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Teriyaki Chicken Brown Rice Bowls
with edamame / sesame kale

Active: 45 minTotal: 45 min
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Teriyaki sauce is the perfect combination of sweet and savory that takes this chicken rice bowl to the next level! Served with a side of edamame and sesame kale, this nutritious meal is packed with protein, whole grains, and leafy greens.
Smarts: Massaging the kale leaves with the dressing will allow the kale to tenderize and soften.

Ingredients

Servings:
4
Metric
Teriyaki Chicken Brown Rice Bowls:
  • Rice, uncooked brown - 3/4 cup
  • Green onions - 2 stalks, chopped, green and white parts separate
  • Chicken breasts, boneless and skinless - 1 lb, cubed (sub chicken thighs)
  • Oil, cooking - 1 Tbsp
Teriyaki Sauce:
  • Garlic - 2 cloves, chopped
  • Ginger, fresh (opt) - 2 tsp, grated
  • Cornstarch - 1 Tbsp
  • Brown sugar - 3 Tbsp
  • Soy sauce, low-sodium - 3 Tbsp
  • Water - 1/2 cup
  • Vinegar, rice - 1 Tbsp
  • Oil, toasted sesame - 2 tsp
Sesame Kale:
  • Kale - 5 oz, stems discarded and leaves chopped
  • Edamame, shelled - 1 cup
  • Vinegar, rice - 2 tsp
  • Oil, toasted sesame - 2 tsp
  • Salt - 1/2 tsp
  • Sesame seeds, white - 2 tsp

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Prep

  1. Brown rice - (Double if making Wednesday’s meal.) Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check brown rice at ~45 min. Rice is done when it's tender and has absorbed all the water. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)
  2. Make teriyaki sauce - Chop garlic. Grate ginger. Combine garlic, ginger, cornstarch, sugar, soy sauce, water, vinegar (portion for sauce), and sesame oil (portion for sauce). (Can be done up to 5 days ahead)
  3. Kale / Green onions - Prep as directed. Store separately. (Can be done up to 2 days ahead)
  4. Chicken - Cube chicken. Tenderize with a fork and season with some salt and pepper. (Can be done 1 day ahead)
  5. Edamame - If using frozen, defrost.

Make

  1. Whisk together vinegar, sesame oil (portions for kale), and salt. Add kale leaves and toss to coat in dressing. Use your hands to rub dressing into leaves (this will tenderize them). Top with edamame and sesame seeds. Set aside.
  2. Heat a wok with cooking oil over medium-high heat. Add chicken and white parts of green onions to heated oil. Saute until chicken is cooked through, 3 to 5 minutes.
  3. Pour teriyaki sauce over chicken and simmer until sauce thickens, ~1 minute.
  4. If rice was made ahead, reheat in the microwave (reserve half if doubled).
  5. Assemble bowls by topping rice with chicken, sauce, and green parts of green onions. Serve sesame kale on the side. Enjoy!
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Reviews

This meal has 35 reviews

Easy and healthy weeknight meal that everyone enjoyed. Need we say more?!

By: Matt
Posted: Dec 18, 2018
Diet: Original

Everybody in the family really enjoyed it!

By: Eva
Posted: Dec 17, 2018
Diet: Original

Delicious! Added roasted butternut squash as another side, glazed with a sweet hoisin sauce.

By: Jennifer
Posted: Dec 16, 2018
Diet: Gluten-free

Skipped the kale salad but the chicken was great!

By: Jenna
Posted: Dec 16, 2018
Diet: Original

This was so good and easy for a weeknight.

By: Sarah
Posted: Dec 15, 2018
Diet: Vegetarian

Delicious! Easy. We cut the brown sugar by 1/3 and the water by 1/2.

By: Samantha
Posted: Dec 15, 2018
Diet: Vegetarian