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Teriyaki Chicken Rice Bowl

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This Teriyaki Chicken Rice Bowl recipe combines tender chicken, colorful vegetables, and a flavorful teriyaki sauce served over a bed of rice, creating a delicious and satisfying meal.

Ingredients

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Teriyaki Sauce:

  • 1/4 cup soy sauce
  • 2 tablespoons honey
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 2 cloves garlic, minced
  • 1 teaspoon ginger, grated
  • 1/2 tablespoon cornstarch + 1 tablespoon water (slurry)

Main 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)

Instructions

  1. Prepare the Teriyaki Sauce: In a small saucepan, combine soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. Mix the cornstarch slurry and add it to the sauce. Cook until thickened. Set aside.
  2. Cook the Chicken: Heat vegetable oil in a large skillet. Add chicken and cook until browned and cooked through.
  3. Vegetable Stir-fry: In the same skillet, stir-fry broccoli, bell peppers, and carrots until tender-crisp.
  4. Combine: Add cooked chicken back to the skillet. Pour teriyaki sauce over the chicken and vegetables. Stir to coat.
  5. Serve: Serve the teriyaki chicken and vegetables over a bed of rice. Garnish with chopped green onions and sesame seeds.

Notes

  • You can customize the vegetables in this recipe based on your preferences or what you have on hand.
  • For a quicker version, you can use store-bought teriyaki sauce instead of making it from scratch.

Nutrition

Find it online: https://cookedbyandy.com/teriyaki-chicken-rice-bowl/