Ingredients
- Chicken breast: 1 pound
- Steamed rice: 2 cups
- Broccoli florets: 1 cup
- Carrots: 1 cup, sliced
- Soy sauce: 1/4 cup
- Brown sugar: 2 tablespoons
- Rice vinegar: 1 tablespoon
- Garlic: 2 cloves, minced
- Ginger: 1 teaspoon, grated
- Sesame oil: 1 teaspoon
- Green onions: For garnish
- Sesame seeds: For garnish
Instructions
- Marinate the chicken by combining soy sauce, brown sugar, rice vinegar, minced garlic, and grated ginger in a bowl. Coat the chicken and refrigerate for at least 30 minutes.
- Prepare the teriyaki sauce by heating remaining soy sauce, brown sugar, garlic, ginger, and sesame oil in a saucepan until simmering. Cook for about 5 minutes.
- Grill the marinated chicken on medium-high heat for 6-7 minutes on each side until the internal temperature reaches 165°F. Let it rest before slicing.
- Cook the rice by rinsing it and boiling it with water, then simmering until tender.
- Steam the broccoli and carrots until bright and tender, about 5-7 minutes.
- Assemble the bowl with rice, sliced chicken, steamed vegetables, and drizzle with teriyaki sauce. Garnish with green onions and sesame seeds.
Notes
- Allow the chicken to marinate longer for better flavor.
- Use high-quality soy sauce for the best taste.
- Do not overcook the chicken to keep it moist.
- Steam vegetables just until tender to maintain color and crunch.
- Taste the teriyaki sauce before serving to adjust flavors.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Japanese
- Diet: Gluten Free
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 10 g
- Sodium: 800 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8.5 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 70 mg
Keywords: Teriyaki Chicken Bowl, Japanese cuisine, grilled chicken, healthy meal