Teriyaki Chicken Rice Bowl with Crunchy Vegetables
This teriyaki chicken rice bowl is an instant journey to the heart of Asia, right in your plate. Imagine the perfect marriage between the softness of steamed rice, the tenderness of chicken marinated in a slightly sweet soy sauce with mirin and ginger, and the crunch of fresh vegetables. Every bite is an explosion of balanced flavors: salty, sweet and umami. It's a complete, colorful and incredibly quick dish to prepare, perfect for a weekday dinner that takes you traveling. Plus, you can customize it to your liking: add edamame, a soft-boiled egg or some chili for those who love a kick!
Ingredients
- chicken breast400 g
- soy sauce4 tablespoons
- mirin2 tablespoons
- brown sugar2 tablespoons
- garlic2 cloves
- fresh ginger1 piece (2 cm)
- white rice250 g
- carrots2
- cucumber1
- red bell pepper1
- sesame oil1 tablespoon
- sesame seeds1 tablespoon
- chivesa few sprigs
- saltto taste
Nutrition
Instructions
- 1
Cut the chicken into thin strips. In a bowl, mix soy sauce, mirin, brown sugar, minced garlic and grated ginger. Marinate the chicken for 10 minutes.
- 2
Rinse the rice and cook according to instructions (about 12 minutes in a pot of boiling salted water). Drain and set aside.
- 3
While the rice is cooking, cut the vegetables into julienne strips (carrots, cucumber, bell pepper). Sauté them for 2-3 minutes in a pan with a little water so they stay crunchy. Lightly salt.
- 4
In a large pan, heat the sesame oil and cook the chicken with the marinade for 6-8 minutes until well caramelized and cooked through.
- 5
For serving, divide the rice among 4 bowls, add the crunchy vegetables and the teriyaki chicken strips. Sprinkle with sesame seeds and chopped chives. Serve immediately.
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