Description
A quick and delicious Teriyaki Chicken Rice Bowl, infused with sweet and savory flavors, perfect for busy weeknights.
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, minced garlic, grated 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 for about 6–7 minutes, or until golden brown.
- Pour teriyaki sauce over chicken and allow to simmer for 2–3 minutes until thickened.
- Stir-fry broccoli, bell peppers, and carrots in a separate pan for 3–4 minutes until tender-crisp.
- Divide cooked rice among bowls and top with teriyaki chicken and sautéed vegetables.
- Sprinkle green onions and sesame seeds over the top before serving.
Notes
For added flavor, consider marinating the chicken for at least 30 minutes before cooking.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Japanese