Description
A delicious and satisfying meal featuring tender chicken, fluffy rice, and vibrant vegetables, all drizzled with savory teriyaki sauce.
Ingredients
Scale
- 2 boneless, skinless chicken breasts (about 500g)
- 1/4 cup teriyaki sauce
- 1 tablespoon soy sauce
- 1 tablespoon vegetable oil
- Salt and pepper
- 1 cup white rice (200g)
- 1 cup water or chicken broth (240ml)
- 1 cup broccoli florets
- 1 medium carrot
- 1 teaspoon sesame seeds
Instructions
- Marinate the chicken in teriyaki sauce and soy sauce for at least 30 minutes.
- Heat vegetable oil in a skillet and cook the marinated chicken for 5-7 minutes on each side until golden brown and cooked through.
- Rinse the white rice under cold water, then cook it with water or chicken broth in a saucepan for about 15 minutes.
- Fluff the cooked rice and divide it among serving bowls, then slice the chicken and place it on top of the rice.
- Add blanched broccoli florets and sliced carrots, then sprinkle sesame seeds on top before serving.
Notes
- For a richer taste, consider using chicken thighs instead of breasts.
- Marinate the chicken longer for deeper flavor absorption.
- Glaze the chicken with teriyaki sauce while cooking for added flavor.
- Let the chicken rest after cooking to retain juices.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 8g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg
Keywords: Teriyaki Chicken, Rice Bowls, Japanese Cuisine, Quick Meal, Healthy Dinner