Homemade Ajinomoto Ajinamoto Chicken Teriyaki Rice Bowl Recipe: A Healthier, Tastier Version of the Classic

Category: Rice Bowl

Introduction

Ajinomoto's Chicken Teriyaki Rice Bowl is a beloved convenience food that has captured the hearts and taste buds of many with its sweet, savory, and umami-rich flavors. The dish, a perfect blend of tender chicken, flavorful teriyaki sauce, and fluffy rice, has become a staple in many households. However, store-bought versions often come with added preservatives, higher sodium content, and refined sugars, which can be a concern for health-conscious individuals. Making this dish at home allows you to enjoy the same delicious taste with the added benefits of using fresh, wholesome ingredients, reducing sodium and sugar, and customizing the recipe to suit your dietary preferences.

I remember first trying the Ajinomoto Chicken Teriyaki Rice Bowl during my university days. It was a quick and satisfying meal that became a regular in my busy schedule. However, as I started paying more attention to what I eat, I realized the need to recreate this favorite dish in a healthier way. After several trials and tweaks, I finally nailed a homemade version that not only tastes identical to the original but is also better for you.

Why Make It at Home?

Making your own Chicken Teriyaki Rice Bowl at home offers several advantages. For one, you can control the amount of sugar and sodium that goes into the teriyaki sauce, making it a healthier option. Additionally, using fresh chicken breast ensures higher protein quality and fewer additives. Customization is another big plus – you can add your favorite vegetables, adjust the spice level, or even make it gluten-free by substituting the soy sauce. Plus, homemade meals are often more cost-effective and can be prepared in large batches for meal prep.

Personal Anecdote

The journey to recreating this recipe was not without its challenges. I recall a particular attempt where the teriyaki sauce turned out too runny, and the chicken was overcooked. Frustrated but determined, I went back to the drawing board, adjusting the cooking times and sauce consistency. The breakthrough came when I decided to use a mixture of honey and brown sugar for a richer flavor and added cornstarch to thicken the sauce. The result was nothing short of magic – a dish that was not only healthier but also more flavorful than the store-bought version.

Recipe Details

• **Prep Time:20 minutes
• **Cook Time:25 minutes
• **Total Time:45 minutes
• **Yield:4 servings

Ingredients

For the Chicken:

• 1 lb (450g) boneless, skinless chicken breast or thighs, cut into bite-sized pieces
• 2 tbsp (30g) cornstarch
• 1 tsp (5g) garlic powder
• 1 tsp (5g) onion powder
• 1/2 tsp (2g) black pepper
• 1/4 tsp (1g) salt

For the Teriyaki Sauce:

• 1/2 cup (120ml) low-sodium soy sauce (or tamari for gluten-free)
• 1/4 cup (60ml) water
• 2 tbsp (30g) honey
• 2 tbsp (30g) brown sugar
• 2 tbsp (30g) rice vinegar
• 2 tbsp (30g) grated ginger
• 2 cloves garlic, minced
• 1 tsp (5g) sesame oil
• 1 tbsp (15g) cornstarch

For the Rice:

• 1 cup (180g) Japanese short-grain rice (such as Koshihikari or Calrose)
• 2 cups (400ml) water
• 1 tsp (5g) rice vinegar
• 1 tsp (5g) sugar
• 1 tsp (5g) salt

Optional Toppings:

• Sesame seeds
• Diced green onions
• Sliced pickled ginger
• Shredded daikon radish
• Cucumber slices

Instructions

• Prepare the Rice:

• Rinse the rice thoroughly and soak in water for 10 minutes. Drain well.

  • In a medium saucepan, combine the rice and 2 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes until cooked.
  • While the rice cooks, prepare the seasoning by mixing rice vinegar, sugar, and salt in a small saucepan. Heat until the sugar and salt dissolve, then set aside.
  • Once the rice is cooked, gently fold in the seasoning mixture using a wooden spatula. Allow the rice to cool slightly before serving.

• Marinate the Chicken:

• In a large bowl, whisk together cornstarch, garlic powder, onion powder, black pepper, and salt.

  • Toss the chicken pieces in the cornstarch mixture until evenly coated.

• Cook the Chicken:

• Heat 2 tablespoons of oil in a large skillet over medium-high heat.

  • Add the chicken in batches to avoid crowding the pan. Cook for 5-6 minutes on each side until golden brown and cooked through.
  • Remove the chicken from the skillet and set aside.

• Make the Teriyaki Sauce:

• In the same skillet, add a little more oil if necessary, then sauté the minced garlic and grated ginger until fragrant.

  • In a small bowl, whisk together soy sauce, water, honey, brown sugar, rice vinegar, and sesame oil.
  • Pour the sauce mixture into the skillet and bring to a simmer.
  • In a separate small bowl, mix cornstarch with a little water until smooth. Stir into the sauce and continue to simmer until thickened, about 3-5 minutes.

• Combine Chicken and Sauce:

• Return the cooked chicken to the skillet and toss to coat evenly with the teriyaki sauce.

  • Cook for an additional 2-3 minutes to allow the flavors to meld.

• Assemble the Rice Bowl:

• Divide the seasoned rice into four bowls.

  • Place the chicken on top of the rice.
  • Add your choice of toppings, such as sesame seeds, green onions, pickled ginger, daikon radish, and cucumber slices.
  • Serve immediately and enjoy!

Variations

• Low-Sugar Version: Reduce the honey and brown sugar to 1 tablespoon each and add a splash of pineapple juice for natural sweetness.
• Spicy Version: Add red chili flakes or sriracha to the teriyaki sauce for an extra kick.
• Smoky Version: Incorporate a teaspoon of smoked paprika into the teriyaki sauce for a BBQ-inspired flavor.
• Vegan Version: Replace chicken with tofu or tempeh, and use gluten-free soy sauce or tamari.

Pro Tips

• Achieve Perfect Rice: Use short-grain rice and ensure it's rinsed well to remove excess starch, resulting in fluffier rice.
• Thicken Sauce Properly: Use cornstarch to thicken the teriyaki sauce for a glossy, sticky texture that clings to the chicken.
• Don’t Overcook Chicken: Cook the chicken just until done to keep it juicy and tender.

Nutritional Comparison

FAQ

• Can I use fresh ingredients instead of processed ones?

  • Absolutely! Opt for fresh garlic and ginger instead of powdered for a more vibrant flavor.

• What if the sauce is too thick?

  • Thin it out with a little water or broth. If too thin, simmer longer or add a bit more cornstarch slurry.

• How do I store leftovers?

  • Store cooked rice and chicken separately in airtight containers in the fridge for up to 3 days. Reheat gently before serving.

• Can I make this gluten-free?

  • Yes, use gluten-free soy sauce or tamari and ensure other ingredients are gluten-free.

• Can I scale the recipe for a crowd?

  • Double or triple the ingredients as needed. Cook in batches to prevent overcrowding the pan.

Serving Suggestions

• Traditional Style: Serve with steamed vegetables like broccoli or carrots for a balanced meal.
• Breakfast Twist: Top with a fried egg and pickled ginger for a satisfying breakfast.
• Lunch Box: Pack with edamame and cucumber slices for a nutritious on-the-go meal.

Conclusion

This homemade version of Ajinomoto's Chicken Teriyaki Rice Bowl offers a healthier and tastier alternative to the store-bought product. With customizable ingredients and reduced sodium and sugar, you can enjoy this beloved dish guilt-free. The recipe is versatile, allowing you to make adjustments based on your preferences and dietary needs. Give it a try and experience the joy of a homemade meal that's both nourishing and delicious. Share your creations and let me know how it turns out!