Teriyaki Chicken Rice Bowl (Printable Recipe)

Juicy chicken coated in homemade teriyaki sauce served over rice with crisp vegetables - ready in just 25 minutes!

# Ingredients You'll Need:

01 - 2 boneless, skinless chicken breasts (cubed)

02 - 1 cup cooked white or brown rice

03 - 1 tablespoon vegetable oil

04 - 1 cup broccoli florets

05 - 1/2 cup bell peppers (sliced)

06 - 1/2 cup carrots (julienned)

07 - 2 green onions (chopped)

08 - 1 teaspoon sesame seeds (for garnish)

09 - 1/4 cup soy sauce (low sodium preferred)

10 - 2 tablespoons honey (or brown sugar)

11 - 1 tablespoon rice vinegar

12 - 1 teaspoon sesame oil

13 - 2 cloves garlic (minced)

14 - 1 teaspoon ginger (grated)

15 - 1/2 tablespoon cornstarch + 1 tablespoon water (slurry)

01 - In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, ginger, and cornstarch slurry. Set aside.

02 - 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.

03 - Pour the teriyaki sauce over the chicken and let it simmer for 2-3 minutes until it thickens.

04 - In a separate pan, stir-fry the broccoli, bell peppers, and carrots for 3-4 minutes until tender-crisp.

05 - Divide the cooked rice into bowls, top with teriyaki chicken and sautéed vegetables.

06 - Sprinkle with green onions and sesame seeds before serving.

01 - For a healthier option, use brown rice or cauliflower rice.

02 - Add extra protein by mixing in edamame or tofu.

03 - Make it spicier by adding red pepper flakes or sriracha to the sauce.