Teriyaki Chicken Bowl Recipe

Chicken breast: Cut into bite-sized pieces, this is the main protein of the dish.

Gluten-free soy sauce: Provides the salty, umami base for the teriyaki sauce.

Water: Used to dilute the sauce and help it coat the chicken evenly.

Honey: Adds sweetness to balance the salty soy sauce.

Rice vinegar: Adds a slight tanginess to the sauce.

Sesame oil: Adds a nutty, aromatic flavor to the dish.

Garlic: Minced, it adds a pungent depth of flavor.

Ginger: Minced, it adds a fresh, spicy note.

Cornstarch: Mixed with water, it thickens the sauce to the perfect consistency.

Rice: Cooked, it serves as the base for the bowl.

Broccoli: Steamed, it adds a healthy, crunchy element.

Carrots: Shredded, they add color and a slight sweetness.

Green onions: Sliced, they add a fresh, sharp flavor.

Sesame seeds: Used for garnish, they add a bit of texture and visual appeal.

When preparing the chicken breast, make sure to cut it into uniform, bite-sized pieces. This ensures even cooking and helps the chicken absorb the teriyaki sauce more effectively. Additionally, when adding the cornstarch mixture to the sauce, whisk it thoroughly to avoid any lumps and achieve a smooth, glossy finish.

• Chicken breast - Substitute with tofu: Tofu is a great plant-based alternative that absorbs flavors well and provides a similar texture.

• Gluten-free soy sauce - Substitute with tamari: Tamari is a gluten-free soy sauce alternative that offers a similar umami flavor.

• Honey - Substitute with maple syrup: Maple syrup provides a similar sweetness and consistency, making it a good alternative for honey.

• Rice vinegar - Substitute with apple cider vinegar: Apple cider vinegar has a similar acidity and can be used in place of rice vinegar.

• Sesame oil - Substitute with olive oil: Olive oil can be used as a substitute, though it will impart a different flavor profile.

• Cornstarch - Substitute with arrowroot powder: Arrowroot powder is a gluten-free thickening agent that works similarly to cornstarch.

• Cooked rice - Substitute with quinoa: Quinoa is a gluten-free grain that provides a similar texture and nutritional profile.

• Steamed broccoli - Substitute with steamed cauliflower: Steamed cauliflower offers a similar texture and can be used as a low-carb alternative.

• Shredded carrots - Substitute with shredded zucchini: Shredded zucchini provides a similar texture and can add a different flavor to the dish.

• Green onions - Substitute with chives: Chives offer a similar mild onion flavor and can be used as a garnish.

• Sesame seeds - Substitute with chia seeds: Chia seeds provide a similar crunch and nutritional benefits, making them a good alternative for sesame seeds.

• Allow the teriyaki chicken to cool completely before storing. This prevents condensation from forming, which can make the dish soggy.
• Transfer the chicken and sauce into an airtight container. For best results, use a container that fits the amount of food snugly to minimize air exposure.
• Store the cooked rice separately in another airtight container. This helps maintain the texture and prevents it from becoming mushy.
• Place the steamed broccoli and shredded carrots in a separate container or a resealable plastic bag. This keeps the vegetables fresh and crisp.
• Label each container with the date to keep track of freshness. The teriyaki chicken can be stored in the refrigerator for up to 4 days.
• For freezing, portion the teriyaki chicken and sauce into freezer-safe containers or resealable freezer bags. Remove as much air as possible to prevent freezer burn.
• Freeze the cooked rice in individual portions using freezer-safe bags or containers. This makes reheating easier and ensures even thawing.
• Store the steamed broccoli and shredded carrots in separate freezer bags. Blanch the broccoli before freezing to preserve its color and texture.
• When ready to eat, thaw the teriyaki chicken and sauce in the refrigerator overnight. Reheat in a pan over medium heat until warmed through.
• Reheat the cooked rice in the microwave or on the stovetop with a splash of water to restore its fluffy texture.
• Steam or microwave the broccoli and carrots until heated through. This ensures they retain their vibrant color and crunch.
• Assemble the teriyaki chicken bowl by layering the rice, chicken, broccoli, and carrots. Garnish with green onions and sesame seeds for a fresh finish.

• Microwave method:

  1. Place the leftover teriyaki chicken in a microwave-safe dish.
  2. Add a splash of water or chicken broth to keep it moist.
  3. Cover the dish with a microwave-safe lid or plastic wrap.
  4. Heat on medium power for 2-3 minutes, stirring halfway through.
  5. Check if the chicken is heated thoroughly. If not, continue heating in 30-second intervals.

• Stovetop method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil or sesame oil to the skillet.
  3. Add the leftover teriyaki chicken and vegetables to the skillet.
  4. Stir occasionally to ensure even heating.
  5. Cook for 5-7 minutes or until the chicken is heated through.

• Oven method:

  1. Preheat the oven to 350°F (175°C).
  2. Place the leftover teriyaki chicken in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Bake for 15-20 minutes or until the chicken is heated through.
  5. Stir halfway through to ensure even heating.

• Steamer method:

  1. Place the leftover teriyaki chicken in a heatproof dish.
  2. Set up a steamer basket over a pot of simmering water.
  3. Place the dish in the steamer basket.
  4. Cover and steam for 10-15 minutes or until the chicken is heated through.

• Air fryer method:

  1. Preheat the air fryer to 350°F (175°C).
  2. Place the leftover teriyaki chicken in the air fryer basket.
  3. Heat for 5-7 minutes, shaking the basket halfway through.
  4. Check if the chicken is heated thoroughly. If not, continue heating in 2-minute intervals.

• Mixing bowl: Use this to combine the soy sauce, water, honey, rice vinegar, sesame oil, garlic, and ginger.

• Pan: This is essential for cooking the chicken until it is browned and for simmering the sauce.

• Measuring cups: These will help you measure out the soy sauce, water, and honey accurately.

• Measuring spoons: Use these to measure the rice vinegar, sesame oil, and cornstarch.

• Knife: A sharp knife is necessary for cutting the chicken into bite-sized pieces and for mincing the garlic and ginger.

• Cutting board: This provides a safe surface for cutting the chicken and preparing the garlic and ginger.

• Whisk: Use this to mix the cornstarch with water to create a slurry.

• Rice cooker: This will make cooking the rice easier and more consistent.

• Steamer basket: Use this to steam the broccoli until it is tender.

• Grater: This is useful for shredding the carrots.

• Serving bowls: These are for serving the final dish, including the rice, chicken, broccoli, carrots, and garnishes.

• Spatula: Use this to stir the chicken and sauce while cooking in the pan.

• Tongs: These can help in handling the chicken pieces while cooking.

• Measuring jug: Useful for measuring larger quantities of liquids like water.

Prep ingredients ahead: Chop chicken breast, mince garlic, and grate ginger the night before to save time.

Use pre-cooked rice: Opt for microwaveable rice or cook a large batch earlier in the week.

Steam vegetables in advance: Steam broccoli and shred carrots ahead of time, storing them in the fridge.

Make sauce in bulk: Prepare a larger batch of the teriyaki sauce and store it in the fridge for future use.

One-pan cooking: Cook the chicken and sauce in the same pan to reduce cleanup time.