir around the skillet so that the pieces do not clump together.Cook the pork for about 15 to 18 minutes till completely done and tender. Set the pork aside to assemble in the bowl with the asparagus later.
3. Using a large knife, cut off 1 to 2 inches from the bottom of each spear. Cut the asparagus spears in 2-inch length pieces.Fill a medium-sized stockpot with water. Add salt to the water.Cover and let the water boil over high heat. When water is boiling, drop the asparagus into the stock pot. Blanch the asparagus for 4 to 5 minutes. Using a slotted spoon or tongs, remove the asparagus and set aside in a bowl filled with iced water (this stops the asparagus from cooking further and helps maintain a fresh, green look)Allow the asparagus to cool in the ice bath for 1 to 2 minutes. Remove from the iced water and pat dry with paper towels. Set aside..
4. Wash uncooked rice grains twice. Drain the liquid each time.Place rice grains inside the rice cooker inner pot. Pour the water. Cover and press the Cook or Start button. Rice cooks in about 12 minutes in the rice cooker.

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3 hours ago Rice. Rice can be made on the stove top or in a rice cooker. The ratio is always 2 cups liquid to 1 part rice. Add a dash of salt, it just helps. Bring rice and water to a boil over medium/high …

Rating: 5/5(1)
Estimated Reading Time: 1 min
Category: Main Dish
1. Mix shredded pork with Teriyaki sauce and ginger. Warm in microwave on over medium heat.
2. In a separate pan steam washed and sliced vegetables until desired softness. Add steamed veggies to pork mixture.
3. Rice can be made on the stove top or in a rice cooker. The ratio is always 2 cups liquid to 1 part rice. Add a dash of salt, it just helps.

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5 hours ago Cook until turkey is well browned and vegetables are soft, about 6 minutes, stirring occasionally to prevent burning. Season with salt and coconut …

Rating: 4.5/5(25)
Total Time: 20 mins
Category: Recipes
Calories: 304 per serving
1. In a large skillet, heat oil on medium high heat until shimmery.
2. Add ground turkey to pan and crumble while cooking with a spatula.
3. As turkey starts to brown after about 6 minutes, add in diced onion, garlic, and peppers.
4. Cook until turkey is well browned and vegetables are soft, about 6 minutes, stirring occasionally to prevent burning.

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4 hours ago Reserve a 1/2 cup of teriyaki sauce and add the remaining sauce to the cooked chicken pieces. Add a scoop of rice to individual serving bowls along with 1 or 2 scoops of veggies. Layer on a few scoops of chicken and drizzle reserved teriyaki sauce over veggies and chicken. Garnish with chopped green onions and sesame seeds.

Cuisine: Asian
Calories: 287 per serving
Category: Lunch or Dinner

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2 hours ago Remove rice from packaging. Add rice, edamame, and half the teriyaki sauce (reserve remaining for garnish). Top with chicken and a pinch of pepper. Cover again with a damp paper towel and microwave until warmed through, 3-4 minutes. Carefully remove tray from microwave. Garnish with remaining teriyaki sauce, red pepper flakes (to taste), and

Total Time: 35 mins
Calories: 545 per serving

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9 hours ago Directions: Bring a large skillet sprayed with nonstick spray to medium-high heat. Add cauliflower, carrots, garlic, 1/2 tsp. onion powder, and pepper. Cook and stir until hot, about 3 minutes. Remove skillet from heat, and stir in 2 tbsp. scallions. Transfer to a …

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5 hours ago Preheat the oven to 450°F. Prepare rice according to package directions. Meanwhile, cut salmon into 4 equal pieces. Place salmon in a bowl and cover with teriyaki sauce. Trim asparagus to remove woody ends and chop into 1-inch pieces. Toss with …

Rating: 5/5(2)
Total Time: 15 mins
Servings: 4
Calories: 352 per serving

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8 hours ago Use tongs to turn the tofu until golden on all sides. In a small bowl, combine the soy sauce, water, mirin, sugar and tapioca. Remove the pan …

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4 hours ago If you want a quick weeknight teriyaki salmon rice bowl dinner, make the teriyaki sauce and toast the sesame seeds and nori in advance - you can keep both in airtight containers in the …

