Description
A comforting and well-balanced bowl with tender chicken coated in glossy teriyaki sauce, served over rice with fresh vegetables for a satisfying, complete meal.
Ingredients
- 1 lb boneless, skinless chicken thighs or breasts
- 1/4 cup soy sauce
- 3 tbsp brown sugar or honey
- 2 tbsp rice vinegar
- 2 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp cornstarch
- 1/3 cup water
- 1 tsp sesame oil
- 1 tbsp olive oil
- 3 cups cooked white or brown rice
- 2 cups broccoli florets
- 1 cup carrots, sliced
- 1 cup bell peppers, sliced
- 2 green onions, sliced
- 1 tsp sesame seeds
Instructions
- In a bowl, whisk together soy sauce, brown sugar, rice vinegar, garlic, ginger, cornstarch, water, and sesame oil. Set aside.
- Heat olive oil in a skillet over medium-high heat.
- Add chicken and cook until browned and fully cooked. Remove from skillet and set aside.
- Pour the teriyaki sauce into the same skillet and simmer until thickened.
- Return the chicken to the pan and toss until evenly coated in the sauce.
- Steam or sauté broccoli, carrots, and bell peppers until just tender.
- To assemble, divide rice among bowls, top with teriyaki chicken and vegetables.
- Garnish with green onions and sesame seeds before serving.
Notes
- Use tamari for a gluten-free option.
- Add chili flakes or sriracha for extra heat.
- Swap rice for quinoa or cauliflower rice if desired.
- Great for meal prep and reheats well.
Nutrition
- Serving Size: 1 bowl
- Calories: 460
- Sugar: 11g
- Sodium: 780mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 5g
- Protein: 34g
- Cholesterol: 95mg
