Best 3 Yoshinoya Style Teriyaki Chicken And Vegetable Bowl Recipes
Are you craving a delicious and flavorful meal that combines the savory taste of teriyaki chicken with a variety of fresh vegetables? Look no further than the yoshinoya style teriyaki chicken and vegetable bowl. This dish is a perfect blend of protein, carbohydrates, and micronutrients, making it a well-balanced and satisfying meal. In this article, we will guide you through the process of creating this delightful dish, providing you with a step-by-step recipe and helpful tips to ensure a perfect result every time. So, gather your ingredients, prepare your kitchen, and let's embark on a culinary journey to create a mouthwatering yoshinoya style teriyaki chicken and vegetable bowl.
Here are our top 3 tried and tested recipes!
YOSHINOYA STYLE TERIYAKI CHICKEN AND VEGETABLE BOWL
I had food at a Yoshinoya Restaurant in California and loved it. I wanted to have the same easy, quick and yummy food that I had there.
Provided by Member 610488
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cook rice according to directions.
- Slice onion thinly. Cut chicken into bite-sized pieces, removing bones. Put soy sauce, sugar, mirin, sake, ginger juice and garlic in a pan. Add onion slices in the pot and simmer for a few minutes.
- Boil enough water for 1/2 package of frozen carrots, broccoli and cauliflower. When water is at a boil, add contents of package of vegetables as well as 1/4 head of cabbage. When vegetables are almost done, (3-4 minutes), drain them. Add chicken and drained vegetables into the pan and simmer for a few minutes.
- Serve hot steamed rice in a deep rice bowl. Put the chicken and vegetable topping on the top of rice. Place some beni shoga on the top if you would like.
SHEET PAN CHICKEN TERIYAKI AND VEGETABLES
A meal that can be prepped, tossed onto a baking sheet and then thrown in the oven? That's a true weeknight savior. You can whip up the teriyaki sauce from scratch or, to save even more time, use your favorite bottled version.
Provided by Kelly Senyei
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 400 degrees F. Line a large rimmed baking sheet with foil and grease with nonstick cooking spray.
- Cut the chicken and bell pepper into 1-inch strips. Thinly slice the carrots lengthwise, then cut into 1-inch batons. Cut the broccoli into small florets.
- Transfer the chicken strips to a medium bowl, add the teriyaki sauce and a pinch each of salt and pepper and toss to combine.
- Combine the peppers, carrots, broccoli and sugar snap peas in a large bowl. Add the olive oil and a pinch each of salt and pepper and toss well to combine. Arrange the chicken and vegetables on the prepared baking sheet, spreading them into an even layer with as little overlap as possible.
- Bake until the chicken is cooked through and the vegetables are tender, 20 to 25 minutes.
- Divide the chicken and vegetables among serving plates. Sprinkle with sesame seeds and serve alongside rice or noodles, if desired.
- Whisk together the soy sauce, pineapple juice, brown sugar, garlic, ginger and 1/4 cup water in a medium saucepan. Cook over medium heat, whisking constantly, until the sugar has completely dissolved.
- Whisk together the cornstarch with 1 tablespoon water in a small bowl to make a slurry. Whisk the slurry into the sauce and simmer until it has thickened to the consistency of syrup, about 5 minutes.
- Remove from the heat, pour into a small heatproof bowl and let cool. Use right away or refrigerate for up to 3 days.
TERIYAKI CHICKEN BOWL
Make and share this Teriyaki Chicken Bowl recipe from Food.com.
Provided by swirlycinnacakes
Categories One Dish Meal
Time 3h5m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Mix all ingredients in a large pot.
- Cook on stovetop 3 hours or use a slow-cooker.
Nutrition Facts : Calories 490.5, Fat 28.8, SaturatedFat 8.2, Cholesterol 157.9, Sodium 4167.4, Carbohydrate 17, Fiber 0.6, Sugar 13.7, Protein 40.1
Tips:
- Choose the right cut of chicken: Boneless, skinless chicken thighs or breasts are best for this recipe, as they are juicy and flavorful. If you use chicken breasts, be sure to pound them thin so they cook evenly.
- Use a good quality teriyaki sauce: The teriyaki sauce is the key to the flavor of this dish, so be sure to use a good quality sauce. You can either make your own or use a store-bought sauce.
- Marinate the chicken: Marinating the chicken in the teriyaki sauce for at least 30 minutes helps to infuse it with flavor. If you don't have time to marinate the chicken, you can simply toss it with the sauce before cooking.
- Cook the chicken over medium heat: Cooking the chicken over medium heat helps to prevent it from burning and drying out. Be sure to stir the chicken frequently so that it cooks evenly.
- Don't overcook the vegetables: The vegetables should be cooked until they are tender-crisp. Overcooking them will make them mushy and bland.
- Serve the chicken and vegetables over rice: Rice is the traditional accompaniment to this dish, but you can also serve it with noodles or quinoa.
Conclusion:
This Yoshinoya-style teriyaki chicken and vegetable bowl is a quick and easy meal that is packed with flavor. It's perfect for a weeknight dinner or a casual lunch. With a few simple tips, you can make this dish at home that tastes just like the one from your favorite Japanese restaurant. So next time you're craving teriyaki chicken, give this recipe a try!
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