Ingredients
- Chicken breasts: Boneless, skinless chicken breasts are ideal.
- Teriyaki sauce: Use a high-quality store-bought version or make your own.
- Soy sauce: Essential for the teriyaki flavor.
- Mirin: Adds sweetness and depth.
- Sugar: Balances the savory elements.
- Garlic: Provides a pungent aroma.
- Ginger: Adds a warm, spicy note.
- Rice: Cooked rice, preferably short-grain or sushi rice.
- Vegetables: Broccoli, carrots, bell peppers, edamame, and green onions are great options.
- Sesame seeds: For garnish.
Instructions
- Prepare the teriyaki marinade by whisking together soy sauce, mirin, sugar, minced garlic, and grated ginger.
- Place chicken breasts in a resealable bag or container, pour the marinade over, and marinate in the refrigerator for at least 30 minutes.
- Preheat your grill to medium-high heat, remove chicken from marinade, grill for 6-8 minutes per side until cooked through.
- Prepare your rice and vegetables; steam or sauté until tender-crisp.
- Once the chicken is cooked, let it rest and then slice thinly.
- In a bowl, serve rice topped with sliced grilled chicken and arranged vegetables.
- Heat any remaining marinade in a saucepan until thickened and drizzle over the bowl, then garnish with sesame seeds and green onions.
Notes
- Use high-quality ingredients for the best flavor.
- Don’t overcook the chicken; it should remain moist and tender.
- Customize vegetable selection based on preferences and seasonality.
- For a quicker meal, use pre-cooked rice and store-bought teriyaki sauce.
- Consider using brown rice for a healthier option.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Japanese
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 450 Kcal
- Sugar: 8g
- Sodium: 900mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 85mg