Teriyaki Chicken Grain Bowl (Printable)
Teriyaki-glazed chicken served over grains with fresh 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 - 2.5 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)
# Directions:
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 Tips:
01 -
- The homemade teriyaki sauce comes together in five minutes and tastes brighter than anything from a bottle.
- Everything cooks in one skillet and one small pot, so cleanup is almost embarrassingly easy.
- You can swap grains and vegetables based on whatever is languishing in your fridge, and it still works beautifully.
02 -
- Do not walk away from the sauce while it simmers, because it goes from perfectly thickened to burnt in what feels like thirty seconds.
- Letting the assembled bowl sit too long before eating makes the grains absorb all the sauce and lose their distinct texture.
03 -
- Cut all your vegetables and have every ingredient portioned before you turn on the stove, because the actual cooking moves fast once it starts.
- A squeeze of fresh lime juice over the finished bowl brightens every single flavor and makes the dish taste more complex than it actually is.