Name: Teriyaki chicken and rice bowl
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 1/4 cup white rice; 1/2 cup water; 1/4 tsp salt; 6 oz boneless skinless chicken breast, cut into 1-inch pieces; 1 1/2 tbsp teriyaki sauce; 1 tsp mayonnaise; 1 tsp canola oil; 1/2 tsp black pepper

Ingredients

8 items

¼ cup white rice
½ cup water
¼ tsp salt
6 oz boneless skinless chicken breast, cut into 1-inch pieces
1½ tbsp teriyaki sauce
1 tsp mayonnaise
1 tsp canola oil
½ tsp black pepper

Instructions

Prep 15 min · Cook 20 min

In a small saucepan, combine the rice, 1/3 cup of the water, and half the salt. Bring to a boil over high heat. Reduce to low, cover, and simmer for 15 minutes. Remove from heat and let rest, covered and unopened, for 5 minutes.
Heat the oil in a 12-inch skillet over medium-high heat. Season the chicken pieces with the remaining salt and the black pepper. Add the chicken to the skillet in a single layer and cook for 4 minutes, flip, and cook for 3 minutes more until the pieces are golden and opaque in the center. Done when opaque in the center, 165°F.
Pour the teriyaki sauce over the chicken in the skillet. Toss to coat and cook for 2 minutes until the sauce is bubbling, the chicken is cooked through, and the glaze is thick enough to cling to the meat. Done when sauce thick enough to cling, 165°F.
In a small dish, whisk the mayonnaise with the remaining 2 tsp of water until smooth. Fluff the rice with a fork and place it in a bowl. Top with the teriyaki chicken and drizzle the thinned mayonnaise over the top.

Nutrition

Ingredients

Instructions

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