TERIYAKI CHICKEN BOWL
This Teriyaki Chicken Bowl is a delightful single-serving meal that strikes a perfect balance between savoury and subtly sweet. This dish contains tender slices of chicken breast glazed with a simple homemade teriyaki-style sauce of soy, mirin and honey. It’s paired with steamed rice and sprinkled with sesame seeds for extra flavour and texture. Ideal for a quick lunch or dinner, this recipe uses minimal ingredients but delivers an authentic taste. It’s a versatile dish that can be made with either white or brown rice and is easily scaled up for meal prepping. Whether you’re seeking a satisfying post-workout meal or an easy weeknight dinner, this bowl offers nourishment with global appeal. With its Japanese-inspired profile and wholesome elements, this recipe is both comforting and nutritious, offering a taste of umami that’s quick to prepare and immensely satisfying.
RECIPE CATEGORY
Lunch, Dinner, Snack, Main Course
SERVING SIZE
1
CUISINE
Japanese
PREPARATION/TECHNIQUES
5 Ingredients or Less, Pan-Fry, Prepared in Advance
OCCASION/HOLIDAY
Back to School, Casual Dinner, Date Night, Anniversary, Family Reunion, Graduation, Summer, Fall
SPECIAL CONSIDERATION/DIETARY CONCERNS
Quick & Easy, Low Fat, Kid-Friendly, Dairy-Free, High Protein
DISH TYPE
Tacos & Wraps, Rice Bowl, Main Course
INGREDIENTS
Here is a list of ingredients for the Teriyaki Chicken Bowl:
- 1 small chicken breast, sliced
- ½ teaspoon soy sauce
- ½ teaspoon mirin
- ½ teaspoon honey
- ¼ cup cooked white or brown rice
- ¼ teaspoon sesame seeds
FULL NUTRITIONAL INFORMATION
- Calories: 270 kcal
- Total Fat: 7 g
- Saturated Fat: 1.5 g
- Cholesterol: 70 mg
- Sodium: 290 mg
- Total Carbohydrates: 19 g
- Dietary Fibre: 1 g
- Sugars: 4 g
- Protein: 29 g
- Iron: 1.1 mg
- Calcium: 12 mg
- Vitamin C: 0.4 mg
- Potassium: 330 mg
PREPARATION
- Prepare The Sauce: In a small bowl, whisk together soy sauce, mirin and honey until smooth. Set it aside.
- Cook The Chicken: Heat a non-stick skillet over medium flame and add the chicken slices. Cook for 3-4 minutes on each side until golden brown and fully cooked through.
- Glaze With Sauce: Pour the sauce into the skillet and stir to coat the chicken. Allow it to simmer for 1-2 minutes until the sauce slightly thickens and clings to the chicken.
- Assemble The Bowl: In a serving bowl, place the cooked rice. Top it with the glazed chicken slices and drizzle with any remaining sauce from the pan.
- Finish And Serve: Sprinkle sesame seeds over the top and serve hot.
PREP TIME
5 minutes
COOKING TIME
10 minutes
TIPS
Here are some helpful tips for Teriyaki Chicken Bowl:
- Marinate Ahead: For deeper flavour, marinate the chicken in the sauce for 15 minutes before cooking.
- Use Leftovers: This recipe is great for using leftover cooked rice.
- Check Chicken: Ensure internal temperature reaches 75°C (165°F) for safety.
- Non-Stick Pan: Helps reduce oil use and prevents sauce burning.
- Garnish Options: Add spring onions or a few slices of avocado for extra flair.
VARIATIONS
- Low Carb Version: Swap rice for cauliflower rice.
- Spicy Kick: Add a pinch of chilli flakes to the sauce.
- Vegan Alternative: Use firm tofu instead of chicken and maple syrup in place of honey.
- Gluten-Free: Opt for tamari in place of regular soy sauce.
- Bulk It Up: Add steamed broccoli, bell pepper or edamame for extra fibre and volume.
PREPPING AND STORAGE
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezing: Freeze the cooked chicken in its sauce for up to 2 months. Thaw overnight before reheating.
- Meal Prep: Prepare chicken and rice ahead, store them separately and combine them when ready to eat for the best texture.