Chicken Teriyaki Bowl with Veggies
Teriyaki bowls made with homemade sauce, chicken breast, and sauteéd veggies.
Servings: 6
Ingredients
- 2 tbsp olive oil or avocado oil
- 1.5 lbs chicken breast cut into bite-sized cubes
- 3-4 cups cooked rice white or brown
- 2 cups broccoli florets
- 1 red bell pepper sliced
- 2 cups snap peas
- 1 cup carrots shredded
Teriyaki sauce
- 1/2 cup low sodium soy sauce
- 1/2 cup water
- 1.5 tsp fresh ginger
- 1 tbsp cornstarch
- 2 tbsp brown sugar
- 1 tbsp honey
- 4 cloves garlic finely minced or microplaned
Instructions
- In a large skillet, heat 1 tbsp olive oil on medium heat.
- Add chicken to the pan and brown until cooked through, about 7-9 minutes depending on size.
- In another large sauté pan, heat 1 tbsp of olive oil on medium heat and add veggies. Sauté for about 5-6 minutes until softened.
- While the chicken and veggies are cooking, make your teriyaki sauce. First, whisk together cornstarch and water in a small bowl or cup. In a medium bowl combine soy sauce, brown sugar, honey, ginger, garlic, and then water mixed with cornstarch.
- When the chicken is cooked through and golden brown, add the teriyaki sauce to the cooked chicken pan and simmer until the teriyaki sauce reduces and becomes thicker, stirring regularly.
- Stir in veggies, making sure to coat evenly with the sauce (there will be extra!). Serve with rice and top with green onion, sesame seeds, or even sriracha or chili flakes.
Nutrition
Calories: 358kcal | Carbohydrates: 40g | Protein: 30g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 927mg | Potassium: 811mg | Fiber: 3g | Sugar: 11g | Vitamin A: 4763IU | Vitamin C: 75mg | Calcium: 65mg | Iron: 2mg
