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5 from 6 votes

Chicken Teriyaki Bowl

Author: Nicole
Servings: 4
Calories: 1338kcal
You can now make your favourite takeaway at home in just 25 minutes, without having to worry about the cost or waiting time of home delivery! This Chicken Teriyaki Bowl recipe is a full meal in a bowl, packed with chicken cooked in a flavoursome marinade and an array of colourful shredded veggies. 
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes

Ingredients

  • 60 ml mirin
  • 60 ml cooking sake
  • 60 ml tamari (or light soy sauce – use tamari for gluten-free)
  • 1 tbsp brown sugar
  • 1 tbsp olive oil
  • 800 g boneless, skinless chicken thighs (note 1)

To serve

  • 140 g edamame beans (see note 2)
  • 75 g shredded red cabbage
  • 90 g julienned carrot
  • 4 cups jasmine rice
  • 125 g whole-egg mayonnaise (optional, see note 3 for dairy-free)
  • 1 tsp white and black sesame seeds (optional)
  • 1 sliced fresh red chilli (optional)

Instructions

  • For the teriyaki sauce, combine the mirin, cooking sake, tamari and brown sugar in a small bowl. Stir until the brown sugar is dissolved.
  • Heat the oil in a large, heavy-based pan over high heat. Add the chicken and cook for 8 minutes until browned, turning once halfway.
  • Add the teriyaki sauce to the pan. Cook for 1 minute.
  • Turn the chicken and cook for another minute or until the sauce is caramelised and glossy.
  • Slice the chicken before serving with edamame beans, shredded red cabbage, carrot and rice. Top with a dollop of mayonnaise and sprinkle with sesame seeds and fresh chilli (if using). Finish with a drizzle of the pan juices.

Notes

Note 1 – Trim excess fat and pound the chicken using a mallet or rolling pin to even out the thickness.
Note 2 – Find edamame beans in the freezer section of your supermarket. They are already peeled and ready to use; thaw as per the packet instructions.
Note 3 – Although mayonnaise is gluten-free, some varieties may contain dairy so always check the label to be 100% sure.

MAKE AHEAD

Marinate the chicken in the sauce and refrigerate in an airtight container for up to 2 days, or freeze for up to 2 months. Thaw completely in the fridge overnight prior to cooking.  

LEFTOVERS

Refrigerate cooked chicken in an airtight container for up to 2 days. Reheat in the microwave. Not suitable to freeze.
Nutrition Facts
Chicken Teriyaki Bowl
Amount per Serving
Calories
1338
% Daily Value*
Fat
 
39
g
60
%
Saturated Fat
 
7
g
44
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
17
g
Monounsaturated Fat
 
12
g
Cholesterol
 
203
mg
68
%
Sodium
 
1346
mg
59
%
Potassium
 
1076
mg
31
%
Carbohydrates
 
178
g
59
%
Fiber
 
5
g
21
%
Sugar
 
11
g
12
%
Protein
 
58
g
116
%
Vitamin A
 
4144
IU
83
%
Vitamin C
 
28
mg
34
%
Calcium
 
134
mg
13
%
Iron
 
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.

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