Teriyaki Chicken Bowls
A delightful mix of tender chicken, colorful vegetables, and fluffy rice, drizzled with sweet and savory teriyaki sauce, perfect for busy weeknights.
Ingredients
For the Chicken
- 2 pieces boneless, skinless chicken breasts
- 1 cup brown rice Cook according to package instructions.
For the Stir-Fry
- 2 cups mixed stir-fry vegetables (bell peppers, broccoli, carrots, etc.) Cut vegetables into similar sizes for even cooking.
For the Teriyaki Sauce
- 1/4 cup soy sauce Use low-sodium if preferred.
- 2 tablespoons honey Can substitute with maple syrup for a vegan option.
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- to taste Salt and pepper
For Garnish
- to taste Sesame seeds
- to taste Green onions
Instructions
Preparation
- Cook brown rice according to package instructions.
- In a bowl, mix soy sauce, honey, sesame oil, garlic, and ginger to make the teriyaki sauce.
- Season chicken breasts with salt and pepper.
Cooking
- In a large skillet over medium heat, cook the chicken for about 6-7 minutes on each side or until fully cooked. Remove and let rest before slicing.
- In the same skillet, add mixed vegetables and stir-fry for 3-4 minutes until tender.
Serving
- Slice the chicken and combine it with the vegetables and rice in serving bowls.
- Drizzle with teriyaki sauce, and garnish with sesame seeds and green onions.
- Serve and enjoy!
Notes
Store leftovers in an airtight container in the fridge for 3-4 days. For longer storage, freeze the chicken and vegetables separately. Reheat in microwave or on the stove until heated through.