Japanese Teriyaki Chicken Breakfast Bowl
Prep 20 min · Cook 20 min · Serves 5 · medium
A flavorful and nutrient-packed breakfast bowl featuring teriyaki-glazed chicken, fluffy jasmine rice, and a variety of fresh vegetables.
Ingredients
- 1.5 lbs boneless, skinless chicken thighs
- 1/2 cup teriyaki sauce
- 2 cups jasmine rice
- 1 cup carrots, julienned
- 1 cup edamame, shelled
- 1/2 cup scallions, sliced
- 2 tbsp sesame seeds
- 10 large fried eggs
Instructions
- 1
1. In a large skillet, cook the chicken thighs in the teriyaki sauce over medium-high heat until cooked through, about 15-20 minutes. Remove from heat and shred the chicken.
- 2
2. Meanwhile, cook the jasmine rice according to package instructions.
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