Ingredients
Scale
- 2 boneless, skinless chicken breasts (cubed)
- 1 cup cooked white or brown rice
- 1 cup broccoli florets
- 1/2 cup bell peppers (sliced)
- 1/2 cup carrots (julienned)
- 2 green onions (chopped)
- 1 teaspoon sesame seeds (for garnish)
- 1/4 cup soy sauce (low sodium preferred)
- 2 tablespoons honey (or brown sugar)
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 2 cloves garlic (minced)
- 1 teaspoon ginger (grated)
- 1/2 tablespoon cornstarch + 1 tablespoon water (slurry)
Instructions
- Prepare the teriyaki sauce by whisking together soy sauce, honey, rice vinegar, sesame oil, minced garlic, grated ginger, and a cornstarch slurry in a small bowl.
- 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.
- Pour the prepared teriyaki sauce over the chicken and simmer for 2–3 minutes until thickened.
- In another pan, stir-fry broccoli florets, sliced bell peppers, and julienned carrots for 3–4 minutes until tender-crisp.
- Assemble bowls by dividing cooked rice among them and topping with teriyaki chicken and sautéed vegetables.
- Garnish with chopped green onions and sesame seeds before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 12g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 90mg