Teriyaki Chicken Bowls

Succulent chicken thighs glazed in a sweet and savory teriyaki sauce, served over instant white rice with a side of vibrant steamed edamame.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 2
• Cuisine: Japanese
• Difficulty: Easy
• Cost: $2.05/serving

Dietary

• Dairy-Free
• Nut-Free
• Egg-Free
• High-Protein

Tags

• quick
• stir-fry
• savory

Ingredients

• 6 ounce chicken thighs (boneless, skinless, cut into 1-inch pieces)
• 1 tablespoon olive oil
• 0.25 cup teriyaki sauce
• 0.5 cup instant white rice
• 1 cup shelled edamame

Instructions

1. Cook the instant white rice according to package directions. Set aside.
2. Steam or microwave the frozen shelled edamame according to package directions until heated through. Set aside.
3. Heat the olive oil in a large skillet over medium-high heat. Add the chicken thighs and cook, stirring occasionally, until browned on all sides and cooked through, about 7-10 minutes.
4. Pour the store-bought teriyaki sauce over the cooked chicken in the skillet. Stir and simmer for 2-3 minutes, allowing the sauce to thicken slightly and coat the chicken.
5. Divide the cooked white rice into two bowls. Top each with the teriyaki chicken and a side of steamed edamame.

Notes

Garnish with a sprinkle of sesame seeds or chopped green onions if desired for extra flavor and presentation. Using boneless, skinless chicken breasts is also an option if preferred.

Nutrition (per serving)

• Calories: 500
• Protein: 29 g
• Carbohydrates: 49.5 g
• Fat: 16 g
• Fiber: 4 g
• Sodium: 500 mg
• Saturated Fat: 3 g
• Sugar: 6 g
• Cholesterol: 80 mg