Teriyaki Glazed Chicken Breast Bowl
Tender teriyaki glazed chicken breast served over brown rice creates a balanced, high protein bowl with over 42g of protein. The homemade teriyaki sauce is lower in sugar than store-bought versions while still delivering that authentic sweet and savory flavor.
Homemade teriyaki glazed chicken breast served in a wholesome brown rice bowl for a protein-rich Asian-inspired meal.
Nutrition per serving
Ingredients
Protein
Sauce
Base
Instructions
Cook the Brown Rice
Rinse the brown rice and cook it according to package instructions, which typically takes about 20 minutes. Fluff with a fork when done and keep it warm while you prepare the chicken.
Make the Teriyaki Sauce
Whisk together the low sodium soy sauce, honey, grated ginger, and sesame oil in a small bowl until the honey is fully dissolved into the sauce. Set aside half of the sauce for glazing and use the other half as a marinade.
Cook the Chicken
Heat a non-stick skillet over medium-high heat and add the marinated chicken breasts. Cook for 6 to 7 minutes per side, brushing with the reserved teriyaki sauce during the last 2 minutes of cooking to build up a sticky glaze.
Slice and Assemble Bowls
Remove the chicken from heat and rest for 3 minutes before slicing it thinly against the grain. Divide the brown rice between two bowls, arrange the sliced teriyaki chicken on top, and drizzle with any remaining sauce.
Substitutions
Common mistakes
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