Description

These Teriyaki Chicken Bowls are packed with flavor and easy to prepare. Enjoy tender chicken, fresh vegetables, and a delicious sauce over rice, perfect for a quick and satisfying dinner.

Ingredients

Scale

1 lb chicken breasts
¼ tsp salt
¼ tsp black pepper
1 tbsp sesame oil
1 tbsp minced garlic
1 red bell pepper, diced (1-inch pieces)
2 cups chopped broccoli florets
½ red onion, diced (1-inch pieces)
2 cups cooked rice
2 green onions, diced (for serving)
1 tbsp sesame seeds (for serving)
½ cup soy sauce
½ cup chicken broth
2 tbsp rice vinegar
¼ cup honey (or brown sugar)
1 tbsp cornstarch
1 tsp fresh grated ginger (or ¼ tsp ground ginger)

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Instructions

Cut the chicken breasts into bite-size pieces and season with salt and black pepper.
Heat sesame oil in a large skillet over medium-high heat. Add minced garlic and cook for 30 seconds until fragrant.
Add the chicken in a single layer and cook for 3–4 minutes until browned. Flip and cook for another 3–4 minutes until fully cooked. Remove chicken from skillet.
In the same skillet, add the diced red bell pepper, chopped broccoli, and diced red onion. Sauté for about 5 minutes until fork-tender.
In a bowl, whisk together soy sauce, chicken broth, rice vinegar, honey (or brown sugar), cornstarch, and grated ginger to create the sauce.
Return the chicken to the skillet, pour in the sauce, and toss to coat. Simmer for 2–3 minutes until the sauce thickens.
Serve over cooked rice and top with diced green onions and sesame seeds.

Notes

You can substitute the chicken with tofu for a vegetarian version.
Adjust the amount of honey to taste if you prefer a sweeter sauce.
Feel free to add other favorite vegetables like snap peas or carrots for more color and nutrition.

Nutrition

Serving Size: 1 bowl
Calories: 400
Sugar: 13g
Sodium: 800mg
Fat: 10g
Saturated Fat: 1.5g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 54g
Fiber: 3g
Protein: 30g
Cholesterol: 80mg