Description
Hearty teriyaki chicken and rice bowls showcase Japanese-inspired flavors with tender chicken glazed in sweet-savory sauce. Home cooks can savor this simple yet delicious meal that brings comfort and international flair to dinner tables everywhere.
Ingredients
Scale
- 1 lbs boneless, skinless chicken breasts
- 2 cups cooked brown rice
- 1 cup shelled edamame
- 1 small pineapple, peeled, core removed, and cut into spears or planks
- 1 red bell pepper, core removed and quartered
- 5 tbsps low sodium tamari or soy sauce
- 3 tbsps water
- 3 tbsps maple syrup
- 3 tbsps rice vinegar
- 1 tbsp olive oil
- 1–2 tsps sriracha
- 2 tsps cornstarch
- 1 ½ tsps maple syrup
- 1 green onion, sliced thin (optional)
- ¼ tsp ground ginger
- ¼ tsp garlic powder
- ½ tsp ground ginger
- Salt and pepper, to taste
Instructions
- Marinade Preparation: Whisk marinade ingredients in a mixing bowl, ensuring thorough blending of flavors.
- Chicken Marination: Transfer chicken to a sealed bag, completely coating with marinade and refrigerate for minimum one hour, allowing ingredients to penetrate deeply.
- Teriyaki Sauce Creation: Combine sauce ingredients in a saucepan, heating until boiling. Dissolve cornstarch in water, then integrate into sauce, stirring until achieving a glossy, thick consistency. Remove from heat and set aside.
- Grill Preparation: Preheat grill to medium-high temperature, lightly oiling grates to prevent sticking.
- Grilling Process: Place marinated chicken, bell peppers, and pineapple on grill. Cook pineapple and peppers for approximately three minutes per side, developing caramelization and char. Grill chicken for six to seven minutes per side, ensuring internal temperature reaches safe cooking point.
- Resting and Slicing: Allow chicken to rest briefly before cutting into precise slices.
- Bowl Assembly: Layer brown rice as base, then artfully arrange sliced chicken, grilled pineapple, roasted peppers, and edamame. Drizzle teriyaki sauce generously over the composition.
- Finishing Touch: Optionally garnish with finely chopped green onions to enhance visual appeal and flavor profile.
Notes
- Marinate Mastery: Let chicken soak in marinade for at least 1 hour, but overnight delivers deeper, more intense flavor infusion.
- Grill Temperature Control: Maintain moderate-high heat to achieve perfect caramelization without burning chicken or vegetables.
- Moisture Management: Allow chicken to rest after grilling to lock in juices and ensure tender, succulent meat texture.
- Sauce Consistency Tip: Stir cornstarch slurry continuously to prevent lumps and create smooth, glossy teriyaki sauce.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner
- Method: Grilling
- Cuisine: Japanese
Nutrition
- Serving Size: 5
- Calories: 450
- Sugar: 12 g
- Sodium: 600 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 70 mg