Teriyaki Chicken Bowls

Name: Teriyaki Chicken Bowls
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 8 servings
Cuisine: Chinese
Ingredients: 2 pound chicken breast (boneless, skinless, cut into 1-inch pieces); 1 tablespoon olive oil; 1 yellow onion (large, diced); 2 clove garlic (minced); 1 red bell pepper (sliced); 1 head broccoli (cut into small florets); 0.5 cup teriyaki sauce; 2 tablespoon soy sauce; 1 tablespoon cornstarch; 1 teaspoon ginger (freshly grated); 3 cup white rice (uncooked); 4 cup water; 2 tablespoon sesame seeds

Flavorful chicken and vibrant vegetables stir-fried in a rich teriyaki sauce, served over fluffy rice for a quick and satisfying meal.

Prep: 10 min
Cook: 15 min
Total: 25 min
Servings: 8
Cuisine: Chinese
Difficulty: Easy
Cost: $2.14/serving

Dietary

Nut-Free
Egg-Free
Dairy-Free
High-Protein

Ingredients

2 pound chicken breast (boneless, skinless, cut into 1-inch pieces)
1 tablespoon olive oil
1 yellow onion (large, diced)
2 clove garlic (minced)
1 red bell pepper (sliced)
1 head broccoli (cut into small florets)
0.5 cup teriyaki sauce
2 tablespoon soy sauce
1 tablespoon cornstarch
1 teaspoon ginger (freshly grated)
3 cup white rice (uncooked)
4 cup water
2 tablespoon sesame seeds

Instructions

In a small bowl, whisk together the teriyaki sauce, soy sauce, cornstarch, and grated ginger. Set aside.
Prepare the rice: In a medium saucepan, combine the 3 cups of white rice and 4 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed and rice is tender. Remove from heat and let stand, covered, for 5 minutes.
While the rice cooks, heat the 1 tablespoon olive oil in a large skillet or wok over medium-high heat. Add the 2 pounds of chicken breast and cook for 5-7 minutes, until browned and cooked through. Remove chicken from the skillet and set aside.
Add the diced yellow onion, minced garlic, sliced red bell pepper, and broccoli florets to the skillet. Stir-fry for 5-7 minutes, until vegetables are tender-crisp.
Return the cooked chicken to the skillet. Pour the prepared sauce mixture over the chicken and vegetables. Cook, stirring constantly, for 1-2 minutes, until the sauce thickens and coats all ingredients.
Serve the chicken and vegetable stir-fry immediately over the cooked white rice. Garnish with sesame seeds, if desired.

Notes

Leftovers store well in an airtight container for up to 3 days. Reheat gently in a microwave or on the stovetop.

Nutrition (per serving)

Calories: 490
Protein: 38.5 g
Carbohydrates: 54.5 g
Fat: 13 g
Fiber: 3.5 g
Sodium: 750 mg
Saturated Fat: 2.5 g
Sugar: 8 g
Cholesterol: 95 mg