Description
A quick and delicious Teriyaki Chicken Bowl recipe featuring tender chicken, colorful vegetables, and fluffy rice, perfect for a satisfying meal.
Ingredients
Scale
- 2 cups cooked white rice
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 tablespoon vegetable oil
- 1 cup broccoli florets
- 1 cup sliced bell peppers (any color)
- 1/2 cup shredded carrots
- 1/4 cup green onions, chopped
- 1/4 cup teriyaki sauce
- 1 tablespoon sesame seeds (optional)
Instructions
- In a large skillet, heat the vegetable oil over medium-high heat. Add the chicken pieces and cook for about 5-7 minutes, or until they are browned and cooked through.
- While the chicken is cooking, steam the broccoli florets until tender, about 3-4 minutes. You can do this in a microwave or on the stovetop.
- Once the chicken is cooked, add the sliced bell peppers and shredded carrots to the skillet. Stir-fry for an additional 3-4 minutes until the vegetables are slightly tender.
- Pour the teriyaki sauce over the chicken and vegetables. Stir well to coat everything evenly and cook for another 2 minutes until heated through.
- To serve, place a scoop of cooked rice in a bowl, top with the teriyaki chicken and vegetable mixture, and garnish with chopped green onions and sesame seeds if desired.
Notes
- For a healthier option, substitute brown rice for white rice and add more vegetables like snap peas or zucchini.
- You can marinate the chicken in teriyaki sauce for 30 minutes before cooking for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir-fry
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg