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Milk Street Chicken Teriyaki Rice Bowl Recipe

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Description

This Milk Street Chicken Teriyaki Rice Bowl recipe is an easy-to-follow and delicious dish that is perfect for busy weeknights. With tender chicken breast, fresh vegetables, and a savory teriyaki sauce, this rice bowl is a complete meal in one bowl. The recipe is inspired by Japanese cuisine and prepared with simple ingredients that you can find at any grocery store.

Prep Time

The prep time for this recipe is about 10 minutes. You will need to chop the vegetables, make the teriyaki sauce, and cook the rice.

Cook Time

The cook time for this recipe is around 20 minutes. You will cook the chicken and vegetables in a skillet and then add the teriyaki sauce.

Ingredients

  • 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
  • 2 cups cooked white rice
  • 1 red bell pepper, sliced
  • 1 yellow onion, sliced
  • 1 cup snow peas, trimmed
  • 2 tablespoons vegetable oil
  • Salt and black pepper to taste
  • Sesame seeds for garnish

For the Teriyaki Sauce:

  • 1/2 cup soy sauce
  • 1/4 cup mirin
  • 1/4 cup sake
  • 1/4 cup sugar
  • 2 garlic cloves, minced
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon cornstarch
  • 1 tablespoon water

Equipment

  • A skillet
  • A small bowl
  • A whisk
  • A knife
  • A cutting board

Method

  1. To make the teriyaki sauce, in a small bowl, whisk together the soy sauce, mirin, sake, sugar, garlic, and ginger.
  2. In another small bowl, mix the cornstarch and water until smooth. Set aside.
  3. Heat a skillet over medium-high heat. Add the vegetable oil and swirl to coat the pan.
  4. Add the chicken to the skillet and season with salt and black pepper to taste. Cook until browned and cooked through, about 5-7 minutes.
  5. Remove the chicken from the skillet and set it aside.
  6. Add the sliced onions and red bell pepper to the skillet and cook until softened, about 3-5 minutes.
  7. Add the snow peas and cook for 2-3 minutes more.
  8. Return the chicken to the skillet and pour the teriyaki sauce over the chicken and vegetables. Cook until the sauce thickens and coats the chicken and vegetables, about 2-3 minutes.
  9. Divide the cooked rice among four bowls. Spoon the chicken and vegetables over the rice. Garnish with sesame seeds and serve immediately.

Notes

This recipe can be easily customized to your preferences. You can use any vegetables you like, such as broccoli, carrots, or mushrooms. You can also use brown rice instead of white rice. Adjust the seasoning to your taste.

Nutrition Info

This recipe makes four servings. Each serving contains approximately 400 calories, 30 grams of protein, 40 grams of carbohydrates, and 10 grams of fat.

Recipe Tips

To save time, you can use pre-cooked rice or a rice cooker to cook the rice. You can also marinate the chicken in the teriyaki sauce for 30 minutes before cooking to add more flavor. Don't overcook the vegetables; they should be slightly crunchy for texture. You can also use leftover chicken or vegetables to make this recipe. Enjoy!

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