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Teriyaki Chicken and Vegetable Rice Bowl

Teriyaki Chicken and Vegetable Rice Bowl

I’ve been craving Asian flavors so I decided to pair a few of my favorite recipes and make a light and delicious rice bowl for dinner. I made Teriyaki Chicken Thighs, Asian Vegetable Stir Fry, and Garlic Rice then threw them together in a bowl. We all enjoyed these rice bowls and even my daughter, who doesn’t care for chicken, also thought they were good. My son said with was perfect except for the bell peppers and onions. My husband and I both agreed that it was a tasty dinner and he said the leftovers were great for lunch the next day too.

Teriyaki Chicken and Vegetable Rice Bowl

How to Make a Teriyaki Chicken and Vegetable Rice Bowl

Marinate the Chicken

Combine the soy sauce, sugar, chicken broth, vinegar, garlic, ginger, sesame oil, and red pepper flakes in a large zip lock bag. Mix until well combined. Add the trimmed chicken thighs to the marinade, seal the bag, and place them in the refrigerator for up to 4 hours.

Make the Rice

Heat the butter and olive oil in a saucepan over medium heat. Add the minced garlic and cook, stirring constantly, for 1 minute. Add the rice and cook, stirring often so the rice doesn’t stick to the pan, for 3-4 minutes. Add the chicken broth and season with sea salt and white pepper, to taste. Bring to a boil then reduce heat to medium-low. Cover and let cook for 20 minutes. Remove the rice from the burner without removing the lid and let it sit for 5 minutes. Carefully remove the lid and fluff rice with a fork.

Heat a large skillet over medium heat then coat with cooking spray. Once the pan is hot, add the chicken thighs and cook for 4-5 minutes on each side or until the chicken is cooked through. Let the meat rest for a few minutes then slice.

While the chicken is cooking, heat the canola oil, sesame oil, and crushed red pepper flakes in a large sauté pan over medium-high heat. Add the red onion, broccoli, red bell pepper, and shiitake mushrooms; cook, stirring often, for 2-3 minutes. Add the snow peas and carrot; cook, stirring often, for 1 minute. Add the minced garlic then season with sea salt and freshly cracked pepper, to taste and cook, stirring constantly, for 30-45 seconds.

Spoon rice into each bowl then top with chicken slices and veggies sprinkle the top with toasted sesame seeds. Serve with soy sauce on the side, if desired. Enjoy.

Teriyaki Chicken and Vegetable Rice Bowl

 

 

Teriyaki Chicken and Vegetable Rice Bowl

Yield: 4

Total Time: 40 minutes

Chicken Teriyaki Ingredients:

5 boneless skinless chicken thighs, trimmed of any excess fat
1/4 cup soy sauce
2 tbsp brown sugar
2 tbsp chicken broth
2 tbsp rice vinegar
1/2 tsp sesame oil
2 cloves of garlic, minced
1 tsp fresh ginger, finely grated
1/4 tsp red pepper flakes
2 tsp toasted sesame seeds

Rice Ingredients:

1 tsp butter
1 tsp olive oil
4 cloves garlic, minced
3/4 cup uncooked jasmine rice
1 1/2 cups chicken broth
Sea salt and white pepper, to taste
1 tbsp fresh parsley, chopped

 Asian Vegetable Ingredients:

2 tsp canola oil
2 tsp sesame oil
Pinch of crushed red pepper flakes
1/4 red onion, thickly sliced
1 cup of broccoli
1/2 red bell pepper, sliced
1 cup of shiitake mushrooms, sliced
1 cup of snow peas
1/4 cup of carrots matchsticks
2 cloves of garlic, minced
Sea salt and freshly cracked pepper, to taste

Directions:

Marinate the chicken – Combine the soy sauce, sugar, chicken broth, vinegar, garlic, ginger, sesame oil, and red pepper flakes in a large zip lock bag. Mix until well combined. Add the trimmed chicken thighs to the marinade, seal the bag, and place in the refrigerator for up to 4 hours.

Make the rice – Heat the butter and olive oil in a saucepan over medium heat. Add the minced garlic and cook, stirring constantly, for 1 minute. Add the rice and cook, stirring often so the rice doesn’t stick to the pan, for 3-4 minutes. Add the chicken broth and season with sea salt and white pepper, to taste. Bring to a boil then reduce heat to medium low. Cover and let cook 20 minutes. Remove the rice from the burner without removing the lid and let it sit for 5 minutes. Carefully remove the lid and fluff rice with a fork.

Heat a large skillet over medium heat then coat with cooking spray. Once the pan is hot, add the chicken thighs and cook for 4-5 minutes on each side or until the chicken is cooked through. Let the meat rest for a few minutes then slice.

While the chicken is cooking, heat the canola oil, sesame oil, and crushed red pepper flakes in a large sauté pan over medium-high heat. Add the red onion, broccoli, red bell pepper, and shiitake mushrooms; cook, stirring often, for 2-3 minutes. Add the snow peas and carrot; cook, stirring often, for 1 minute. Add the minced garlic then season with sea salt and freshly cracked pepper, to taste and cook, stirring constantly, for 30-45 seconds.

Spoon rice into each bowl then top with chicken slices and veggies then sprinkle the top with toasted sesame seeds. Serve with soy sauce on the side, if desired. Enjoy.

Recipe and photos by For the Love of Cooking.net

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