Description
A cozy, flavor-packed Teriyaki Chicken Healthy Bowl made in one pan under 30 minutes. Perfect for weeknight dinners or meal prep, loaded with tender chicken, crisp veggies, and a glossy homemade teriyaki sauce.
Ingredients
- 2 boneless skinless chicken breasts, diced
- 1 tbsp olive oil
- 1 cup broccoli florets
- 1 red bell pepper, sliced thin
- 1/2 cup shredded carrots
- 1/2 cup shelled edamame
- 1/2 cup cooked brown rice or jasmine rice
For the Teriyaki Sauce:
- 1/4 cup low sodium soy sauce (or coconut aminos)
- 1 tbsp honey
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 2 garlic cloves, minced
- 1 tsp grated fresh ginger
- 1 tsp cornstarch + 1 tbsp water
Optional Toppings:
- Green onions
- Toasted sesame seeds
- Lime wedges
- Avocado or cucumber slices (optional)
Instructions
- In a small saucepan, whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. Simmer, then stir in cornstarch slurry and cook until thick and glossy, about 3–4 minutes. Set aside.
- Heat olive oil in a skillet over medium-high heat. Add diced chicken and sauté for 6–8 minutes until fully cooked. Pour in half the teriyaki sauce and stir to coat.
- Add broccoli, carrots, and bell pepper to the skillet. Sauté 4–5 minutes until just tender. Add a splash of water if needed. Stir in edamame and toss.
- Serve rice in bowls. Layer with chicken and veggies. Drizzle remaining sauce and top with sesame seeds and green onions.
Notes
Store in airtight containers for up to 4 days. Freeze chicken and veggies (without rice) up to 2 months. Reheat gently with a splash of water. Use day-old rice for best texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired