What do you serve with chicken teriyaki?

This recipe serves the teriyaki with steamed rice and veggies, but you could swap the rice for noodles (udon or vermicelli would be lovely), cauliflower rice, or serve it on top of an Asian-style slaw . You could also pile the chicken on top of speedy 2-ingredient dough flatbreads , stuff it into bao buns or use it in a poke bowl .

What's the best chicken for teriyaki?

I like to use skinless, boneless chicken thighs, but breast or tenderloin will also work.

Can I make this in advance?

Yes! Once cooked, the chicken teriyaki will keep well for 4 days in the fridge. It's a great one for meal prepping - cook the chicken and rice, then chop your veggies and keep the three elements in separate containers in the fridge, ready to be assembled.

Chicken Teriyaki Rice Bowls

Name: Chicken Teriyaki Rice Bowls
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: japanese
Ingredients: 1 1/2 cups long-grain white rice, rinsed; 1 teaspoon salt; 500g/1lb chicken thighs; 1 tablespoon of olive oil; 2 scallions (spring onions), finely sliced; 1/4 red cabbage, shredded; 1/2 cup frozen, podded edamame beans (soak in warm water for a few minutes to defrost); 1 tablespoon sesame seeds; 1/3 cup soy sauce; 1 tablespoon brown sugar; 2 tablespoons honey; 2 garlic cloves, crushed; 1-inch piece of fresh ginger, grated (or 1 teaspoon ginger paste/ground ginger); 2 teaspoons rice vinegar; 2 teaspoons cornstarch (corn flour); 1/4 cup water

Description

Sticky, sweet, glossy teriyaki glazed chicken is piled onto soft, fluffy rice and paired with crunchy veggies to make a super easy weeknight meal. It takes less than 30 minutes, is easy to adapt and is a fab way to enjoy a takeaway classic at home.

Ingredients

Units Scale

For the bowls –

1 1/2 cups long-grain white rice, rinsed
1 teaspoon salt
500g/1lb chicken thighs
1 tablespoon of olive oil
2 scallions (spring onions), finely sliced
1/4 red cabbage, shredded
1/2 cup frozen, podded edamame beans (soak in warm water for a few minutes to defrost)
1 tablespoon sesame seeds

For the teriyaki sauce –

1/3 cup soy sauce
1 tablespoon brown sugar
2 tablespoons honey
2 garlic cloves, crushed
1-inch piece of fresh ginger, grated (or 1 teaspoon ginger paste/ground ginger)
2 teaspoons rice vinegar
2 teaspoons cornstarch (corn flour)
1/4 cup water

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Instructions

Make your rice. Add 1 1/2 cups of rinsed rice to a pot you have a lid for, then add 1 teaspoon of salt and 3 cups of cold water. Set it over medium-high heat and when you see foamy bubbles on top, pop the lid on. Turn the heat right down and let it cook for 12 minutes. After this, remove the pot from the heat but keep the lid on for another 10 minutes until you’re ready to serve.
Mix your teriyaki sauce. Add 1/3 cup soy sauce, 1 tablespoon of brown sugar, 2 tablespoons of honey, 2 teaspoons of rice vinegar and the crushed garlic and grated ginger to a small bowl. Use a fork to mix to combine. In a mug or another small bowl, mix 2 teaspoons of cornstarch with 1/4 cup of water, then add that to the other bowl and mix well to combine. Set aside.
Cook your chicken. Slice your chicken into chunks, then set a large frying pan over medium-high heat, and add 1 tablespoon of olive oil. Once hot, add the chicken and spread it out onto one layer (if possible). Leave the chicken to cook until golden and charred on one side (5 minutes), then turn the pieces over and cook for another 5 minutes on the other side.
Add the sauce. Give the sauce a little stir (just to make sure the cornstarch hasn’t settled), then pour it straight into your pan with the chicken. Toss the sauce to coat the chicken pieces well, then stir for another couple of minutes, as the sauce bubbles up and becomes thick and glossy. At this point, remove the pan from the heat.
Assemble your bowls. Divide your rice between bowls, then top with the shredded cabbage, edamame beans and scallions. Spoon over the chicken and sauce, then finish with the sesame seeds. Enjoy right away. Some creamy garlic aioli on the side would be a lovely addition!

Notes

INGREDIENT NOTES: I’m using chicken thighs because they’re a juicier cut, but you can use chicken breast or tenderloin if you like. If you don’t have rice vinegar, you can use white wine vinegar or apple cider vinegar. Use 1 teaspoon of ground ginger and 1 teaspoon of garlic powder (or garlic and ginger paste) in place of the fresh garlic and ginger in the sauce if that’s what you have. Skip the brown sugar and use 1/4 cup of honey if you like.

SUBSTITUTIONS: You can really adapt this recipe based on what you have to hand. Add more veggies – diced cucumber, bell pepper or carrots would be great, or I like to pair it with steamed broccoli or bok choi. Swap the rice for leafy greens for a low-carb version, or use thinly sliced beef or firm tofu to switch up the protein. Shrimp (prawns) are also a great swap for chicken here.

STORAGE INSTRUCTIONS: The chicken teriyaki will keep well for 4 days, if stored in the fridge.

Prep Time: 10
Cook Time: 20
Category: fakeaways
Method: stove top
Cuisine: japanese

Nutrition

Serving Size: 350g
Calories: 409
Sugar: 11.5g
Fat: 15.4g
Saturated Fat: 3.9g
Carbohydrates: 36.3g
Fiber: 1.5g
Protein: 25.4g
Cholesterol: 99mg

Keywords: teriyaki chicken