Teriyaki Chicken Bowls
A delicious and simple dish featuring tender chicken marinated in a sweet-and-savory teriyaki sauce, served with vibrant vegetables and fluffy rice.
Ingredients
Main Ingredients
- 2 cups cooked rice (jasmine, white, or brown) Rice serves as a filling base and soaks up the sauce.
- 1 lb chicken breast, sliced Substitutes: tofu or shrimp.
- 1 cup broccoli florets Can use fresh or frozen.
- 1 medium bell pepper, sliced Any color (red, green, or yellow) works.
- 1 medium carrot, julienned Adds a crunchy texture.
- ¼ cup teriyaki sauce Store-bought or homemade.
- 2 tablespoons vegetable oil Used for cooking.
- 1 teaspoon sesame seeds For garnishing.
Instructions
Preparation
- Gather all ingredients. Cut the chicken into thin slices, julienne the carrot, and slice the bell pepper.
Cooking
- Cook rice according to package instructions.
- In a large non-stick pan or skillet, heat vegetable oil over medium heat until it shimmers.
- Add sliced chicken to the hot oil and cook for 5-7 minutes, stirring often, until browned and cooked through to an internal temperature of 165°F.
- Add broccoli, bell pepper, and carrot to the pan and stir-fry for about 5 minutes until vegetables are tender-crisp.
- Pour teriyaki sauce over chicken and vegetables, stirring to coat. Let simmer for 3 minutes until heated through and sauce thickens.
- Taste and adjust seasoning if needed before serving over rice.
Garnishing and Serving
- Spoon chicken and vegetable mixture over the rice and garnish with sesame seeds.
- Enjoy your homemade Teriyaki Chicken Bowls!
Notes
For extra flavor, marinate chicken in teriyaki sauce for 30 minutes before cooking. You can add ginger or garlic for more complexity.