Teriyaki Chicken Bowl

This easy teriyaki chicken bowl is made with a delicious, sweet and savoury homemade teriyaki sauce and come together in around 30 minutes making them the perfect weeknight dinner. Served over rice with broccoli, edamame and crunchy pickled carrot, these bowls are the perfect easy dinner or meal prep.

Course Main Course

Cuisine Australian, Japanese Inspired

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 413kcal

Author Sally

Equipment

Ingredients

For the teriyaki chicken:

600 grams boneless skinless chicken thigh approximately 4 fillets
⅓ cup teriyaki sauce for marinating

For the pickled carrots:

1 large carrot julienned or grated
¼ cup rice wine vinegar or white vinegar
1 tablespoon white sugar/granulated sugar
½ teaspoon salt
2 tablespoons water

For the bowls:

2 cups cooked white rice
1 head broccoli cut into florets
½ cup shelled edamame
4 tablespoons teriyaki sauce to serve
Sesame seeds optional

Instructions

Place the chicken thighs in a shallow dish and pour over ⅓ cup of teriyaki sauce. Turn to coat well. Set aside to marinate for 15 minutes while you preheat the oven to 200°C (400°F).
Transfer the marinated chicken to a lined baking tray and bake for 20–25 minutes or until the chicken is cooked through (internal temperature should reach 74°C / 165°F). Set aside to rest for 5 minutes, before slicing.
While the chicken bakes, make the pickled carrots. Place the julienned carrot in a bowl and add vinegar, sugar, salt, and water. Toss to combine and let sit for at least 10 minutes, stirring occasionally. Drain before serving.
While the chicken finishes cooking, steam the broccoli until just tender (about 3–4 minutes), or place in a pot of boiling salted water for 2 minutes.
Divide the cooked rice between four bowls. Top with steamed broccoli, edamame, sliced teriyaki chicken, and pickled carrot. Drizzle each bowl with extra teriyaki sauce and garnish with sesame seeds.

Notes

Rice: I always use a rice cooker to cook my rice. I simply use a 1:2 ratio of rice and water in the rice cooker and that’s it. I’ll pop on my rice first, and then get started with the recipe.

If you make the homemade teriyaki sauce, any leftovers can be stored in the fridge for up to 1 month in a sealed jar.

Nutrition