Teriyaki Chicken and Vegetable Rice Bowls

Teriyaki Chicken from Cooks My Books

I won’t hesitate to admit that I’m a bit of a Pinterest addict. Before I had my son, I could easily browse garden tips, home decorating ideas, and recipes for hours. During one of these sessions, I came across a recipe for teriyaki chicken. I decided to give it a try because it was pretty similar to recipe I made with shrimp, only it had an awesome homemade teriyaki sauce. And I already had all of the ingredients to make it, which was an added bonus.

This recipe quickly became one of my husband favorite things to eat. And I don’t feel guilty about eating it often. It’s even great leftover. You can’t go wrong with chicken, vegetables, and rice.

First, make the teriyaki sauce by adding the soy sauce, 1/4 cup plus 2 tablespoons water, brown sugar, honey, rice vinegar, and garlic to a small saucepan. Mix  everything together and bring to a gentle boil over medium heat.

In a separate bowl, whisk together cornstarch with the remaining 2 tablespoons water, then add to the saucepan. Reduce heat to medium-low and allow to a boil for 1 minute longer, making sure to stir continuously so the sauce doesn’t burn. Remove from heat.

To cook the chicken, preheat the oven to 350 degrees Fahrenheit. Cut the chicken breasts in half in order to make 2 smaller chicken breasts. I do this so the chicken will cook faster, but you can skip this step if you want. Just adjust your baking time.

Place breasts in a lightly greased 9 by 13 baking pan, then season with salt and pepper. Next, brush the chicken breasts with some of the teriyaki sauce.

Teriyaki Chicken from Cooks My Books

Bake for 20 to 30 minutes or until an instant read thermometer reads 165 degrees Fahrenheit. Let the meat rest for about 5 minutes, and then cut into strips or cubes.

Teriyaki Chicken from Cooks My Books

To cook the vegetables, place the butter and chopped vegetables in a large pan with lid over medium heat. Next, season with salt, pepper, and garlic powder to taste. Cover and cook until vegetables are tender, stirring occasionally. Remove from heat.

Teriyaki Chicken from Cooks My Books

To assemble the bowls, first scoop a layer of rice into the bowl. Next, add a layer of vegetables, then a layer of chicken. Finally, drizzle the desired amount of teriyaki sauce over the top. Serve and enjoy!

Teriyaki Chicken from Cooks My Books

 

Teriyaki Chicken with Veggies and Rice

Category: Entree

Teriyaki Chicken with Veggies and Rice

Ingredients

    For the Teriyaki sauce
  • 1/2 cup soy sauce
  • ½ cup water, divided (1/4 cup plus 2 tablespoons, and 2 tablespoons)
  • 3 tablespoons packed brown sugar
  • 3 tablespoons honey
  • 1 tablespoons rice vinegar
  • 1 teaspoon garlic, minced
  • 1 1/2 Tablespoons cornstarch
    For the Chicken, Vegetables, and Rice:
  • 2 pounds boneless skinless chicken breasts (about 2 breasts)
  • 4 tablespoons unsalted butter, small chunks
  • 1 cup carrots, shredded
  • 1 medium onion
  • 1 bell pepper
  • 1 medium zucchini
  • 1 8 ounce package mushroom
  • Salt, pepper and garlic powder to taste
  • 4 cups cooked rice of your choice

Instructions

  1. For the teriyaki sauce: In a small saucepan, add the soy sauce, 1/4 cup plus 2 tablespoons water, brown sugar, honey, rice vinegar, and garlic. Mix together and bring to a gentle boil over medium heat. In a separate bowl, whisk together cornstarch with remaining 2 tablespoons water, then add it to the saucepan. Reduce heat to medium-low and allow to a boil for 1 minute longer, making sure to stir continuously so the sauce doesn’t burn. Remove from heat.
  2. For the chicken: Preheat the oven to 350 degrees Fahrenheit. Cut each chicken breast in half in order to make 2 smaller chicken breasts. Place breasts on a lightly greased cookie sheet. Season with salt and pepper. Brush the breasts with some of the teriyaki sauce. Bake for 20 to 30 minutes or until an instant read thermometer reads 165 degrees Fahrenheit or higher. Let the meat rest for about 5 minutes, and then cut into strips or cubes.
  3. For the vegetables: Place butter and vegetables in a large pan with lid over medium heat. Season with salt, pepper, and garlic powder to taste. Cover and let cook until vegetables are tender, stirring occasionally. Remove from heat.
  4. To assemble the bowls: First scoop a layer of rice into the bowl. Add a layer of vegetables, then a layer of chicken. Drizzle teriyaki sauce over the top. Serve immediately.

Notes

Recipe adapted from: https://www.cookingclassy.com/teriyaki-grilled-chicken-and-veggie-rice-bowls/

https://cooksmybooks.com/2018/02/18/teriyaki-chicken-vegetable-rice-bowls/

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