Rating: 5/5(26)
Total Time: 1 hr 10 mins
Category: Lunch
Calories: 758 per serving
1. Make the teriyaki sauce: In a small saucepan bring soy sauce, mirin, sugar, garlic (if using) and ginger (if using) to a gentle boil. Lower the heat and simmer, uncovered, until slightly thickened, about 10 minutes. Remove from heat and set aside to cool.
2. Toast the nori & sesame seeds: Toast nori and sesame seeds in a hot skillet for a minute or two, stirring and tossing constantly just until sesame seeds start to get a little brown. Transfer to a bowl and set aside.
3. Make the sushi rice: Rinse the rice to remove excess starchy powder by putting the rice into a large bowl and covering it by an inch with water. Swish rice around with your hands. Pour off the cloudy water. Repeat 2 or 3 times more. Drain rice in a fine mesh colander and cook per package directions. (about 2 1/2 cups water per 2 cups rice and a 15 minute simmer, covered) Remove rice from heat and let it sit, covered, for 10 minutes.
4. Make seasoned rice vinegar: (skip this step if using store-bought seasoned vinegar) in a small saucepan bring rice vinegar, sugar and salt to a gentle simmer. Cook, stirring, until sugar and salt are dissolved. Transfer rice to a large nonmetallic bowl. Measure out 2/3 cup of seasoned rice vinegar and slowly pour it over the rice, while tossing and mixing it. Cover bowl with a clean cloth and set aside.

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7 hours ago Heat pan and add 2 tablespoons olive oil, cook diced onion until translucent. Add Impossible™ Burger and cook through (until browned). Mix in broccoli and mushrooms. Season with salt, pepper and garlic to taste. Cook through. Top with 1 cup teriyaki sauce. Mix well. Season to …

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Just Now Serve in bowls with cooked white rice or fried cauliflower rice, and top with black sesame seeds. Pair with an appetizer like vegetable egg rolls or Asian cucumber salad. Teriyaki chicken …

Cuisine: Chinese
Total Time: 30 mins
Category: Main Course
Calories: 700 per serving
1. Sauté Chicken: Heat oil in 3-quart or larger pan over medium heat. Add chicken chunks and sauté until cooked on all sides, about 5 minutes, stirring frequently.
2. Add Broccoli: Add broccoli to pan, stirring with chicken. Cook until broccoli is tender and chicken is cooked through, 5 to 10 minutes, stirring frequently. Meanwhile, proceed to next step.
3. Make Sauce: While waiting for broccoli and chicken to cook, stir together all teriyaki sauce ingredients in bowl until smooth.
4. Add Sauce: Add teriyaki sauce to pan, stirring with broccoli and chicken. Cook until sauce thickens and becomes sticky, a few minutes, stirring constantly. Serve (Note 3).

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4 hours ago T eriyaki Salmon Bowl – Packed full of flavor, this Teriyaki Salmon Bowl is super easy to make at home! Tender salmon glazed with a homemade teriyaki sauce on a bed of sushi rice, with edamame, sliced avocado, and a sprinkling of sesame and scallion – this healthy, gluten-free salmon Teriyaki recipe is just perfect for lunch or a dinner for two. . E

Servings: 2
Calories: 855 per serving

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Frequently Asked Questions

How do you make chicken teriyaki?

How to Make Teriyaki Chicken: 1. In a large bowl, whisk together all marinade ingredients: 1/4 cup soy sauce, 1/3 cup orange juice, 3 Tbsp honey, 1 tsp ginger and 1 tsp sesame oil. 2. Cut chicken into 1-inch pieces and place into marinade. Stir and cover with plastic wrap and marinate on the counter 20 min.

What to serve with teriyaki chicken?

Homemade teriyaki chicken goes great with steamed white rice, or chicken fried rice. The rice soaks up some of the extra teriyaki sauce and makes a perfect companion to the chicken. More side dishes for teriyaki chicken include roasted Asian vegetables, lettuce wraps, hot and sour soup, or cream cheese wontons.

How do you make rice with chicken?

Instructions Preheat oven to 180C/350F. Scatter onion and garlic in a baking dish (about 10 x 15" / 25 x 35 cm), then place butter in the centre. Meanwhile, mix together Chicken Rub. Remove baking dish from the oven. Place chicken on rice. Cover with foil, then bake for 30 minutes. Stand for 5 minutes, then remove chicken and fluff up rice.

Is chicken teriyaki good for You?

It's a good source of protein and other nutrients, however it can be high in fat and calories depending on how it is cooked. Teriyaki sauce can also be high in sodium. The key is to eat teriyaki chicken in moderation, prepare it using healthy cooking techniques and pair it with other nutrient-dense foods.

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