Simple Teriyaki Bowl with Chicken
This Simple Teriyaki Bowl with Chicken is quick, flavorful, and perfect for any night. Juicy chicken, fresh veggies, and savory teriyaki come together beautifully!
Equipment
- Large Skillet or Wok
- Mixing Bowls
- Spatula or tongs
- Measuring cups and spoons
- Knife and cutting board
- Rice cooker or pot
Ingredients
- 3 tablespoons sesame oil
- 1 pound boneless chicken thighs
- ½ cup cornstarch
- 1 teaspoon salt
- 1 teaspoon ground ginger
- 1 teaspoon garlic powder
- 8 ounces teriyaki sauce
- 3 cups roughly chopped napa cabbage
- 1 cup sliced carrots
- 1 cup broccoli florets
- 4 cups cooked rice any variety
- 1 cup sliced radishes
- 1 cup sliced fresh pineapple
- 1 tablespoon sesame seeds for garnish
Instructions
Prepare the Chicken
- Cut the boneless chicken thighs into bite-sized pieces. In a mixing bowl, combine the cornstarch, salt, ground ginger, and garlic powder. Toss the chicken pieces in the mixture until evenly coated.
Cook the Chicken
- In a large skillet or wok, heat the sesame oil over medium-high heat. Once hot, add the coated chicken pieces in a single layer. Cook for about 5-7 minutes, stirring occasionally, until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set aside.
Sauté the Vegetables
- In the same skillet, add the napa cabbage, sliced carrots, and broccoli florets. Sauté for about 3-4 minutes, until the vegetables are tender but still crisp.
Combine with Teriyaki Sauce
- Return the cooked chicken to the skillet with the vegetables. Pour in the teriyaki sauce, stirring to combine everything well. Allow it to simmer for an additional 2-3 minutes, letting the flavors meld together.
Serve
- Prepare bowls by placing a generous scoop of cooked rice at the bottom. Top with the teriyaki chicken and vegetable mixture. Garnish with sliced radishes, fresh pineapple, and a sprinkle of sesame seeds. Serve warm and enjoy!
Notes
- Coating the chicken with cornstarch is key for a crispy texture.
- Do not overcrowd the skillet to ensure the chicken crisps properly.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Vegetables should remain crisp, avoid overcooking.
- Try swapping chicken with tofu or shrimp for variation.