Teriyaki Chicken Grain Bowl (Printable)
Tender teriyaki-glazed chicken over wholesome grains with crisp vegetables and avocado for a nourishing, balanced meal.
# What You’ll Need:
→ Chicken
01 - 1.1 lb boneless, skinless chicken thighs or breasts, cut into strips
02 - 1 tablespoon vegetable oil
→ Teriyaki Sauce
03 - ¼ cup soy sauce
04 - 2 tablespoons mirin
05 - 2 tablespoons honey or brown sugar
06 - 1 tablespoon rice vinegar
07 - 2 cloves garlic, minced
08 - 2 teaspoons fresh ginger, grated
→ Grains
09 - 2 cups cooked brown rice, quinoa, or farro (about 1 cup uncooked)
→ Vegetables & Toppings
10 - 1 medium carrot, julienned
11 - 1 small cucumber, sliced
12 - 3.5 oz edamame, shelled and cooked
13 - 2 spring onions, sliced
14 - 1 avocado, sliced
15 - 2 tablespoons toasted sesame seeds
16 - Microgreens or cilantro for garnish (optional)
# How To Make It:
01 - Prepare the grains according to package directions. Set aside and keep warm.
02 - In a small saucepan, combine soy sauce, mirin, honey, rice vinegar, garlic, and ginger. Simmer over medium heat for 3-4 minutes until slightly thickened. Set aside.
03 - Heat vegetable oil in a large skillet over medium-high heat. Add the chicken strips and cook for 4-5 minutes until golden and cooked through.
04 - Pour the teriyaki sauce over the chicken in the skillet. Stir to coat and allow to simmer for 2-3 minutes until the sauce glazes the chicken.
05 - Add a base of grains to each bowl, then arrange chicken, carrot, cucumber, edamame, avocado, and spring onions on top.
06 - Sprinkle with sesame seeds and optional microgreens or cilantro. Serve immediately.
# Expert Advice:
01 -
- The homemade teriyaki sauce comes together in under five minutes and tastes far better than anything from a bottle.
- It is endlessly adaptable, so whatever vegetables are languishing in your crisper drawer finally get their moment to shine.
- You get a complete, balanced meal in one bowl, which means fewer dishes and more time to actually enjoy your evening.
02 -
- The sauce will thicken significantly as it cools, so remove it from heat the moment it coats a spoon or you will end up with a sticky caramel instead of a glaze.
- Do not crowd the chicken in the pan, because steaming instead of searing was the mistake that gave me pale, rubbery strips the first two attempts.
03 -
- Pat the chicken completely dry with paper towels before it hits the pan, because moisture is the enemy of that gorgeous golden sear.
- Double the sauce recipe and keep the extra in a jar in the refrigerator for emergency rice bowls, stir fries, or drizzling over steamed vegetables later in the week.