Description
A flavorful and colorful teriyaki chicken rice bowl with juicy chicken, fresh vegetables, and a savory glaze.
Ingredients
- 2 boneless, skinless chicken breasts (cubed)
- 1 cup cooked white or brown rice
- 1 tablespoon vegetable oil
- 1 cup broccoli florets
- 1/2 cup bell peppers (sliced)
- 1/2 cup carrots (julienned)
- 2 green onions (chopped)
- 1 teaspoon sesame seeds (for garnish)
- 1/4 cup soy sauce (low sodium preferred)
- 2 tablespoons honey (or brown sugar)
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 2 cloves garlic (minced)
- 1 teaspoon ginger (grated)
- 1/2 tablespoon cornstarch + 1 tablespoon water (slurry)
Instructions
- Whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, ginger, and cornstarch slurry in a small bowl. Set aside.
- Heat vegetable oil in a large skillet over medium heat. Add cubed chicken and cook until golden brown and cooked through, about 6-7 minutes.
- Pour the teriyaki sauce over the chicken and let it simmer for 2-3 minutes until it thickens.
- Stir-fry the broccoli, bell peppers, and carrots in a separate pan for 3-4 minutes until tender-crisp.
- Divide the cooked rice into bowls, top with teriyaki chicken and sautéed vegetables.
- Sprinkle with green onions and sesame seeds before serving.
Notes
For deeper flavor, marinate the chicken in teriyaki sauce for at least 15 minutes before cooking.
