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Teriyaki Chicken Bowl

Teriyaki Chicken Bowl


2 boneless skinless chicken breasts, pounded to ½” thick, sliced in ½” strips

2 Cups broccoli florets

2 Tbsp sesame oil, divided (or olive oil)

1 ½ Cups shredded carrots

3 Cups rice, prepared

½ Cup Kinder’s Teriyaki Sauce & Glaze

¼ Cup green onion, chopped for garnish (optional)

2 Tbsp sesame seeds for garnish (optional)

  1. Cover chicken with Teriyaki sauce and marinate for 30 min – 1 hour in refrigerator prior to cooking.
  2. In a large skillet, heat sesame oil over medium-high heat.
  3. Add the chicken and cook until golden and almost cooked through, about 10 minutes (flipping halfway through).
  4. Drizzle 2-4 Tbsp of Teriyaki sauce over chicken and simmer until sauce has thickened and chicken is cooked through. Internal temperature should reach at least 165 °F.
  5. Remove chicken and let rest on plate.
  6. In same skillet, heat 1 Tbsp of sesame oil and add broccoli. Cook for 3 minutes.
  7. Add carrots and cook for additional 2 minutes until cooked but still crunchy.
  8. Add remaining Teriyaki sauce, combine and cook for 1 minute.
  9. Remove from heat. Place chicken and vegetables on top of rice. Garnish with sesame seeds and green onion. Serve and Enjoy.
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