Chicken Teriyaki Rice Bowl (with Stir-fry vegetables)

Chicken Teriyaki Rice Bowl Featured image

5 from 1 vote

Chicken Teriyaki Rice Bowl (with Stir-fry vegetables)

This Chicken Teriyaki Rice Bowl with authentic Japanese homemade 4-ingredient teriyaki sauce is a quick, easy and delicious dinner recipe that could be ready in 30 minutes!

Prep Time15

Cook Time15

Total Time30

Course: Dinner, Lunch

Cuisine: Japanese

Keyword: chicken teriyaki, chicken teriyaki rice bowl, teriyaki sauce

Servings: to 4

Calories: 459kcal

Author: Maricel

Ingredients

4-ingredient Teriyaki Sauce

¼ c sake or any cooking wine, sub water (non-alcoholic option)
¼ c mirin substitute apple juice or grape juice
¼ c tamari or low sodium soy sauce
¼ cup honey sub sugar or molasses to taste

For the Sushi Rice

2 cups Rice
2 cups water
2 tbsp rice vinegar
2 tsp mirin or sub sugar if desired
¼ tsp salt or to taste

For the Teriyaki marinade

1 lb Chicken breast or chicken thighs, sliced or cubed
2 cloves garlic minced
1 tsp ginger grated
1 tsp sesame oil
1 tsp rice vinegar
2 tbsp 4-ingredient teriyaki sauce

For the stir fry vegetables

1 small onion sliced
100 g mushrooms sliced
100 g carrot julienned
150 g cabbage sliced
100 g beans sprouts
Salt and pepper to taste

For cooking

2 tbsp of cooking oil divided

US Customary - metric

Instructions

Make the Teriyaki Sauce. Mix the 4-ingredient teriyaki sauce in a saucepan. Let it simmer until slightly thickened. It will be thickened more as it cools.
Cook the sushi rice in the instant pot or rice cooker. Measure the rice and rinse inside the bowl of the instant pot. Discard the water using a strainer. Rinse the rice 2 to 3 times until the water is clear. Add water ratio is 1:1 to rice. Put inside the instant pot with the lid sealed, then press the rice button. While cooking the rice, marinate the chicken.
Marinate the chicken with teriyaki sauce. In a small bowl with the chicken, add the teriyaki marinade ingredients. Marinate for at least 15 minutes. If making ahead, marinate overnight.
Seasoning the sushi rice. Mix the rice vinegar, mirin and salt in a small bowl. Adjust the amount to your liking or add sugar if desired. Pour over the rice and mix with a rice spoon or chopsticks. Cover until ready to use.
Prepare and stir fry the vegetables. Add one tablespoon of cooking oil in a preheated wok or cast iron. Add the vegetables and stir fry for 3 to 5 minutes. Set aside or start plating and add to the rice.
Cook the chicken. On the same preheated wok or cast iron, add 1 tbsp cooking oil then add chicken. Pan-fry for 7 minutes or until cooked through. Turn off the heat and drizzle some teriyaki sauce.
What to serve with chicken teriyaki? Serve with the sushi rice, stir fry vegetables and more teriyaki sauce to drizzle if desired.

Video

Notes

For this recipe, you will only need 2 tablespoons of teriyaki sauce to marinate per pound of chicken. The extra teriyaki sauce is either serve on the side or store in the fridge for future use.

Nutrition