Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
- 1/4 cup soy sauce
- 1/4 cup mirin (sweet rice wine)
- 2 tablespoons brown sugar
- 1 tablespoon cornstarch
- 1 tablespoon grated ginger
- 1 clove garlic, minced
- 1 cup cooked rice
- 1 cup broccoli florets, steamed or microwaved
- 1/2 cup shredded carrots
Instructions
- Step 1: In a medium bowl, whisk together soy sauce, mirin, brown sugar, cornstarch, ginger, and garlic. Add the chicken cubes and marinate for at least 15 minutes (longer is better).
- Step 2: Heat a large skillet or wok over medium-high heat. Add the marinated chicken and cook, stirring occasionally, until the chicken is cooked through and the sauce has thickened, about 5-7 minutes.
- Step 3: While the chicken is cooking, prepare your rice and vegetables according to package directions or your preferred method.
- Step 4: Divide the cooked rice into bowls. Top with the teriyaki chicken, steamed broccoli, and shredded carrots.
- Step 5: Serve immediately and enjoy! Optional: Garnish with sesame seeds for added flavor and visual appeal.
Notes
- Store leftover teriyaki chicken in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in the microwave or on the stovetop, adding a splash of water or mirin if it gets too dry.
- Serve your Teriyaki Chicken Bowl with a side of edamame for a complete and protein-packed meal.
- For extra depth of flavor, try adding a pinch of red pepper flakes to the marinade before adding the chicken.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American