Teriyaki Chicken Rice Bowl
A flavorful and easy-to-make bowl combining tender chicken, savory teriyaki sauce, and fresh vegetables over rice.
Ingredients
Protein
- 2 pieces boneless, skinless chicken breasts cut into bite-sized pieces
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup soy sauce
- 2 tablespoons honey
- 1 tablespoon brown sugar
- 1 teaspoon sesame oil
- 1 teaspoon grated ginger
- 2 cloves garlic, minced
- 1 tablespoon cornstarch mixed with water to thicken
- 2 cups cooked white or brown rice
- 1/2 cup steamed broccoli
- 1/2 cup julienned carrots
- 1/4 cup sliced green onions
- 1 teaspoon sesame seeds
Instructions
- Cut chicken into bite-sized pieces, season with salt and pepper, then cook in heated olive oil until golden and cooked through.
- In the same pan, combine soy sauce, honey, brown sugar, sesame oil, ginger, and garlic; simmer for 2-3 minutes.
- Mix cornstarch with water, then add to the sauce to thicken for 1-2 minutes.
- Return chicken to pan, coat with sauce, and simmer briefly. Serve over rice with vegetables, garnished with green onions and sesame seeds.
Notes
For extra flavor, marinate the chicken in some of the sauce before cooking.