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Teryaki Chicken Bowl Recipe

Did everyone get their fill of delicious traditional foods at Thanksgiving? If the answer is ‘yes’, how about fixing a Japanese dish for your next meal? Here is a favorite of mine. Enjoy!

For His Glory!

Recipe for Teriyaki Chicken Bowl

An easy, satisfying dish, this recipe serves three to four people. It may be doubled or tripled for large groups.

Shopping List

  1. Japanese Rice: Buy a small bag of Boton Brand Calrose Rice, available at stores in USA. Follow the directions to make two cups of rice, or use electric rice cooker. Minute rice should not be used.
  2. One pound chicken (breast or thigh), cut up into small pieces.
  3. One pound Asian stir-fry frozen mixed vegetables.
  4. Kikkoman Teriyaki Sauce: Original authentic flavor of Japan available at stores in USA. (If you cannot find the Kikkoman Teriyaki sauce, you can make your own by combining 1/2 cup teriyaki marinade, 1/8 cup water, 3 Tbsp. lemon juice, 3 Tbsp. mirin (Japanese rice wine), and 3 Tbsp. brown sugar).

Cooking Instructions

  1. Prepare rice and keep it warming in a separate pan or rice cooker.
  2. Stir-fry chicken in a wok or shallow fry pan for three to four minutes.
  3. Add frozen Asian vegetables and continue cooking four to five minutes until tender.
  4. Stir into the chicken and vegetable mixture 1/4 to 1/2 cup teriyaki sauce (to taste).   Simmer over low heat for two to three minutes.

To Serve:

Put about 1/4 of the cooked rice into a bowl or on a plate, and top it with some of the teriyaki chicken and vegetables. Makes enough for 3-4 servings. For a challenge, try eating with chopsticks.

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