Teriyaki chicken rice bowl Recipe

Name: Teriyaki chicken rice bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 each chicken breasts-cut bite size; 4 tbsp vegetable oil; 1/2 onion, chopped; 2 clove garlic mashed; 1/4 ginger-grated or powder; 1/2 cup soy sauce; 1 cup water; 1/3 cup brown sugar; 3 cup rice; 1/2 cabbage-rough chop

Servings: persons

3 each chicken breasts-cut bite size
4 tbsp vegetable oil
1/2 onion, chopped
2 clove garlic mashed
1/4 ginger-grated or powder
1/2 cup soy sauce
1 cup water
1/3 cup brown sugar
3 cup rice
1/2 cabbage-rough chop

1
Cook rice ahead of time.
2
Heat 2 tablespoons of oil and pan fry chicken.
3
Heat two tablespoons of oil and lightly brown garlic, ginger and onion.
4
Quickly add soy sauce and brown sugar.
5
Stir and heat until diluted.
6
Add water and boil mixture until a little thick.
7
Add pan fried chicken, turn to coat.
8
Set aside.
9
Stir fry cabbage.
10
In a bowl, layer rice, cabbage and chicken topped with sauce.
11
Enjoy.

854

kcal

Calories

Fat

132

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 each chicken breasts-cut bite size, 4 tbsp vegetable oil, 1/2 onion, chopped, 2 clove garlic mashed, and more.

Yes, Teriyaki chicken rice bowl falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Teriyaki chicken rice bowl

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