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Teriyaki Chicken Rice Bowl

Teriyaki Chicken Rice Bowl
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Indulge in a delightful Teriyaki Chicken Rice Bowl, a perfect meal for busy weeknights. This dish combines succulent, juicy chicken coated in a rich homemade teriyaki sauce, served over fluffy rice and vibrant vegetables. With just 25 minutes of preparation, you can enjoy a nutritious dinner that’s high in protein and bursting with flavor. Customize your bowl with your favorite veggies or protein options to create a satisfying meal that also makes great leftovers for lunch the next day.

Ingredients

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  • 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)
  • 1/4 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)
  • 1 teaspoon sesame seeds (for garnish)

Instructions

  1. In a small bowl, whisk together soy sauce, honey (or brown sugar), rice vinegar, sesame oil, minced garlic, grated ginger, and cornstarch slurry.
  2. Heat vegetable oil in a large skillet over medium heat and add cubed chicken. Cook until golden brown and cooked through (6-7 minutes).
  3. Pour the prepared teriyaki sauce over the chicken and let it simmer for 2-3 minutes until thickened.
  4. In a separate pan, stir-fry broccoli, bell peppers, and carrots for about 3-4 minutes until tender-crisp.
  5. Serve by dividing cooked rice into bowls topped with the teriyaki chicken mixture and sautéed vegetables.
  6. Garnish with chopped green onions and sesame seeds.

Nutrition

Find it online: https://homecookflavor.com/teriyaki-chicken-rice-bowl/

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