Teriyaki Chicken Bowls Recipes

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TERIYAKI CHICKEN RICE BOWL



Teriyaki Chicken Rice Bowl image

Provided by Food Network Kitchen

Time 20m

Yield 4 servings

Number Of Ingredients 12

3 tablespoons teriyaki sauce
2 tablespoons peanut oil (preferably roasted)
4 cups baby spinach (about 2 ounces)
8 ounces sugar snap peas, trimmed and halved
1 orange bell pepper, cut into strips
1 10-ounce container yellow and/or red cocktail tomatoes, quartered
4 scallions, thinly sliced
1/2 cup fresh basil leaves, thinly sliced
2 cups shredded rotisserie chicken (skin removed)
1/2 cup salted roasted cashews, roughly chopped
Kosher salt and freshly ground pepper
2 cups cooked brown rice (thawed if frozen)

Steps:

  • Whisk the teriyaki sauce, peanut oil and 1/4 cup water in a large bowl until smooth. Add the spinach, snap peas, bell pepper, tomatoes, scallions, basil, chicken and cashews; toss to combine and season with salt and pepper.
  • Warm the rice in the microwave. Serve topped with the chicken-vegetable salad.

CHICKEN TERIYAKI CRISPY NOODLE BOWL RECIPE BY TASTY



Chicken Teriyaki Crispy Noodle Bowl Recipe by Tasty image

Here's what you need: soy sauce, rice wine vinegar, light brown sugar, garlic, cornstarch, oil, vermicelli rice noodle, boneless, skinless chicken thighs, salt, pepper, snap peas, radish, scallions, fresh cilantro, sesame seeds

Provided by Betsy Carter

Categories     Dinner

Yield 2 servings

Number Of Ingredients 15

½ cup soy sauce
¼ cup rice wine vinegar
3 tablespoons light brown sugar
2 cloves garlic, minced
2 teaspoons cornstarch
1 tablespoon oil, plus more for frying
4 oz vermicelli rice noodle
1 ½ lb boneless, skinless chicken thighs, cut into 1 inch (2 cm) pieces
salt, to taste
pepper, to taste
1 ½ cups snap peas, blanched
1 radish, thinly sliced
2 scallions, thinly sliced
fresh cilantro, chopped, to taste
2 teaspoons sesame seeds

Steps:

  • In a small bowl or liquid measuring cup, add the soy sauce, rice wine vinegar, brown sugar, garlic, and cornstarch. Whisk to combine. Set aside.
  • Heat a wok or large skillet with 3 inches (7 cm) of oil to 400˚F (200˚C).
  • Pull the rice noodles apart into eight portions.
  • Place one portion of noodles on a slotted spoon and carefully dip into the oil. The noodles will immediately fry. Once puffed up, remove the noodles and transfer to a wire rack to drain. Repeat with the remaining noodles.
  • Season the chicken with salt and pepper.
  • Heat a wok or large skillet with 1 tablespoon of oil over medium-high heat. Once the oil begins to shimmer, add the chicken and cook, stirring occasionally, until browned and cooked through, about 5 minutes.
  • Add the teriyaki sauce to the chicken and bring to a boil. Cook until the sauce has reduced by one third and the chicken is fully coated.
  • Serve the chicken over the rice noodles with snap peas, radish slices, scallions, cilantro, and sesame seeds.
  • Enjoy!

Nutrition Facts : Calories 810 calories, Carbohydrate 80 grams, Fat 26 grams, Fiber 3 grams, Protein 64 grams, Sugar 27 grams

INSTANT POT TERIYAKI CHICKEN BOWLS RECIPE



Instant Pot Teriyaki Chicken Bowls Recipe image

Yield 6

Number Of Ingredients 8

1 1/2 pounds chicken breasts
1 head of broccoli, roughly chopped (or steamable bag of broccoli)
1 pound baby carrots, roughly chopped
2 cups brown rice, uncooked
2 1/2 cups chicken broth
1 bottle of your favorite teriyaki sauce
3 green onions, diced (optional garnish)
sesame seeds (optional garnish)

Steps:

  • Place chicken breasts in the bottom of the Instant Pot. Add carrots and rice on top. Pour chicken broth on top of everything, making sure the rice is covered in liquid.
  • Place lid on top and move valve to "sealing" position.
  • Press "MEAT/STEW" or "POULTRY" button and set timer for 20 minutes.
  • Steam your broccoli separately.
  • When Instant Pot is finished cooking, do a quick release.
  • Remove chicken breasts from Instant Pot and shred using 2 forks. Add chicken back to pot and mix well.
  • Add in your broccoli.
  • Divide food between 6 bowls and add desired amount of teriyaki sauce on each serving.
  • If desired, top each bowl with green onions and sesame seeds.

Nutrition Facts : Servingsize 1 serving, Calories 1893 kcal, Fat 68 g, SaturatedFat 19 g, Cholesterol 448 mg, Sodium 3242 mg, Carbohydrate 149 g, Sugar 30 g, Protein 161 mg

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