Description
A wholesome and flavorful dinner bowl featuring tender chicken coated in a homemade teriyaki-style sauce served over warm rice with colorful vegetables.
Ingredients
2 boneless skinless chicken breasts (450 g / 1 lb) cut into bite-size pieces
1 tablespoon olive oil (15 ml)
1/2 teaspoon salt (3 g)
1/2 teaspoon black pepper (2 g)
1/3 cup low-sodium soy sauce (80 ml)
2 tablespoons honey (30 ml)
2 tablespoons brown sugar (25 g)
1 tablespoon rice vinegar (15 ml)
1 tablespoon grated fresh ginger (10 g)
2 cloves garlic, minced
1 tablespoon cornstarch (8 g)
2 tablespoons water (30 ml)
2 cups cooked brown rice (350 g cooked)
1 cup broccoli florets (150 g)
1 medium carrot, sliced (80 g)
1/2 red bell pepper, sliced (70 g)
1/2 cup cucumber slices (75 g)
1 tablespoon sesame seeds (9 g)
2 green onions, sliced (20 g)
Instructions
Cook the brown rice according to package instructions using 1 cup rice (180 g) and 2 cups water (480 ml).
In a bowl mix soy sauce, honey, brown sugar, rice vinegar, ginger, and garlic.
In a separate small bowl combine cornstarch with water to create a slurry.
Heat olive oil in a skillet over medium-high heat and cook the chicken with salt and pepper for 6–8 minutes until fully cooked.
Pour the sauce into the skillet and bring to a simmer.
Stir in the cornstarch slurry and cook until the sauce thickens and coats the chicken.
Steam or sauté broccoli, carrots, and bell pepper for 3–4 minutes until tender-crisp.
Divide rice into bowls and top with teriyaki chicken, vegetables, and cucumber slices.
Sprinkle sesame seeds and green onions before serving.
Notes
Use low-sodium soy sauce to keep the dish lighter and healthier.
Chicken thighs can be substituted for chicken breasts for extra tenderness.
The recipe can be prepared in advance and stored in the refrigerator for up to four days for easy meal prep.
- Prep Time: 15 minutes
- Cook Time: 20 minutes