Description
A quick and delicious Teriyaki Chicken Rice Bowl that brings a taste of Japan to your kitchen, perfect for busy weeknights.
Ingredients
Scale
- 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)
- 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)
Instructions
- In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, ginger, and cornstarch slurry. Set aside.
- Heat vegetable oil in a large skillet over medium heat. Add cubed chicken and cook until golden brown and cooked through, about 6-7 minutes.
- Pour the teriyaki sauce over the chicken and let it simmer for 2-3 minutes until it thickens.
- In a separate pan, stir-fry the broccoli, bell peppers, and carrots for 3-4 minutes until tender-crisp.
- Divide the cooked rice into bowls, top with teriyaki chicken and sautéed vegetables.
- Sprinkle with green onions and sesame seeds before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stove.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 10g
- Sodium: 650mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 70mg
Keywords: Teriyaki, Chicken, Rice Bowl, Japanese, Quick Meal, Easy Recipe