🍗 Teriyaki Chicken Bowl with Garlic Mushrooms, Pineapple, Rice & Cherry Tomatoes 🍍🍄🍚
Prep Time: 20 minutes
Cook Time: 25 minutes
Servings: 2
Calories: Approx. 650 per serving
🛒 Ingredients:
For the teriyaki chicken:
2 chicken breasts, diced
2 tbsp cornstarch (for coating)
1 tbsp oil (for frying)
3 tbsp soy sauce
2 tbsp honey or brown sugar
1 tbsp rice vinegar or apple cider vinegar
1 garlic clove, minced
1 tsp grated ginger
1 tsp sesame oil (optional)
1 tsp sesame seeds (for garnish)
Fresh parsley or scallions (optional garnish)
For the garlic mushrooms:
200 g mushrooms, sliced
1 tbsp butter or olive oil
2 garlic cloves, minced
Salt & pepper
Fresh parsley
Other sides:
1 cup cooked jasmine or basmati rice
1 cup fresh pineapple chunks (or canned in juice, drained)
A handful of cherry tomatoes
👨🍳 Instructions:
Cook the rice:
Rinse and cook your rice according to package instructions. Fluff with a fork and set aside.
Prepare the chicken:
Toss the diced chicken in cornstarch until evenly coated.
In a pan, heat oil over medium heat and fry the chicken until golden and crispy.
In a bowl, mix soy sauce, honey, vinegar, garlic, ginger, and sesame oil.
Pour sauce into the pan with the chicken and let it simmer until thick and glossy. Sprinkle with sesame seeds.
Sauté the mushrooms:
In a separate pan, heat butter or oil.
Add garlic and mushrooms and cook until they release their juices and become golden brown.
Season with salt, pepper, and chopped parsley.
Prepare the pineapple & tomatoes:
Dice the pineapple and halve the cherry tomatoes if desired.
Serve raw or lightly pan-fry the pineapple for extra flavor.
Assemble the bowl:
Arrange rice, teriyaki chicken, sautéed mushrooms, pineapple chunks, and cherry tomatoes in a bowl or plate.
Garnish with extra parsley or scallions if you like.
✅ Tips:
Use tofu or cauliflower instead of chicken for a vegetarian option.
Add steamed edamame or shredded carrots for extra crunch.
Store leftovers in an airtight container for up to 3 days.