Teriyaki Chicken Bowl
A flavorful stir-fried dish featuring juicy chicken pieces coated in a rich teriyaki sauce, served with vibrant vegetables over fluffy rice.
Ingredients
For the Chicken
- 1 pound chicken breast Use high-quality chicken for best results.
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon toasted sesame oil
- 1 tablespoon minced garlic
- 2 teaspoons fresh grated ginger
- 1/4 cup chopped green onion (white part)
For the Sauce
- 1/4 cup low sodium soy sauce or tamari
- 1/4 cup low sodium chicken broth
- 1 tablespoon rice vinegar
- 3 tablespoons honey Adjust sweetness to taste.
- 1 tablespoon cornstarch For thickening the sauce.
- 3 tablespoons water For cornstarch slurry.
For the Vegetables
- 1 red bell pepper chopped
- 2 cups chopped broccoli florets
Instructions
Preparation
- Pound the chicken breast to about 1/2 inch thick, then cut into one-inch cubes. Season with salt and black pepper.
Cooking
- In a non-stick skillet over medium heat, heat the toasted sesame oil. Add garlic, ginger, and white parts of green onion, sauté for about 30 seconds.
- Add the seasoned chicken to the skillet and sauté for 2-3 minutes on each side until golden brown. Remove and set aside.
- In the same skillet, add chopped red bell pepper and broccoli. Sauté for about 5 minutes, until fork-tender.
- In a small bowl, whisk together cornstarch and water until smooth. In another bowl, combine soy sauce, chicken broth, rice vinegar, and honey.
- Add chicken back to the skillet, pour the sauce mixture over, and stir to combine.
- Stir in the cornstarch slurry and let simmer for a few minutes until the sauce thickens.
- Ensure chicken is cooked through (internal temperature should be 165°F/75°C).
Serving
- Serve over steamed rice of your choice, garnished with remaining green onion pieces.
Notes
For variations, swap chicken for tofu or other proteins and experiment with different vegetables.