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    You are in: Home / Recipes / Yoshinoya Style Teriyaki Chicken and Vegetable Bowl Recipe
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    Yoshinoya Style Teriyaki Chicken and Vegetable Bowl

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    Member #610488's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Teriyaki Sauce

    Directions:

    1. 1
      Cook rice according to directions.
    2. 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. 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. 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.

    Ratings & Reviews:

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    Nutritional Facts for Yoshinoya Style Teriyaki Chicken and Vegetable Bowl

    Serving Size: 1 (453 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1023.7
     
    Calories from Fat 140
    13%
    Total Fat 15.6 g
    24%
    Saturated Fat 4.4 g
    22%
    Cholesterol 78.9 mg
    26%
    Sodium 2713.2 mg
    113%
    Total Carbohydrate 180.3 g
    60%
    Dietary Fiber 4.8 g
    19%
    Sugars 20.0 g
    80%
    Protein 35.0 g
    70%

    The following items or measurements are not included:

    frozen broccoli carrots cauliflower mix

    ginger juice

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