Teriyaki Bowl
A flavorful and versatile dish that balances protein, vegetables, and a rich teriyaki sauce. Perfect for a quick and healthy meal!
Equipment
- Skillet
- Saucepan
Ingredients
For the Bowl
- 1 cup cooked white or brown rice as base
- 1 cup diced chicken breast or tofu for protein
- 1/2 cup broccoli cut into florets
- 1/4 cup carrots julienned
- 1/4 cup bell peppers sliced
For the Teriyaki Sauce
- 1/4 cup soy sauce or tamari for gluten-free
- 2 tbsp mirin adds sweetness and depth
- 1 tbsp sugar adjust sweetness to taste
- 2 cloves garlic minced
- 1 tsp grated ginger provides a zesty undertone
Garnishes
- 1 tsp sesame seeds for a nutty crunch
- 1 tbsp green onions chopped for freshness
Instructions
- Combine soy sauce, mirin, sugar, minced garlic, and grated ginger in a saucepan.
- Bring to a simmer, stirring until the sugar dissolves.
- Let it thicken slightly; stir in a cornstarch slurry for a thicker glaze if desired.
- Heat oil in a skillet over medium heat.
- Add diced chicken or tofu and cook until browned and cooked through.
- Add broccoli, carrots, and bell peppers to the skillet.
- Sauté until tender-crisp, keeping the colors vibrant.
- Return the cooked protein to the skillet and pour in the teriyaki sauce.
- Stir to coat everything evenly.
- Serve over warm rice and garnish with sesame seeds and green onions.
Notes
This Teriyaki Bowl features staple ingredients, yet it allows for creativity. Swap white rice for quinoa, or add mushrooms and zucchini. Leftover roast chicken works well too!