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Teriyaki Chicken Rice Bowl

Teriyaki Chicken Rice Bowl
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Indulge in the vibrant flavors of this Teriyaki Chicken Rice Bowl, a quick and nutritious meal that can be ready in just 25 minutes. This dish features tender chicken coated in a mouthwatering homemade teriyaki sauce, served over fluffy rice and complemented by crisp vegetables like broccoli, bell peppers, and carrots. Perfect for busy weeknights or a satisfying lunch, this bowl is not only delicious but also customizable to suit your taste.

Ingredients

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  • 2 boneless, skinless chicken breasts (cubed)
  • 1 tablespoon vegetable oil
  • 1 cup cooked white or brown rice
  • 1 cup broccoli florets
  • 1/2 cup bell peppers (sliced)
  • 1/2 cup carrots (julienned)
  • 2 green onions (chopped)
  • 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)
  • 1 teaspoon sesame seeds (for garnish)

Instructions

  1. In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, minced garlic, grated ginger, and a cornstarch slurry; set aside.
  2. Heat vegetable oil in a large skillet over medium heat. Cook cubed chicken until golden brown and cooked through (about 6-7 minutes).
  3. Pour the teriyaki sauce over the chicken and let it simmer for 2-3 minutes until slightly thickened.
  4. In a separate pan, stir-fry broccoli florets, sliced bell peppers, and julienned carrots for about 3-4 minutes until tender-crisp.
  5. Serve by layering cooked rice first in bowls topped with teriyaki chicken and sautéed vegetables. Garnish with chopped green onions and sesame seeds.

Nutrition

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