The Teriyaki Chicken Bowl is one of most requested for good reason! Not only is this delicious, but it’s BEAUTIFUL. It’s super easy to present and it has so many pretty colours.
Why You’ll Love This Teriyaki Chicken Bowl Recipe
Not only is this super easy to present and it has so many pretty colours. This dish includes a bright green broccoli, red pepper and it really contrasts with the yellow bean sprouts and red cabbage that it kind of looks like you are eating a delicious rainbow!
There’s also a lot of great texture in this dish, if you have are looking for an easy restaurant dish that’s delicious and filled with veggies – this is it!
How To Make This Teriyaki Chicken Bowl Recipe
This recipe is made of a few parts.
The teriyaki chicken and veggies, the spicy yogurt, the sweet and sour cabbage and the toppings.
The best order to make it is to prepare the sauce and marinate the chicken overnight. Then prep the veggies before cooking because the assembly is very quick. However, if you don’t have time to marinate the chicken overnight, you can also marinate while prepping the veggies.
1. Prepare the teriyaki sauce or purchase the Kikkoman Teriyaki Sauce (it’s the brand Cactus Club uses!). If you have time, marinate the chicken 30 minutes to overnight.
2. Begin cooking the rice.
2. Prepare and chop vegetables and toppings.
3. Saute the shallots and chicken.
4. Prepare the sweet and sour cabbage and spicy yogurt while the chicken is cooking.
5. Add the vegetables to the chicken and teriyaki sauce.
6. Finish prepping the sauce and toppings.
7. Assemble the rice, add the spicy yogurt on top of the rice, spoon the chicken and vegetables in teriyaki sauce around the rice. Then top it with the sweet and sour cabbage, bean sprouts, cilantro and green onions!
How To Serve Teriyaki Chicken Bowl Recipe
This dish is served with a spicy yogurt and a sweet and sour cabbage.
I added chili oil to the spicy yogurt to create another level to the spice and tie in the flavours but it is optional.
I’m sure the Cactus Club’s original recipe also brines the red cabbage for much longer, but I did a super quick version! It’s important not to boil it for too long so it doesn’t lose it’s crunch.
Teriyaki Chicken Bowl Recipe Tips
I was really lucky with this recipe I had followers who worked at Cactus Club tell me exactly which brand of teriyaki sauce they used. So if you don’t want to make it, you can buy it! It is the Kikkoman Teriyaki Sauce brand. I personally found it a little salty so I would suggest adding some honey or water to it, but you can buy it online or it’s available at T&T or in some Superstores.
I’ve tried this recipe a couple of times and if you have time, marinate the chicken overnight in the teriyaki sauce, but if you don’t have time, it works fine too!
It might not be easy to see in the pictures, but it’s best to add in the teriyaki sauce before the veggies! When making the sauce, it takes a couple minutes to thicken and it just saves some time to add the sauce first and then the veggies. It’s only a few minutes so it’s not a big deal, but it was to me because I was running late when I made this recipe last and every minute counts when you are hungry!
The Teriyaki Chicken Bowl Recipe
Ingredients
Makes 2 Servings
Teriyaki Sauce (If you like have time, marinate the chicken in the sauce 30 mins to overnight!) If you don’t want to make it, the brand Kikkoman Teriyaki Sauce is the one the Cactus Club uses!
1/4 Cup Soy Sauce
1/2 Tbsp Chinese Cooking Wine
1.5 Tbsp Honey
1/2 Tbsp Water
1/2 Tbsp Rice Vinegar
1/2 Tbsp Onion Powder
1/2 Tbsp Garlic Powder
2 Tsp Corn Starch
1/4 Tsp Pepper (Or to taste!)
Base
1 Cup of Cooked Rice
Teriyaki Chicken and Vegetables
2 Small Shallots (Finely Diced)
3 Boneless Skinless Chicken Thighs or Breast (Cut into 1 inch pieces)
1 Small Red Pepper Chopped (or 1/2 a Large Red Pepper)
1 Stalk of Florets or Broccoli (Remove Stalk and Chop Florets into bite-size pieces)
2 Stalks of Celery (Sliced)
1/2 Can of Water Chestnuts (Sliced along the with so it’s circular)
1/3 Cup of Peas (Thawed from frozen or canned)
1 Tbsp Sesame Seeds
1 Tbsp of Chopped of Cilantro
1 Green Onion (Sliced in small circles)
Sweet and Sour Red Cabbage
1 Cup of Red Cabbage (Shredded)
1 Tbsp Sugar
1/2 Cup of Boiling Water
1/4 Cup of Balsamic Vinegar
Spicy Yogurt
1/4 Cup of Plain Yogurt
1/4 Cup of Mayo
1/2 Tsp Garlic Powder
1/2 Tsp Lemon Juice
1 Tsp Smoked Paprika
1 Tsp Cayenne Powder
1 Tsp Rice Vinegar
1 Tsp Dill (Fresh is best but dried works too!)
Optional: 1 Tsp of Chilli Oil
Toppings
1/4 Cup of Bean Sprouts
2 Green Onions (Thinly sliced lengthwise into 2 inches lengt)
1 Tbsp Cilantro Roughly Chopped
Instructions
- Combine the Soy Sauce, Chinese Cooking Wine Soy Sauce, Honey
Water, Rice Vinegar, Onion Powder, Garlic Powder, Corn Starch, and Pepper to make the Teriyaki Sauce. If you have time, marinate the chicken for 30 minutes to overnight. - Cook rice as per directions.
- Combine Yogurt, Mayo, Smoked Paprika, Cayenne, Garlic Powder, Dill, Rice Vinegar, and Lemon Juice to make Spicy Yogurt. Optional, but you can also add chilli oil if you like additional spice.
- Prepare the Sweet and Sour Cabbage by bringing the water up to a boil. Add the sugar until dissolved and then add Balsamic Vinegar to create the sweet and sour effect and red cabbage. Make sure to not let it sit for too long because the cabbage should retain it’s crunch (about 5 mins).
- In a sauce pan, add in Sesame Oil and lightly saute the shallots. Add in the chicken and then add in the teriyaki sauce. Allow it thicken a bit before adding in the Red Pepper, Broccoli, Celery, Water Chestnuts, Peas and Sesame Seeds. Take 1 Tbsp of cilantro and 1 green onion sliced and add it into the pan.
- In a large serving bowl/plate place the rice in circular pile at the bottom. I like to use a small rice bowl to create the shape. Top rice with the spicy yogurt sauce. Add the teriyaki chicken and veggies around the rice pile. Then add the red cabbage on top and then the bean sprouts and rest of the green onion and cilantro.
- Serve immediately and enjoy!
