Teriyaki Chicken Stir-fry, Steamed Rice, Miso Soup and Cucumber Salad
Popularity
4.5
A classic Japanese meal featuring tender grilled chicken glazed in sweet and savory teriyaki sauce, served with fluffy steamed rice, savory miso soup, and a refreshing cucumber salad.
Tender chicken and crisp vegetables tossed in a sweet and savory homemade teriyaki sauce. A perfect weeknight dinner that comes together in under 30 minutes, faster than takeout!
Prep15 min
Cook15 min
Servings4
Serving size: 1 serving
530cal
56gprotein
28gcarbs
19g
Ingredients
1.5 lb Chicken Breast (boneless, skinless, cut into 1-inch cubes)
0.5 tsp Salt
0.25 tsp Black Pepper (freshly ground)
3 tbsp Vegetable Oil (divided)
1 medium head Broccoli (cut into bite-sized florets)
1 large Red Bell Pepper (cored and thinly sliced)
2 medium Carrot (peeled and thinly sliced on a diagonal)
Achieve perfectly fluffy, soft, and separate grains of steamed rice every time with this foolproof recipe. An essential staple in Indian cuisine, this simple method forms the ideal base for a multitude of dishes like dal, sabzi, and rich curries.
A classic Japanese soup made with a savory dashi broth, soft tofu, and nutrient-rich wakame seaweed. This comforting and simple dish is a staple of Japanese cuisine, ready in just 15 minutes.
A crisp, light, and utterly refreshing side dish. Thinly sliced cucumbers and red onion are tossed in a simple tangy vinaigrette. This classic American salad is the perfect palate cleanser for any meal and is ready in just 10 minutes.
About Teriyaki Chicken Stir-fry, Steamed Rice, Miso Soup and Cucumber Salad
A classic Japanese meal featuring tender grilled chicken glazed in sweet and savory teriyaki sauce, served with fluffy steamed rice, savory miso soup, and a refreshing cucumber salad.
This japanese dish is perfect for dinner. With 935.57 calories and 67.66g of protein per serving, it's a nutritious choice for your meal plan.
fat
0.5 cup Low Sodium Soy Sauce
0.25 cup Water (for the sauce)
0.25 cup Mirin (Japanese sweet rice wine)
2 tbsp Brown Sugar (packed)
1 tbsp Cornstarch
1 tsp Toasted Sesame Oil
1 tbsp Sesame Seeds (toasted, for garnish)
2 stalks Green Onion (thinly sliced, for garnish)
Instructions
1
Prepare Sauce & Chicken
In a medium bowl, whisk together the low sodium soy sauce, 1/4 cup water, mirin, and brown sugar. Set aside.
In a separate small bowl, whisk the cornstarch and 2 tbsp of water until smooth to create a slurry. Set aside.
Pat the chicken cubes completely dry with paper towels and season generously with salt and pepper. This helps them brown properly.
2
Cook the Chicken
Heat 2 tbsp of vegetable oil in a large wok or skillet over medium-high heat until the oil shimmers.
Carefully add the seasoned chicken in a single layer, ensuring not to overcrowd the pan (cook in batches if necessary).
Cook for 5-7 minutes, turning occasionally, until golden brown on all sides and cooked through (internal temperature reaches 165°F / 74°C).
Remove the cooked chicken from the wok and set it aside on a plate.
3
Stir-fry Vegetables
Add the remaining 1 tbsp of oil to the hot wok.
Add the sliced carrots and stir-fry for 2 minutes as they take the longest to cook.
Add the broccoli florets and stir-fry for another 3-4 minutes until they become vibrant green and tender-crisp.
Add the sliced bell pepper and cook for 2 minutes until slightly softened but still crisp.
Add the minced garlic and grated ginger to the center of the wok. Stir-fry for 30-60 seconds until fragrant, being careful not to burn them.
4
Combine and Thicken
Return the cooked chicken to the wok with the vegetables.
Give the prepared teriyaki sauce a quick stir and pour it into the wok. Bring the mixture to a simmer and cook for 1 minute to allow the flavors to meld.
Stir the cornstarch slurry again to recombine, then pour it into the simmering sauce.
Continue to cook, stirring constantly, for 1-2 minutes until the sauce thickens and glazes the chicken and vegetables.
5
Finish and Serve
Remove the wok from the heat and stir in the toasted sesame oil for a final burst of flavor.
Garnish with toasted sesame seeds and sliced green onions.
Serve immediately over a bed of steamed white or brown rice, or with your favorite noodles.
Servings
4
Serving size: 1 serving
253cal
5gprotein
55gcarbs
0gfat
Ingredients
1.5 cup basmati rice
3 cup water (for cooking, plus more for rinsing)
Instructions
1
Rinse and Soak the Rice
Place 1.5 cups of basmati rice in a medium bowl.
Add cool water and gently swirl the rice with your fingertips. The water will become cloudy.
Carefully drain the starchy water. Repeat this rinsing process 3-4 times, until the water runs mostly clear.
Add enough fresh water to cover the rice by an inch and let it soak for 30 minutes. This is key for long, fluffy grains.
After soaking, drain the rice completely using a fine-mesh sieve.
2
Cook the Rice
Transfer the drained rice to a heavy-bottomed saucepan with a tight-fitting lid.
Add 3 cups of fresh water.
Place the pan over medium-high heat and bring the water to a rolling boil.
Once boiling, give the rice one gentle stir to prevent sticking.
Immediately reduce the heat to the lowest setting, cover the pot securely, and let it simmer for 12-15 minutes.
Do not lift the lid during this time to keep the steam trapped inside.
3
Rest and Fluff
After 12-15 minutes, turn off the heat. Keep the lid on and let the pot stand undisturbed for another 10 minutes.
This resting period allows the residual steam to finish cooking the grains perfectly.
After resting, remove the lid and use a fork to gently fluff the rice, separating the grains.
Place the dried wakame in a small bowl and cover with warm water. Let it soak for 5-10 minutes until it fully expands and softens, then drain well and set aside.
2
In a medium pot, bring 4 cups of water to a gentle simmer over medium heat. Whisk in the instant dashi powder until it's completely dissolved. Avoid a rolling boil.
3
Gently add the cubed silken tofu to the dashi broth. Allow it to heat through for about 2 minutes.
4
Reduce the heat to low so the soup is no longer simmering. In a small bowl, whisk the miso paste with a few tablespoons of the hot broth until smooth, then stir the mixture back into the pot.
5
Stir in the rehydrated wakame and heat for one minute without boiling. Ladle the soup into four bowls, garnish with sliced scallions, and serve immediately.
