Zoomed in view of Chicken Teriyaki Rice Bowl.

Chicken Teriyaki Rice Bowl

Who doesn’t love a classic? This easy recipe features chicken topped with a homemade teriyaki sauce on a bed of fluffy rice.

This recipe stars U.S.-grown white rice and comes to us from our friend @alexawhatsfordinner in partnership with thefeedfeed and USA Rice.

Ingredients

  • ½ cup soy sauce
  • ¼ cup water
  • 1 tbsp fresh ginger, grated
  • ¼ cup granulated sugar
  • 1 tsp brown sugar
  • freshly ground black pepper
  • ½ cup canned diced pineapple plus juice
  • 4 chicken cutlets
  • cooking spray
  • 1 tsp cornstarch
  • 1 tbsp extra virgin olive oil
  • 2 cups broccoli
  • 1 red bell pepper, chopped
  • 1 white onion, chopped
  • 1 cup white rice, cooked according to package instructions
  • sesame seeds, for garnish
    scallions, thinly sliced, for garnish
 

Directions

  • In a large pan over medium heat, add in the soy sauce, water, ginger, garlic, granulated sugar, brown sugar, several cracks of black pepper, and about 1 tbsp pineapple juice. Bring to a boil and stir until the sugar is dissolved. Remove from heat and allow to cool down.
  • Add the chicken cutlets to a sealable container, then pour in the sauce mixture. Allow to marinade in the fridge for at least 1 hour.
  • Spray a grill pan or cast iron skillet with cooking spray, then heat to medium-high. Remove the chicken from the marinade but keep the marinade. Add in the chicken cutlets and sear, 5-7 minutes per side. Flip and sear another 5-7 minutes, or until internal temperature reads 160F. Set aside to rest for about 10 minutes, then cut into slices.
  • Heat a pan over medium-high. Add in the chicken marinade and bring to a boil. Stir in corn starch and allow to boil/thicken until a thick sauce forms. Set aside.
  • Meanwhile, heat olive oil in a large pan over medium. Add in the broccoli and sauté about 5 minutes, until softened. Add in the red bell pepper and onion and sauté about 5 minutes. Add in the pineapples plus remaining juice. Cook until all veggies are soft and tender. Set aside.
  • Use a small bowl and a medium bowl to plate the rice. Place the small bowl opening-side down in the medium bowl. Fill the medium bowl with the cooked rice. Place a plate on top of the bowls, then flip them all over. Remove the bowls, revealing a crater inside the mound of rice. Repeat on all servings.
  • Fill the craters with the cooked vegetables and chicken slices. Drizzle on the cooked sauce. Garnish with sesame seeds and scallions. Enjoy!