When I used to go to sushi restaurants growing up, I would always be the lame person ordering the generic chicken teriyaki plate… And while I do love me some sushi now, I still crave that teriyaki chicken.
However, often, the order would be pretty basic: dark chicken meat in teriyaki sauce + white rice. I wanted to add a few more veggies in my creation and replace the white rice with brown while still indulging in chicken thighs, since they’re cheaper to buy organic anyway.
These bowls are definitely a great quick dinner, especially if you marinate the chicken in advance and have microwavable brown rice packets in the freezer. I cheated and used Trader Joe’s Island Soyaki sauce, because it was easier for one, and I love the taste!
Teriyaki Chicken Bowls
3 chicken thighs
1 cup Trader Joe’s Island Soyaki (or other teriyaki sauce) + more for serving
2 carrots, sliced
1.5 cups broccoli, chopped
1/2 cup cabbage, chopped
1 package microwavable brown rice
2 green onions, sliced (for topping)
fresh cilantro, chopped (for topping)
sesame seeds (for topping)
Place chicken thighs and teriyaki sauce in a plastic baggie. Place in the fridge to let marinate for at least one hour or overnight.
Heat a skillet over medium heat. Place chicken into pan and cook until done, about 4-5 minutes per side.
When the chicken is done, remove and let rest on a cutting board. Place carrots, broccoli, and cabbage in the same skillet along with 2-3 tablespoons of water. Cover with a lid and let steam for 3-5 minutes.
While the veggies cook, microwave rice according to package directions and slice chicken.
Build teriyaki chicken bowls by layering brown rice, then veggies, and then the chicken into each bowl.
Top with green onions, cilantro, and sesame seeds, and enjoy!
Time: 20 minutes hands-on, 1 hour + chicken marinate time