Teriyaki Chicken Rice Bowl For One Recipes

Steps:

• Grill chicken breast (about 8-10 minutes in a grill pan or skillet) or bake in oven (350° for about 30 minutes).
• Pour sesame oil in hot wok or skillet and sauté vegetables for about 3 minutes.
• Mix teriyaki sauce and a few drops of srirachi chili garlic sauce together. Chop chicken breast into slices and pour teriyaki sauce over chicken. Place rice in the bottom of a large bowl. Put sautéed vegetables over rice. Top off bowl with seasoned chicken. Garnish with sliced green onions and/or sesame seeds.

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.

Steps:

• Add the chicken and broccoli to a large bowl and set aside.
• In a pot on medium heat, add the teriyaki sauce, carrots, lemon zest and juice, ginger, brown sugar, red chile flakes, scallions, garlic and some black pepper. Cook, stirring, until the mixture bubbles and the sugar is melted, about 5 minutes. Pour the hot sauce over the chicken and broccoli and toss to coat.
• Scoop rice evenly into 4 bowls and top with some of the chicken and broccoli mixture, an egg and a sprinkle of French-fried onions.

Steps:

• Preheat the oven to 425 degrees F. Spray a 9-by-13-inch casserole dish with nonstick spray.
• Whisk together the chicken broth, teriyaki sauce, soy sauce, sesame oil, ginger, garlic and 2 teaspoons salt in a medium bowl until combined. Add the chicken and stir to coat.
• Spread the rice evenly in the bottom of the prepared dish. Pour in the teriyaki mixture, scattering the chicken evenly. Scatter the onion, broccoli and bell pepper evenly over the top.
• Cover with foil and bake until the vegetables have softened but are still vibrant, about 25 minutes. Remove the foil and bake until the juices have thickened and the chicken is cooked through, about 10 minutes more. Let sit for 5 minutes to allow the rice to absorb more of the moisture.
• Top with sliced scallions.

Steps:

• Combine teriyaki sauce and sugar in measuring cup, stirring until sugar dissolves.
• Remove 3 tablespoons of mixture and set aside.
• Pour rest of marinade 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.
• Add enough water to remaining 3 tablespoons teriyaki sauce mixture to measure 2/3 cup; blend in cornstarch.
• Heat oil in large skillet over medium-high heat; add chicken and saute 5 minutes or until chicken is thoroughly cooked through. 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.

Steps:

• In a small pot, blend together soy sauce, sugar. Bring to a simmer while stirring to dissolve the sugar; cool. Add minced garlic, ginger and mirin. Marinate the meat slices in this teriyaki sauce mixture for four hours reserving marinade for Step 2.
• In a large skillet or wok, heat 1/2 tablespoon of vegetable oil. Stir-fry the onion, carrots, broccoli and cabbage until tender crisp. Remove from pan. Add the remaining half tablespoon of vegetable oil to pan. Stir-fry the marinaded beef or chicken. Remove meat.
• Blend the cornstarch with water and pour this into the reserved marinade, stirring to avoid lumps. Pour this into the pan, heat and stir until thickened. Return the cooked beef and vegetables to the pan and stir gently to coat with the sauce.
• Place hot, steamed white rice in individual serving bowls. Place cooked vegetables and meat on the rice. Pour on a small amount of thickened teriyaki sauce. Sprinkle with toasted sesame seeds and sliced green onions.

Steps:

• Heat olive oil in a large nonstick pot on medium heat.
• Add chicken, season with salt and pepper, and sauté for 8 minutes
• Add garlic and ginger, sauté for 2 minutes until fragrant.
• Add 2 cups (480 ml) of water and the rice and stir.
• Cover the pot and bring water to a boil.
• Uncover, stir, then reduce heat to low. Cover and simmer for 15-20 minutes, stirring occasionally to prevent sticking.
• Add broccoli, carrots, and peppers. Stir to combine.
• Add soy sauce, rice vinegar, honey, and Sriracha. Stir to combine.
• Combine ¼ cup (60 ml) of water with the cornstarch to create a cornstarch slurry. Add the cornstarch slurry to the pot and stir, cooking until the sauce thickens (3-4 minutes).
• Enjoy!

Steps:

• In a large skillet, heat the vegetable oil until shimmering. Add the prepared vegetables and saute until crisp-tender, a couple minutes. Season with salt and pepper. In a bowl, serve up a large scoop of Rumbi rice, a scoop of hot vegetables, a scoop of grilled chicken cubes, and a heavy drizzle of Spicy Hawaiian Teriyaki sauce.
• To make the rice: Combine the water, coconut milk, and sugar in a large saucepan. Stir in rice and beans. Bring to a boil over medium heat. Cover, reduce heat, and simmer 18 to 20 minutes, until rice is tender. Fluff with a fork before serving.
• To make the Spicy Hawaiian Teriyaki Sauce: Combine the bottled teriyaki sauce, soy sauce, Sriracha, ginger, salt and brown sugar in a small saucepan. Bring to a boil and then reduce to a simmer. Combine cornstarch and water and SLOWLY add as needed for thickening (you may not need all of it.) It should be slightly syrupy; allow to simmer and thicken, about a minute. Serve warm over your rice bowls. (If you find that the sauce is too thick when it cools, just add a little more teriyaki sauce to it.).

Steps:

• Mix all ingredients in a large pot.
• Cook on stovetop 3 hours or use a slow-cooker.