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Teriyaki Chicken Sweet Potato Rice Bowl – Healthy & Delicious!

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This Teriyaki Chicken With Sweet Potato Rice Bowl is a comforting dish that combines tender chicken coated in a savory teriyaki glaze with creamy sweet potato rice. It’s a wholesome meal that brings family together with every delicious bite.

Ingredients

Scale
  • 1 lb (450 g) boneless, skinless chicken thighs
  • 1 tablespoon vegetable oil
  • 1/4 cup soy sauce (low sodium recommended)
  • 1/4 cup mirin (sweet rice wine)
  • 2 tablespoons brown sugar
  • 1 tablespoon rice vinegar
  • 1 teaspoon minced garlic
  • 1 teaspoon minced ginger
  • 1 teaspoon sesame oil
  • 1 tablespoon cornstarch (optional, for thickening)
  • 1 tablespoon water (optional, for cornstarch slurry)
  • Sesame seeds (for garnish)
  • Chopped green onions (for garnish)
  • 1 cup rice (white or brown, depending on preference)
  • 1 medium sweet potato (about 1 cup diced)
  • 2 cups water or chicken broth (for cooking rice)
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • Optional: 1/2 teaspoon garlic powder or onion powder for extra flavor
  • Steamed broccoli or mixed vegetables (optional)
  • Additional sesame seeds and green onions for garnish

Instructions

  1. Start by preparing your sweet potato rice. Peel and dice the sweet potato into small, uniform cubes (about 1/2-inch pieces) to ensure even cooking. Set aside.
  2. In a medium pot, add 1 cup of rice and rinse it under cold water until the water runs clear. This helps remove excess starch and prevents the rice from becoming gummy. Then, add 2 cups of water or chicken broth to the pot.
  3. Add the diced sweet potato to the pot with the rice. Bring the mixture to a boil over medium-high heat, then reduce to a simmer, cover, and let cook for 15-20 minutes until the rice is tender and the sweet potato is soft. Be careful not to lift the lid while cooking, as this can affect the cooking time.
  4. While the rice is cooking, prepare the teriyaki chicken. Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Once hot, add the chicken thighs and cook for about 5 minutes on each side until golden brown and cooked through. The internal temperature should reach 165°F (75°C). Avoid overcrowding the pan to ensure even cooking.
  5. In a bowl, whisk together the soy sauce, mirin, brown sugar, rice vinegar, minced garlic, minced ginger, and sesame oil. Pour this sauce over the cooked chicken in the skillet. Allow it to simmer for about 3-5 minutes, stirring occasionally, until the sauce thickens slightly. If desired, mix 1 tablespoon of cornstarch with 1 tablespoon of water to create a slurry and add it to the sauce for extra thickness.
  6. Once the sweet potato rice is done, fluff it with a fork, and season with salt, pepper, and optional garlic or onion powder to taste. The sweet potatoes should be tender and easy to mash with a fork.
  7. To serve, scoop a generous portion of sweet potato rice into bowls and top with the teriyaki chicken. Drizzle with extra sauce from the pan and garnish with sesame seeds and chopped green onions. If you like, add steamed broccoli or mixed vegetables for added color and nutrition.

Nutrition

Keywords: For optimal flavor, let the teriyaki sauce simmer for a few extra minutes. You can substitute quinoa for rice for a healthier option, or use tofu instead of chicken for a vegetarian version.

Find it online: https://mamablueberry.com/teriyaki-chicken-sweet-potato-rice-bowl-healthy-delicious/