A lighter homemade take on classic teriyaki bowls with tender chicken, vegetables, and wholesome brown rice in a flavorful homemade sauce.

Scale

1 pound boneless skinless chicken breast, diced

1 tablespoon olive oil

½ teaspoon sea salt

¼ teaspoon black pepper

For Sauce:

¼ cup reduced-sodium soy sauce

2 tablespoons honey

1 tablespoon rice vinegar

1 tablespoon toasted sesame oil

2 garlic cloves, minced

1 teaspoon grated ginger

2 tablespoons water

1 tablespoon cornstarch

For Bowls:

3 cups cooked brown rice

1 cup broccoli florets

1 red bell pepper, sliced

1 cup shredded carrots

1 cup snap peas

1 tablespoon olive oil

For Garnish:

1 tablespoon sesame seeds

2 sliced green onions

Optional avocado

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Whisk together all sauce ingredients.

Heat olive oil in a skillet and cook chicken until golden and cooked through.

Pour in sauce and simmer until thickened and glossy.

Sauté broccoli, peppers, carrots, and snap peas until crisp-tender.

Divide rice among bowls and top with chicken and vegetables.

Garnish with sesame seeds, green onions, and avocado before serving.

For meal prep, store portions in containers up to 4 days.

Swap brown rice for quinoa or cauliflower rice.

Add edamame for extra protein and fiber.

Adjust honey for sweeter or less sweet sauce.