Teriyaki Chicken Bowl
A quick and easy rice bowl good for lunch or dinner that is both delicious and satisfying. Easily substitute with any protein or veggies for a one-of-a-kind teriyaki bowl!
Ingredients (serves 4):
To Cook in the Rice Cooker:
For Teriyaki Sauce:
For Vegetables:
For Chicken:
For Topping (optional):
Measure rice accurately using the measuring cup that came with your rice cooker. Rinse rice until water clears, drain and place in the inner cooking pan.
Add water to water level 3 for “WHITE RICE.” Cook the rice using the “REGULAR” (if available), or the "WHITE RICE" setting.
While rice is cooking, make the teriyaki sauce. In a saucepan, combine soy sauce, mirin (or maple syrup) and sugar. Bring sauce to a boil over high heat. Reduce heat to low and simmer until 1/4 of sauce evaporates, about 15 minutes. If maple syrup was used, simmer for only 5 minutes.
In a small bowl combine corn starch and water, then add to the sauce. Stir and cook for 2 more minutes. Turn heat off and set aside.
Cook the vegetables. In a saucepan, place carrots and chicken broth and bring to a boil over medium heat. Cover with lid and cook for three minutes. Add broccoli, cabbage, salt and black pepper, cover with lid and cook for at least 5 minutes or until almost all liquid evaporates from the pan. Set aside.
Prepare the chicken. Cut chicken breast against the grain into approximately 1/2 inch thick and 1 inch wide strips. Sprinkle salt and black pepper.
Heat vegetable oil in a frying pan over medium-low heat, cook chicken for about 4 minutes or until the surface browns. Turn and cook for 2 minutes or until cooked through. Turn heat off, transfer to a plate, cover with foil and set aside.
When rice completes cooking, gently fluff the rice using the rice spatula. Distribute evenly into 4 bowls, arrange chicken and vegetables on top. Top with white sesame and green onion if preferred. Enjoy!
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