Dairy-Free Chicken Teriyaki Bowl
A delectable and balanced Japanese lunch dish featuring succulent chicken glazed with a rich teriyaki sauce, served over steamed rice and accompanied by a medley of sautéed vegetables.
Total time: 40 min
Servings: 4
Calories: 450 per serving
Protein: 28g | Carbs: 65g | Fat: 11g
Ingredients
- 300g boneless chicken thighs
- 1 cup sushi rice
- 2 cups water
- 2 tablespoons soy sauce
- 1 tablespoon mirin
- 1 tablespoon sake
- 1 tablespoon sugar
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil
- 1 garlic clove, minced
- 1 teaspoon fresh ginger, grated
- 1 medium carrot, julienned
- 100g sugar snap peas, trimmed
- 1/2 red bell pepper, sliced thinly
- 2 green onions, chopped
- Sesame seeds, for garnish
- Nori strips, thinly sliced, for garnish
Instructions
- Rinse the sushi rice under cold water until the water runs clear.
- Combine the rice and water in a rice cooker and cook according to the manufacturer's instructions.
- In a small bowl, mix together the soy sauce, mirin, sake, and sugar until the sugar dissolves to make the teriyaki sauce.
- Heat the vegetable oil in a skillet over medium-high heat. Add the minced garlic and grated ginger, sautéing until fragrant.
- Add the chicken thighs to the skillet and cook for 5–6 minutes on each side or until cooked through and golden brown.
- Pour the teriyaki sauce mixture over the chicken. Reduce the heat to medium and let the chicken simmer in the sauce, turning occasionally, until the sauce thickens slightly and coats the chicken.
- Remove the chicken from the skillet and set aside. Add the sesame oil to the same skillet.
- Add the carrot, sugar snap peas, and bell pepper to the skillet. Sauté for 3-5 minutes until the vegetables are tender-crisp.
- Slice the cooked chicken thighs into bite-sized pieces.
- To assemble the bowls, divide the cooked rice among serving bowls. Top with slices of chicken and the sautéed vegetables.
- Garnish with chopped green onions, sesame seeds, and nori strips.
- Serve immediately.