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one bowl served with chicken teriyaki, rice, broccolini and garnished with sesame seeds

Teriyaki Chicken Bowl

AuthorRita
Quick and easy to make teriyaki chicken bowl that is better than take-out and ready in less than 25 minutes!
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Prep Time5 minutes
Cook Time15 minutes
Servings2 servings

Ingredients  

  • 2 skinless and boneless chicken breasts cubed
  • 2 cups cooked basmati rice
  • 7 oz broccolini 200 g
  • 2 garlic cloves minced
  • 1 tsp minced ginger
  • 4 tbsp mirin
  • 4 tbsp sake
  • 4 tbsp soy sauce
  • 2 tbsp honey
  • 1 tbsp sesame seeds optional

Instructions 

  1. First, mix all the sauce ingredients in a small bowl and set aside.
  2. Cook the rice according to package instructions and sautee the broccolini with a little bit of olive oil and one minced garlic clove.
  3. Heat a pan over medium heat, drizzle the olive oil, and add the cubed chicken breast when hot. Cook the chicken until cooked through.
  4. Then, add the garlic and ginger to the pan and stir to enhance the flavor.
  5. Next, add the sauce mixture to the pan, stir and let it simmer for 5 minutes until the sauce has reduced and thickened.
  6. Serve in a bowl with white basmati rice, broccolini, and sesame seeds on top.

Notes

Cut the chicken into even-size pieces: Cut the chicken into even-size pieces to ensure even cooking.
Don't overcook the chicken: Ensure you don't overcook the chicken to prevent it from drying out.
Leftover storage: Store the teriyaki chicken in an airtight container in the fridge for up to 4 days.