Teriyaki Chicken Rice Bowl

This teriyaki chicken rice bowl recipe is a delicious meal that is perfect for a weeknight dinner that the whole family will love.

Course Dinner

Cuisine Asian

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 726kcal

Combine all ingredients together in a container or bowl. Place in the fridge to marinate while preparing the rest of the meal.
1 lb chicken tenderloins, 1 tsp cooking oil, 1 tsp garlic, finely minced, 1 tsp ginger, finely minced
Once you have started cooking the fried rice, heat another non-stick skillet over medium high heat.
Add the chicken tenderlions and cook for 2-3 minutes on each side, until lightly browned and cooked through.
Once the chicken is cooked through, add the teriyaki sauce and allow to simmer for a few minutes.

Add the honey, tamari, mirin, ginger and garlic to a saucepan and bring to a simmer. Keep an eye on the saucepan as the sauce may froth up as it simmers.
½ cup pure honey, ⅓ cup tamari, 1 tbsp mirin, 2 tsp ginger, minced, 1 tsp garlic, minced
Allow to simmer for 3-4 minutes to allow for the flavours to come together.
In a small bowl, combine the water and corn flour/starch and stir well to dissolve the corn flour.
⅓ cup water, 3 tsp corn starch
Add the corn flour & water mixture to the saucepan and bring back up to a gentle simmer. Stir to combine and allow the sauce to cook for a few minutes until it has thickened.
Once the sauce has thickened remove from the heat and add the sesame oil. Stir to combine.
1 tbsp sesame oil

Heat a large non-stick skillet or wok over medium heat and add the oil and onion. Cook, while stirring for 2-3 minutes for the onion to soften.
1 tbsp cooking oil, 1 onion, chopped
Add the rest of the vegetables and cook while stirring for approximately 5 minutes, or until the vegetables have nearly cooked through.
4 cups vegetables finely chopped/grated
Make a well in the centre of the veggies and pour the beaten egg onto the base of the skillet. Scramble the egg until cooked through.
2 eggs, lightly beaten
Add the rice and tamari to the veggie mixture and toss well to ensure it is evenly combined and there are no clumps of rice.
4 cups cooked & cooled rice, 2 tbsp tamari
Cooked for 2-3 minutes to make sure everything is heated through and combined.

Cooked rice - Your fried rice will turn out best if you use cold, cooked long-grain rice (like jasmine rice). It's really important to properly cool the rice down before making the fried rice. You will need about 1¼ of dry rice to make 4 cups of cooked rice.

Chicken - We prefer to use chicken tenderloins in this recipe, but any boneless, skinless cut of chicken would work. You may need to adjust the cooking time depending on the size of chicken pieces you use.

Teriyaki sauce - We like our meals pretty saucy, so we use all the teriyaki sauce, but you can use as much sauce as you prefer.

Like it spicy? - Add some red pepper or chilli flakes or a little sriracha sauce to the teriyaki sauce.

Storage - The honey teriyaki sauce stores well in the fridge for up to a week. It is best to let it cool completely and then refrigerate it in a jar or airtight container. For the completed dish it is best to store the chicken and sauce seperate to the veggie fried rice, so it does not get soggy. It will store in the fridge for 4-5 days.

Make ahead - You can make the honey teriyaki sauce ahead of time and pre cook the rice and veggies to save time making dinner on the night.

THIS IS BASED ON THE INGREDIENTS WE USED, NUTRITIONAL INFORMATION MAY VARY DEPENDING ON THE INGREDIENTS USED.

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