Description
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
Units
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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
- 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.
- Cook the Chicken: Heat vegetable oil in a large skillet. Add chicken and cook until browned and cooked through.
- Vegetable Stir-fry: In the same skillet, stir-fry broccoli, bell peppers, and carrots until tender-crisp.
- Combine: Add cooked chicken back to the skillet. Pour teriyaki sauce over the chicken and vegetables. Stir to coat.
- 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
- Serving Size: 1 bowl
- Calories: 350 kcal
- Sugar: 10 g
- Sodium: 800 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 20 g
- Cholesterol: 50 mg