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Yoshinoya Style Teriyaki Chicken and Vegetable Bowl

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“I had food at a Yoshinoya Restaurant in California and loved it. I wanted to have the same easy, quick and yummy food that I had there.”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook rice according to directions.
  2. Slice onion thinly. Cut chicken into bite-sized pieces, removing bones. Put soy sauce, sugar, mirin, sake, ginger juice and garlic in a pan. Add onion slices in the pot and simmer for a few minutes.
  3. Boil enough water for 1/2 package of frozen carrots, broccoli and cauliflower. When water is at a boil, add contents of package of vegetables as well as 1/4 head of cabbage. When vegetables are almost done, (3-4 minutes), drain them. Add chicken and drained vegetables into the pan and simmer for a few minutes.
  4. Serve hot steamed rice in a deep rice bowl. Put the chicken and vegetable topping on the top of rice. Place some beni shoga on the top if you would like.

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