Yoshinoya Style Teriyaki Chicken And Vegetable Bowl Recipe

Name: Yoshinoya Style Teriyaki Chicken And Vegetable Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups japanese rice; 4 medium chicken thighs or 2 large chicken breasts; 1 medium onion; 0.5 (16 ounce) package frozen broccoli carrots cauliflower mix; 1/4 head cabbage, sliced thinly; pickled ginger, called beni shoga; Teriyaki Sauce; 10 tablespoons soy sauce; 5 tablespoons mirin; 5 tablespoons sugar; 1 teaspoon fresh ginger juice; 1 garlic clove, smashed

Servings: persons

4 cups japanese rice
4 medium chicken thighs or 2 large chicken breasts
1 medium onion
0.5 (16 ounce) package frozen broccoli carrots cauliflower mix
1/4 head cabbage, sliced thinly
pickled ginger, called beni shoga
Teriyaki Sauce
10 tablespoons soy sauce
5 tablespoons mirin
5 tablespoons sugar
1 teaspoon fresh ginger juice
1 garlic clove, smashed

1
Cook rice according to directions.
2
Slice onion thinly. Cut chicken into bite-sized pieces, removing bones. Put soy sauce, sugar, mirin, sake, ginger juice and garlic in a pan. Add onion slices in the pot and simmer for a few minutes.
3
Boil enough water for 1/2 package of frozen carrots, broccoli and cauliflower. When water is at a boil, add contents of package of vegetables as well as 1/4 head of cabbage. When vegetables are almost done, (3-4 minutes), drain them. Add chicken and drained vegetables into the pan and simmer for a few minutes.
4
Serve hot steamed rice in a deep rice bowl. Put the chicken and vegetable topping on the top of rice. Place some beni shoga on the top if you would like.

940

kcal

Calories

Fat

178

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.

How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 4 cups japanese rice, 4 medium chicken thighs or 2 large chicken breasts, 1 medium onion, 0.5 (16 ounce) package frozen broccoli carrots cauliflower mix, and more.

Yes, Yoshinoya Style Teriyaki Chicken And Vegetable 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.

Yoshinoya Style Teriyaki Chicken And Vegetable Bowl

How did you like this recipe?

Frequently Asked Questions