Teriyaki Chicken Bowl with Rice & Veggies

21
Andy Anderson !

By
@ThePretentiousWichitaChef

I love Chinese takeaway… As a matter of fact, if you don’t like Chinese takeaway, then you’re not American (that’s a joke).

However, about ten years ago, I started making my own, and never looked back.

It took three attempts at the sauce before I got what I was looking for... nicely sweet with a perfect bit of sour from the vinegar.

This is my idea of an amusing rice/chicken dish with some good veggies, great taste, and can be thrown together in a minimum of time.

So, you ready… Let’s get into the kitchen.

Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
4
Prep:
15 Min
Cook:
20 Min
Method:
Stove Top

Ingredients

PLAN/PURCHASE

THE SAUCE

1/2 c
tarmari
1/4 c
apple cider vinegar
1 tsp
arrowroot powder
1/2 c
honey, less 2 tablespoons
1 clove
garlic, minced
1 tsp
fresh ginger, minced
black pepper, freshly ground, to taste

THE CHICKEN & VEGGIES

2 medium
boneless, skinless chicken breasts
baby carrots, or regular carrots sliced on the bias
broccoli florets
cauliflower
long-grain white rice

OPTIONAL ADDITIONS

thinly-sliced scallions (the green part), for garnish
toasted sesame seeds, for garnish

How to Make Teriyaki Chicken Bowl with Rice & Veggies

Step-by-Step

  • 1PREP/PREPARE
  • 2Chef’s Note: Cook the rice using about ten-percent less water, and cook until slightly firm to the bite, about 16-18 minutes. Cover & reserve
  • 3THE SAUCE
  • 4Gather your ingredients.
  • 5Add the tamari, and apple cider vinegar to a sauté pan, over medium-low heat.
  • 6Whisk in the arrowroot powder.
  • 7Add the honey, garlic, ginger, and black pepper (to taste).
  • 8Stir the ingredients until the liquid begins to simmer, and thicken, about 10 minutes.
  • 9Chef's Note: I like a bit of a sour tang to my sauce... But this sauce can be customized to your particular tastes. If you want the sauce sweeter, then add less vinegar.
  • 10THE CHICKEN & VEGGIES
  • 11Add the chicken breasts to the simmering sauce.
  • 12Cover, and allow to lightly simmer, until the chicken is cooked through, about 20 minutes.
  • 13Chef’s Note: Depending on the thickness of the chicken breasts, this might take a bit longer. An instant-read thermometer should register an internal temperature of 165f (75c).
  • 14Remove the sauce and chicken from the sauté pan, and reserve.
  • 15Chef’s Note: Do not wipe out the sauté pan.
  • 16Add the veggies to the pan with a 1/8-cup of water, and bring up to the boil.
  • 17Cover and steam for about 3 minutes.
  • 18Plate/Present
  • 19Remove the chicken from the sauce, and cut on the bias.
  • 20Add some rice to the bottom of a bowl.
  • 21Add some veggies on top of the rice.
  • 22Add the sliced chicken, and drizzle with the sauce.
  • 23Add the optional sesame seeds, and scallions, if using. Enjoy.
  • 24Keep the faith, and keep cooking.

Printable Recipe Card

About Teriyaki Chicken Bowl with Rice & Veggies

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Asian
Other Tags: Quick & Easy, Healthy, Heirloom