# Chicken Teriyaki Rice Bowl

Sticky glazed chicken thigh over rice with edamame and spring onion.

15 min. Serves 2. 500 kcal per serving.

## What you need

- 300g boneless, skinless chicken thighs, in strips
- 1 tsp vegetable oil
- 2 tbsp soy sauce
- 1 tbsp honey
- 1 tbsp rice vinegar
- 1 tsp cornflour
- 250g pouch cooked rice
- 100g frozen edamame beans (soya)
- 1 spring onion, sliced
- 1 tsp sesame seeds

## How to make it

Chicken Teriyaki Rice Bowl

1. **Step 1**: Fry the chicken in oil over a high heat for 7 to 8 minutes until cooked through.
2. **Step 2**: Mix the soy, honey, vinegar, cornflour and 2 tbsp water, pour in and bubble for 1 minute until glossy.
3. **Step 3**: Cook the edamame in boiling water for 3 minutes and heat the rice.
4. **Step 4**: Serve the chicken over rice with edamame, spring onion and sesame seeds.

## Nutrition per serving

Per serving, rounded. These are estimates, not a prescription.

| Per serving | Amount |
| --- | --- |
| Energy | 500 kcal |
| Protein | 37 g |
| Carbohydrate | 52 g |
| Fat | 16 g |

This recipe fits these eating styles by the numbers and the ingredients: High protein.

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Source: https://nomeriu.com/recipes/chicken-teriyaki-rice-bowl
Last updated: 2026-09-24