Teriyaki Chicken Bowl
This easy Teriyaki Chicken Bowl is a hundred times better than take out and so simple to make! Chicken marinated in sweet teriyaki sauce and charbroiled until tender and juicy. It combines simple ingredients and offers big flavor. So yummy and easy enough for a simple weeknight meal!
Prep Time 15 minutes
Cook Time 15 minutes
resting 10 minutes
Total Time 30 minutes
Servings 4 servings
- 6-8 boneless skinless chicken
- 2 cups soy sauce
- ¾ cup brown sugar
- 1 inch piece ginger root grated
- 2 cloves garlic grated
- ¼ cup sesame seed oil
- 1 bunch green onions chopped (green and white parts)
- cooked rice
- grilled or steamed vegetables
Measure the soy sauce and brown sugar, grate the ginger root and garlic. Place in a large ziploc bag.
Chop the onions and add them to the bag, add the sesame oil. Mix well. Scoop out about half a cup and set aside to reserve.
Next add the chicken to the ziplock bag. Refrigerate for at least two hours. You can even leave it overnight. (This is simple enough to put together before work in the morning and grill when you get home.)
When it's time to grill, remove the chicken from the bag shaking off the excess liquid. Discard the liquid. Grill the chicken until the thighs are completely cooked thru - about 6-8 minutes per side depending on the size of the meat.
Remove from the grill and and place on a plate. Cover loosely with foil and allow the meat to rest for 10 minutes . Chop into small bite sized pieces.
While the meat is resting put the reserved sauce in a small pan on the stove. Bring it to a boil, then turn the burner on low and allow to simmer and reduce for ten minutes.
Serve the meat over cooked rice, drizzle with reduced teriyaki sauce. If desired, grill or steam vegetables and serve alongside.
Calories: 544kcal | Carbohydrates: 47g | Protein: 48g | Fat: 18g | Saturated Fat: 2g | Cholesterol: 108mg | Sodium: 6688mg | Potassium: 927mg | Fiber: 1g | Sugar: 42g | Vitamin A: 80IU | Vitamin C: 3.1mg | Calcium: 69mg | Iron: 3.7mg