Copycat Recipe: How To Make Panera’s Chicken Teriyaki Bowl And Save Money

Panera Bread’s Chicken Teriyaki Bowl is a tantalizing symphony of flavors, a culinary masterpiece that has captivated taste buds across the nation. If you’re yearning to recreate this delectable dish in the comfort of your own kitchen, this comprehensive guide will provide you with all the ingredients and step-by-step instructions you need.

Ingredients:

For the Chicken:

• 1 pound boneless, skinless chicken breasts
• 1/4 cup soy sauce
• 1/4 cup brown sugar
• 1/4 cup honey
• 1 tablespoon sesame oil
• 1 tablespoon grated ginger
• 1 teaspoon garlic powder
• 1/2 teaspoon black pepper

For the Rice:

• 2 cups jasmine rice
• 2 cups water
• 1/2 teaspoon salt

For the Vegetables:

• 1 cup broccoli florets
• 1 cup snap peas, trimmed
• 1/2 cup carrots, thinly sliced
• 1/4 cup red onion, thinly sliced

For the Teriyaki Sauce:

• 1/2 cup soy sauce
• 1/4 cup brown sugar
• 1/4 cup honey
• 1 tablespoon sesame oil
• 1 tablespoon grated ginger
• 1 teaspoon garlic powder
• 1/2 teaspoon black pepper

Instructions:

Chicken:

1. In a medium bowl, combine the chicken breasts, soy sauce, brown sugar, honey, sesame oil, ginger, garlic powder, and black pepper.
2. Toss to coat and refrigerate for at least 30 minutes, or up to overnight.

Rice:

1. In a medium saucepan, combine the rice, water, and salt.
2. Bring to a boil, then reduce heat to low and simmer for 18 minutes, or until the water has been absorbed.
3. Fluff with a fork and set aside.

Vegetables:

1. In a large skillet, heat 1 tablespoon of olive oil over medium heat.
2. Add the broccoli, snap peas, carrots, and red onion.
3. Sauté for 5-7 minutes, or until the vegetables are tender-crisp.

Teriyaki Sauce:

1. In a small saucepan, combine the soy sauce, brown sugar, honey, sesame oil, ginger, garlic powder, and black pepper.
2. Bring to a boil, then reduce heat and simmer for 5 minutes, or until the sauce has thickened.

Assembly:

1. Heat a grill or grill pan over medium heat.
2. Remove the chicken from the marinade and discard the marinade.
3. Grill the chicken for 5-7 minutes per side, or until cooked through.
4. In a large bowl, combine the rice, vegetables, and chicken.
5. Pour the teriyaki sauce over the bowl and toss to coat.

Finishing Touches:

• Garnish with sesame seeds and sliced green onions.
• Serve with additional teriyaki sauce on the side.

Variations:

• Brown Rice: Substitute jasmine rice with brown rice for a more nutritious option.
• Vegetable Medley: Add other vegetables such as bell peppers, mushrooms, or zucchini to the stir-fry.
• Spicy Kick: Add a pinch of red pepper flakes or Sriracha to the teriyaki sauce for a spicy twist.

Tips:

• Marinate the chicken for as long as possible to enhance its flavor.
• Use a grill brush to clean the grill before grilling the chicken.
• Cook the chicken to an internal temperature of 165°F (74°C) as measured with a meat thermometer.
• Let the teriyaki sauce cool slightly before pouring it over the bowl to prevent the rice from becoming soggy.

FAQ:

Q: Can I use frozen chicken for this recipe?
A: Yes, you can use frozen chicken. Thaw it completely before marinating it.

Q: How can I make the teriyaki sauce thicker?
A: Simmer the sauce for longer to reduce it and thicken it.

Q: What can I serve with this bowl?
A: This bowl can be served with a side of miso soup, salad, or steamed vegetables.