Teriyaki Chicken Bowl

by Pamela

Teriyaki Chicken Bowl

This teriyaki chicken bowl is easy to make and quick to fix. It uses homemade teriyaki sauce too! Why not stay in tonight and have teriyaki at home?

I’m a total sucker for teriyaki. Teriyaki salmon, teriyaki chicken…if it’s got teriyaki sauce on it, I want it! But the problem with takeout teriyaki, or the bottled stuff, is that there’s so much gunk in there I feel super guilty eating it. It’s also got a ton of sugar in it, which I don’t need either. So why not make your own? It’s easy to do and you can get all the ingredients ( all 4 of them) from your regular grocery store.

This teriyaki sauce is one that’s modeled on a recipe I found over at RasaMalaysia. I liked it because it didn’t require many ingredients and only takes a few minutes to whip up.

Teriyaki Chicken Bowl that's so easy to make at home

This teriyaki chicken bowl comes together in minutes, not hours. I love how easy it is to make and how versatile it is. The basics behind the teriyaki chicken bowl are rice (for the base), vegetable, egg and meat. Guess what? You can use whatever veg you have around. I had some broccolini, so I used that. You could also make this into a salmon teriyaki bowl if you didn’t want to use chicken.

While you’re making the sauce, you can be cooking the rice, veg and egg (I cooked my egg for 7 minutes). Once the sauce has reduced, pull it off the stove and you can cook your chicken. I diced my chicken before cooking it so that it would cook faster. Once it’s done cooking, I poured some of the sauce onto it so that it would get good an warm and coat all of those pieces of chicken. Then dish the rice into a bowl, halve the egg and arrange it in the bowl. Add some veg to the bowl then add the chicken. Pour the excess sauce, from the pan, onto the chicken. Sprinkle with sesame seeds and serve.

You can have this teriyaki chicken bowl on the table in about 30 minutes start to finish.

Teriyaki Chicken Bowl
 
Prep time
Cook time
Total time
 
This teriyaki chicken bowl tastes better than takeout and only takes minutes to make. So why not stay in tonight and have a little teriyaki at home?
Author:
Recipe type: Dinner
Cuisine: Asian
Serves: 4
Ingredients
  • ½ cup mirin
  • 3 tablespoons soy sauce
  • 2 tablespoons maple syrup
  • 1 clove garlic, minced
Instructions
  1. Add all ingredients to a saucepan and heat over medium high heat.
  2. Cook until sauce has reduced and gotten a bit thicker than when you started. About 5-7 minutes.
  3. Remove sauce from heat.
  4. While you're making the sauce, you can be cooking the rice, veg and egg (I cooked my egg for 7 minutes). Once the sauce has reduced, pull it off the stove and you can cook your chicken. I diced my chicken before cooking it so that it would cook faster. Once it's done cooking, I poured some of the sauce onto it so that it would get good an warm and coat all of those pieces of chicken. Then dish the rice into a bowl, halve the egg and arrange it in the bowl. Add some veg to the bowl then add the chicken. Pour the excess sauce, from the pan, onto the chicken. Sprinkle with sesame seeds and serve.
Notes
I didn't give specific directions on how to make a complete teriyaki chicken bowl because I think you know how to cook the individual pieces of the dish. So the specific recipe is just for the sauce.

 

Welcome to My Man's Belly! Leave me a comment and let me know what you think about the site or if there's a recipe you'd like to see here. Have a great day.

2 comments

John/Kitchen Riffs May 18, 2016 at 8:56 am

Great looking sauce. Love the maple syrup in it! Good stuff — thanks.

Pamela May 19, 2016 at 5:46 pm

Thanks John!

Leave a Comment