Description
This Teriyaki Chicken Bowl is a quick and delicious weeknight meal featuring tender chicken breast and fresh vegetables stir-fried in a savory teriyaki sauce. Served over fluffy cooked rice and garnished with toasted sesame seeds, it offers a perfect balance of flavors and textures in just 25 minutes.
Ingredients
Scale
Protein and Vegetables
- 1 lb chicken breast, sliced
- 1 cup broccoli florets
- 1 bell pepper, sliced
- 1 carrot, julienned
Carbohydrates
- 2 cups cooked rice
Sauce and Seasoning
- 1/4 cup teriyaki sauce
- 2 tablespoons vegetable oil
- 1 teaspoon sesame seeds
Instructions
- Heat the oil: Heat 2 tablespoons of vegetable oil in a pan over medium heat to prepare for cooking the chicken and vegetables.
- Cook the chicken: Add the sliced chicken breast to the heated pan and cook until browned and fully cooked through, ensuring the chicken is no longer pink inside.
- Stir-fry the vegetables: Add the broccoli florets, sliced bell pepper, and julienned carrot to the pan with the chicken. Stir-fry the mixture for 5 minutes until the vegetables are tender-crisp.
- Add teriyaki sauce: Pour 1/4 cup of teriyaki sauce over the chicken and vegetables. Stir to combine the flavors evenly.
- Simmer to heat through: Cook for an additional 3 minutes, allowing the sauce to thicken slightly and everything to heat through completely.
- Serve and garnish: Spoon the teriyaki chicken and vegetable mixture over 2 cups of cooked rice. Sprinkle 1 teaspoon of sesame seeds on top for added flavor and crunch.
Notes
- You can substitute brown rice or quinoa for a healthier grain option.
- Feel free to add other vegetables like snap peas or mushrooms according to preference.
- Adjust the amount of teriyaki sauce to taste if you prefer a lighter or stronger flavor.
- To make it gluten-free, use a gluten-free teriyaki sauce.
- For extra heat, sprinkle with red chili flakes before serving.
