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Teriyaki Chicken Rice Bowl with Sesame Vegetables Recipe

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This Teriyaki Chicken Rice Bowl features tender, glazed chicken served over fluffy rice with crunchy sesame-coated vegetables. It’s a delightful blend of sweet and savory flavors that will brighten your day.

Ingredients

Scale
  • 1 lb (450g) boneless, skinless chicken thighs or breasts
  • 1/4 cup (60ml) soy sauce
  • 1/4 cup (60ml) mirin (sweet rice wine)
  • 2 tablespoons brown sugar
  • 1 tablespoon rice vinegar
  • 1 tablespoon cornstarch
  • 1 tablespoon vegetable oil
  • 1 teaspoon fresh ginger, grated
  • 1 teaspoon garlic, minced
  • 1 teaspoon sesame oil
  • 2 cups (400g) jasmine or short-grain rice
  • 4 cups (960ml) water
  • 1/2 teaspoon salt
  • 1 cup (150g) broccoli florets
  • 1 cup (150g) bell peppers, sliced (red, yellow, or green)
  • 1 cup (150g) snap peas, trimmed
  • 2 tablespoons sesame oil
  • 2 tablespoons soy sauce
  • 1 teaspoon sesame seeds
  • 1 teaspoon garlic, minced
  • 1/2 teaspoon fresh ginger, grated
  • Green onions, sliced (for garnish)
  • Optional Toppings: Pickled ginger, Sriracha or chili sauce, Additional sesame seeds, Chopped cilantro

Instructions

  1. Begin with the preparation of the rice. Rinse 2 cups of jasmine or short-grain rice under cold water until the water runs clear. This removes excess starch and prevents the rice from being sticky, which takes about 2-3 minutes.
  2. Add the washed rice, 4 cups of water, and 1/2 teaspoon of salt to a pot. Bring it to a boil, reduce the heat to low, cover the pot, and let the rice simmer for 15 minutes until the water is fully absorbed. Be sure not to open the lid during cooking.
  3. While the rice is cooking, prepare the chicken. Cut the chicken into bite-sized pieces and marinate it in a mixture of 1/4 cup soy sauce, 1/4 cup mirin, 2 tablespoons brown sugar, 1 tablespoon rice vinegar, 1 teaspoon grated fresh ginger, and 1 teaspoon minced garlic. Let it marinate for at least 10 minutes.
  4. Heat 1 tablespoon of vegetable oil in a large pan over medium heat. Add the chicken and sauté for about 5-7 minutes until golden brown and cooked through. Be careful not to overcook it to keep it juicy.
  5. Meanwhile, prepare the sesame vegetables. Heat 2 tablespoons of sesame oil in a separate pan. Add 1 cup of broccoli, 1 cup of sliced bell peppers, and 1 cup of snap peas. Sauté the vegetables for 3-4 minutes until they are soft but still crunchy. Avoid overcooking to preserve their color and nutrients.
  6. Once the chicken is cooked, add 1 tablespoon of cornstarch to the remaining marinade and pour it over the chicken in the pan. Cook everything for another 2-3 minutes until the sauce thickens and coats the chicken evenly.
  7. Check the rice after 15 minutes. If it's done, remove it from the heat and let it sit for 5 minutes before fluffing it with a fork.
  8. Serve the teriyaki chicken over a bed of rice, top it with the sesame vegetables, and sprinkle with 1 teaspoon of sesame seeds and sliced green onions. Add optional toppings like pickled ginger or Sriracha as desired.

Nutrition

Keywords: Avoid overcooking the chicken as it can become dry. Ensure the meat reaches an internal temperature of 75°C. For the teriyaki sauce, you can also use store-bought versions, but choose one without additives for the best flavor. For a more intense aroma, you can blanch the vegetables briefly before sautéing to preserve their colors and crunch.

Find it online: https://tastelle.com/teriyaki-chicken-rice-bowl-mit-sesam-gemuse-rezept/