Description
This Teriyaki Chicken Bowl recipe offers a quick and easy meal. Enjoy tender chicken and crisp vegetables.
Ingredients
Scale
- 1 tablespoon vegetable oil, divided use
- 1 pound boneless, skinless chicken breasts
- Salt and pepper to taste
- 3 cups mixed raw vegetables (broccoli, carrots, snow peas, bell peppers, mushrooms)
- 4 cups cooked white rice
- 2 teaspoons sesame seeds
- 1/4 cup low sodium soy sauce
- 1/2 cup water
- 3 tablespoons light brown sugar
- 2 teaspoons minced garlic
- 1 1/2 teaspoons minced fresh ginger
- 1 tablespoon honey
- 1 teaspoon toasted sesame oil
- 1 tablespoon corn starch
Instructions
- Heat a pan or grill over medium-high heat. Add 2 teaspoons of oil.
- Season the chicken with salt and pepper.
- Cook the chicken for 4-5 minutes per side until cooked. Remove and cover.
- Add the remaining oil to the pan or grill. Add the vegetables and cook for 4-5 minutes until tender. Season with salt and pepper.
- Combine soy sauce, water, brown sugar, garlic, ginger, honey, and sesame oil in a pan. Simmer over medium heat.
- Whisk corn starch with 2 tablespoons of cold water. Add to the sauce and boil for 1 minute until thickened.
- Cut the chicken into bite-sized pieces. Pour the sauce over the chicken and toss.
- Divide the rice into 4 bowls. Top with chicken and vegetables. Sprinkle with sesame seeds. Serve.
Notes
- Adjust the amount of sauce to your preference.
- Serve immediately for best quality.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 20g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 75mg