Teriyaki Chicken Bowls

I love making bowls of all kinds but teriyaki bowls have to be one the simplest that I make. Using whatever fresh vegetables I have on hand makes this a perfect end of the week meal. You do not have to use the same vegetables as I did for this recipe, just be sure to have about 5 cups of vegetables, you can also feel free to use boneless, skinless chicken thighs instead of chicken breasts if that is what you have, just add a few more minutes to the cook time. These teriyaki chicken bowls are perfect for lunch meal prep, just keep the sauce in a separate container until ready to heat.

Yield: 4-6

Author: Telly

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Teriyaki Chicken Bowls

A take out classic, made at home

Prep time: 20 MinCook time: 20 MinInactive time: 8 HourTotal time: 8 H & 40 M

Ingredients

• 2-3 chicken breasts, cut horizontally
• 1 1/4 cup soy sauce
• 1/2 cup water
• 1/3 cup rice vinegar
• 1/2 cup brown sugar
• 1 apple or Asian pear, grated
• 2 cloves garlic, grated
• 1 teaspoon ginger, grated
• 2 tablespoons sesame seeds
• 3 tablespoons cornstarch, dissolved in 3 tablespoon of water 
• 1 tablespoon oil 
• 1 teaspoon toasted sesame oil 
• 2 cups broccoli florets
• 1 sugar snap peas
• 1 cup carrots, sliced
• 1/2 cup shelled edamame
• 1/2 cup shiitake mushrooms, cleaned, caps sliced and the stems discarded 
• Rice, for serving 

Instructions

1. Combine chicken, soy sauce, water, rice vinegar, sugar, grated apple or pear, garlic, ginger and sesame seeds in a large Ziploc bag and marinate at least an hour, ideally overnight. 
2. Heat large skillet over medium heat. 
3. Shake excess marinade from the chicken 
4. Cook chicken for about 5 minutes per side, flipping once and lowering the temperature as needed to insure the chicken does not burn. Set chicken aside. 
5.  Add the marinade to the pan, raise the heat and allow the marinade to boil uncovered for 5 minutes. 
6. Add the water and cornstarch mixture, drop the temperature and allow the sauce to thicken for 4-5 minutes, or until the sauce has thickened and begins to bubble. Set aside. 
7. Wipe the pan out, then add oil and sesame oil and heat on high. 
8. When the oil is hot add the broccoli, snap peas, carrots, edamame and mushrooms to the pan, add a pinch of salt. Cook stirring occasionally until the vegetables are tender. 
9. To serve, slice the chicken and lay on a bed of hot rice, add a large helping of vegetables and drizzle with the sauce.