Teriyaki Chicken Bowl
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Pan-seared chicken thighs in a homemade teriyaki glaze, served over brown rice with vegetables and sesame seeds. A balanced, well-executed bowl that works for weeknight dinners and meal prep.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 tablespoon olive oil
- 1 ½ pounds chicken thighs (skinless and boneless, see note 2)
- ¼ teaspoon ground black pepper
- ½ teaspoon salt
- 3 cloves garlic (minced)
- 1 tablespoon grated fresh ginger
- ¼ cup low sodium soy sauce (or tamari)
- ¼ cup water
- 1 tablespoon rice wine vinegar
- 1 teaspoon toasted sesame oil
- 2 tablespoon honey
- 1 tablespoon brown sugar
- 2 teaspoons cornstarch ((cornflour))
- 1 teaspon toasted sesame seeds
- cooked white or brown rice
- edamame beans (thawed, and prepared according to package instructions)
- Sliced avocado
- grated carrot
- sliced green onion
- lime wedges
- toasted sesame seeds
- Sriracha sauce
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 1073mg
- Total sugar
- 14g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1110mg
- Calcium
- 111mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1073MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.