Description
This Teriyaki Chicken & Veggies Bowl features juicy chicken, crisp vegetables, and homemade teriyaki sauce over brown rice.
Ingredients
Scale
- 1 lb boneless, skinless chicken breast, cut into bite-size pieces
- 1 tbsp olive oil or sesame oil
- 2 bell peppers, sliced
- 1 cup sugar snap peas (or broccoli florets)
- 2 cups cooked brown rice (or white rice)
- ¼ cup soy sauce (or tamari for gluten-free)
- 2 tbsp honey or maple syrup
- 1 tbsp rice vinegar
- 1 tsp toasted sesame oil
- 2 garlic cloves, minced
- 1 tsp fresh grated ginger
- 1 tsp cornstarch + 1 tbsp water (slurry)
- Sesame seeds
- Sliced green onions
Instructions
- In a small bowl, whisk soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. Set aside. Mix cornstarch and water in a separate small bowl.
- Heat oil in a large skillet over medium-high heat. Add chicken in a single layer and cook 5–6 minutes, stirring occasionally, until lightly golden and cooked through. Remove to a plate.
- In the same pan, add bell peppers and snap peas. Stir-fry for 3–4 minutes until crisp-tender.
- Return chicken to the pan. Pour in the sauce and bring to a gentle simmer. Stir in the cornstarch slurry and cook 1–2 minutes until thick and glossy.
- Spoon chicken and veggies over warm rice. Garnish with sesame seeds and green onions if desired.
Notes
- Feel free to use any vegetables you like.
- Adjust the sweetness of the sauce according to your preference.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 10g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 75mg
Keywords: Teriyaki Chicken Veggies Bowl