Description
Teriyaki chicken and rice bowls bring Japanese-inspired comfort to your dinner table. Succulent chicken glazed with a sweet-tangy sauce nestles over fluffy rice, creating a satisfying meal that blends traditional flavors with modern simplicity.
Ingredients
Scale
Proteins:
- 1 pound boneless, skinless chicken breasts
- 1 cup shelled edamame
Produce and Flavor Enhancers:
- 1 small pineapple, peeled, core removed, and cut into spears or planks
- 1 red bell pepper, core removed and quartered
- 1 green onion, sliced thin (optional)
- ¼ teaspoon ground ginger
- ¼ teaspoon garlic powder
- ½ teaspoon ground ginger
- Salt and pepper, to taste
Sauce and Cooking Ingredients:
- 5 tablespoons low sodium tamari or soy sauce
- 3 tablespoons water
- 3 tablespoons maple syrup
- 3 tablespoons rice vinegar
- 1 tablespoon olive oil
- 1–2 teaspoons sriracha
- 2 teaspoons cornstarch
- 1 ½ teaspoons maple syrup
Grains:
- 2 cups cooked brown rice
Instructions
- Craft a flavorful marinade by whisking together all specified ingredients in a compact mixing vessel.
- Submerge chicken breasts into a resealable bag, thoroughly coating with the prepared marinade mixture.
- Compress air from the bag and tenderly massage marinade into chicken flesh, ensuring complete coverage.
- Allow chicken to absorb marinade depths in refrigerator for minimum one hour, preferably overnight.
- Create teriyaki sauce by combining liquid ingredients in a compact saucepan, heating until initial boiling point.
- Simultaneously prepare cornstarch slurry in a separate small container, dissolving powder completely in cool water.
- Integrate cornstarch mixture into simmering sauce, continuously stirring until sauce transforms into glossy, viscous consistency.
- Remove sauce from heat, transferring into sealed container for future application.
- Ignite grill to moderate-high temperature, lightly coating metal grates with protective oil layer.
- Arrange marinated chicken, vibrant bell peppers, and sweet pineapple segments across heated grill surface.
- Rotate pineapple chunks after approximately three minutes, achieving caramelized exterior marks.
- Parallel to pineapple, rotate bell pepper sections, developing slight char and maintaining crisp texture.
- Position chicken centrally, monitoring internal temperature and grilling approximately six to seven minutes per side.
- Once chicken reaches optimal temperature, permit brief resting period before precise slicing.
- Construct individual serving bowls by layering fluffy brown rice as foundational element.
- Artfully arrange sliced chicken, grilled pineapple, roasted peppers, and verdant edamame atop rice base.
- Elegantly drizzle prepared teriyaki sauce across composed dish.
- Optional: Garnish with delicately sliced green onions for enhanced visual and flavor complexity.
Notes
- Marinate chicken for at least an hour to infuse deep, rich flavors and tenderize the meat thoroughly.
- Homemade teriyaki sauce ensures fresher taste and allows complete control over sweetness and thickness.
- Grilling pineapple and bell peppers caramelizes natural sugars, adding sweet and smoky dimensions to the dish.
- Check chicken’s internal temperature with a meat thermometer to guarantee safe and perfectly cooked protein.
- Brown rice provides more nutrients and fiber compared to white rice, making this meal healthier and more satisfying.
- Edamame adds plant-based protein and vibrant green color, boosting both nutritional value and visual appeal.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner
- Method: Grilling
- Cuisine: Japanese
Nutrition
- Serving Size: 4
- Calories: 540
- Sugar: 12 g
- Sodium: 600 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 77 g
- Fiber: 6 g
- Protein: 34 g
- Cholesterol: 80 mg