Description
A quick, flavorful, and wholesome weeknight meal featuring teriyaki-glazed chicken and vibrant veggies served over jasmine or brown rice.
Ingredients
2 boneless, skinless chicken breasts (about 1 lb), sliced into 1″ strips
1/4 cup low-sodium soy sauce
2 tablespoons honey
1 tablespoon rice vinegar
1 teaspoon sesame oil
2 cloves garlic, minced
1 teaspoon freshly grated ginger
1 tablespoon cornstarch
1 tablespoon water
2 cups broccoli florets
1 red bell pepper, sliced
1 medium carrot, julienned
1 tablespoon olive oil
2 cups cooked jasmine or brown rice
2 green onions, sliced
1 tablespoon sesame seeds
Instructions
- In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger to make the teriyaki sauce.
- In another small bowl, combine cornstarch and water to form a slurry; set aside.
- Heat olive oil in a large skillet or wok over medium-high heat. Add chicken strips and cook for 5–7 minutes, until browned and cooked through. Remove chicken from the pan and set it aside.
- In the same pan, add broccoli, bell pepper, and carrot. Stir-fry for 4–5 minutes until vegetables are crisp-tender.
- Return chicken to the pan. Pour in the teriyaki sauce and stir to coat the chicken and vegetables. Cook for 1–2 minutes until the sauce begins to simmer.
- Stir in the cornstarch slurry and cook for another minute until the sauce thickens and glazes the chicken and vegetables.
- Divide the cooked rice among bowls. Top with the teriyaki chicken and vegetables, then garnish with sliced green onions and sesame seeds.
Notes
Vegetarian Version: Swap the chicken for tofu or tempeh to make this a vegetarian-friendly dish. Just be sure to press the tofu to remove excess moisture before cooking.
Spicy Kick: Add some chili flakes or sriracha to the teriyaki sauce for a spicy twist that will give this bowl an extra kick.
Grilled Chicken: If you prefer grilled chicken, you can marinate the chicken in the teriyaki sauce for about 30 minutes and grill it instead of cooking it in a pan.
Different Veggies: Feel free to swap in other veggies like snap peas, zucchini, or mushrooms, depending on what you have available or what’s in season.
Rice Options: While I love jasmine rice, brown rice, or even cauliflower rice would work wonderfully for a low-carb option.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
Reheating: Reheat the bowl in a microwave for 1–2 minutes or in a skillet over medium heat for a few minutes until warm. You can add a splash of water to the skillet to help prevent the sauce from thickening too much.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stir-fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 500
- Sugar: 16g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 75mg
