Description
Enjoy a flavorful Teriyaki Chicken Rice Bowl that’s easy to make! Perfect for dinner or meal prep—try it today!
Ingredients
Scale
- 2 boneless, skinless chicken breasts (cubed)
- 1/4 cup low-sodium soy sauce
- 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 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 sauce by whisking together soy sauce, honey, rice vinegar, sesame oil, garlic, ginger, and cornstarch slurry in a bowl.
- Heat vegetable oil in a 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 simmer for 2-3 minutes until thickened.
- Stir-fry broccoli, bell peppers, and carrots in another pan for 3-4 minutes until tender-crisp.
- Assemble bowls by layering rice with teriyaki chicken and stir-fried vegetables.
- Garnish with chopped green onions and sesame seeds before serving.
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 490
- Sugar: 12g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 75mg