Teriyaki Chicken Rice Bowl

Name: Teriyaki Chicken Rice Bowl
Yield: Yield: 4 to 6 servings
Cuisine: Asian
Ingredients: 1/2 cup Kikkoman® 50% Less Sodium Gluten-Free Teriyaki Marinade & Sauce; 2 tablespoons sugar; 1-1/2 pounds boneless, skinless chicken breasts,; cut crosswise into 1/2-inch thick slices; 2 teaspoons cornstarch; 2 tablespoons vegetable oil; Hot cooked rice; Steamed vegetables

Yield

Yield: 4 to 6 servings

kikkoman products used:

50% Less Sodium Gluten-Free Teriyaki Marinade & Sauce

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About this recipe

This Teriyaki Chicken Rice Bowl is a quick and easy one-bowl meal. It gets its delicious flavor from Kikkoman® Less Sodium Gluten-Free Teriyaki Marinade & Sauce—and that means you can enjoy sweet-savory teriyaki flavor and umami with less sodium and no gluten.

This is a great recipe to make ahead and freeze or refrigerate for a quick and easy microwavable meal any time.

Tips & Tricks

Use any combination of fresh or frozen vegetables you like. Broccoli, carrots, zucchini, eggplant, red onions, portabella or shiitake mushrooms, asparagus, baby bok choy, snap peas, snow peas, green beans, shelled edamame, and sweet red peppers all work well.
To make a meatless version, substitute firm tofu for the chicken and, in step 4, sauté it in a nonstick pan until it’s golden and crispy before adding the sauce.
As an alternative to chicken, you can substitute the same quantity of uncooked turkey tenders or turkey breast meat.
If you’re cooking for one or two people, make the full recipe and assemble extra bowls in microwaveable containers; store in the fridge for up to 3 days or freeze for up to 3 months to enjoy any time.
To make this recipe with steak, use our Beef Teriyaki Rice Bowl recipe and substitute our 50% Less Sodium Gluten-Free Teriyaki Marinade & Sauce for the Kikkoman® Teriyaki Marinade & Sauce called for in that recipe.
To make chicken teriyaki grain bowls, replace the white rice with cooked quinoa, brown rice, and/or millet. You can also add cooked lentils or chickpeas to the grain mix.

ingredients

1/2 cup Kikkoman® 50% Less Sodium Gluten-Free Teriyaki Marinade & Sauce
2 tablespoons sugar
1-1/2 pounds boneless, skinless chicken breasts,
cut crosswise into 1/2-inch thick slices
2 teaspoons cornstarch
2 tablespoons vegetable oil
Hot cooked rice
Steamed vegetables

directions

Combine teriyaki sauce and sugar in measuring cup, stirring until sugar dissolves.
Remove 3 Tbsp. of mixture and pour over chicken in large plastic food storage bag. Press air out of bag; close top securely. Turn bag over several times to coat pieces well. Marinate 15 minutes.
Meanwhile, add enough water to remaining teriyaki sauce mixture to measure 2/3 cup; blend in cornstarch.
Heat oil in large skillet over medium-high heat; add chicken and sauté 5 minutes.
Add teriyaki sauce mixture; cook, stirring, about 1 minute, or until sauce boils and thickens slightly.
Spoon chicken and sauce over rice in large individual serving bowls.
Serve vegetables on top of rice or on the side, as desired.

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THE STORY OF SOY SAUCE

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