Chicken Teriyaki Rice Bowls
This Crispy Teriyaki Chicken Rice Bowl recipe is the perfect quick and easy weeknight meal. Tender juicy chicken on top of a bed of rice with snow peas, carrots, and a homemade teriyaki sauce. It's the perfect meal!
Equipment
- Skillet
- Saucepan
Ingredients
- 1/2 cup Vegetable Oil
- 3 Boneless Skinless Chicken Breasts
- 2 tsps Garlic Powder
- Salt and Pepper, (to taste)
- 1 cup Flour
- 2 Large Eggs
- 1 cup Panko Breadcrumbs
- 2 cups Jasmine Rice, (cooked)
- 5 Carrots, (sliced)
- 1 cup Snow Peas
Teriyaki Sauce
- 1/4 cup Soy Sauce
- 2 tbsps Honey or Brown Sugar
- 1 tbsp Rice Vinegar
- 1 tsp Sesame Oil
- Thumb Fresh Ginger, (minced)
- 2 cloves Garlic, (minced)
- 1 tbsp Cornstarch
- 1/4 cup Water
Instructions
- Preheat the oil - Add 1/2 cup oil to a large skillet over medium low heat.Begin making rice according to package instructions if not using leftover rice.
- Start by making the chicken. Butterfly the chicken and season with garlic powder, salt, and pepper. Add flour to one bowl, beaten eggs to another bowl, and panko breadcrumbs in a third bowl.
- Dip the chicken in the flour, then the eggs, then in the breadcrumbs.Increase the heat to medium heat and place the chicken into the oil and cook for 4-5 minutes on each side, until golden brown. Remove chicken from the skillet and place on a paper towel or wire rack to cool.
- Remove leftover oil from the pan and add a drizzle of olive oil. Stir fry veggies of choice for 5-6 minutes.Make the sauce - combine soy sauce, honey, rice vinegar, sesame oil, ginger, garlic, an cornstarch in a small bowl. Add to a sauce pan and whisk constantly. Cook on low heat for 2-3 minutes, until the sauce has thickened. If sauce becomes too thick, whisk in a 1/4 cup of water.
- Add rice to a bowl and top with veggies and chicken. Pour teriyaki sauce on top and garnish with green onions and red pepper flakes (optional).
Notes
Quick Tips
- If you don't want to fry the chicken, simply cut the chicken into chunks and cook in the pan until browned and add the sauce.
- Be sure to cook the teriyaki sauce over low heat. The sugars caramelized quickly and the sauce thickens quickly so be sure not to burn the sauce. Whisk constantly!
Nutrition
Calories: 640kcal, Carbohydrates: 83g, Protein: 24g, Fat: 23g, Saturated Fat: 4g, Polyunsaturated Fat: 12g, Monounsaturated Fat: 6g, Trans Fat: 0.1g, Cholesterol: 98mg, Sodium: 551mg, Potassium: 436mg, Fiber: 2g, Sugar: 7g, Vitamin A: 327IU, Vitamin C: 11mg, Calcium: 65mg, Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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