Description
Cozy and savory Teriyaki Chicken Rice Bowls packed with vibrant flavors, perfect for busy weeknights.
Ingredients
- 1 pound of boneless, skinless chicken thighs (or boneless chicken breasts)
- 1 cup of rice (white or brown)
- 1 cup of broccoli florets
- 1 bell pepper, sliced
- 1 carrot, thinly sliced
- 1/2 cup of teriyaki sauce
- 2 tablespoons of vegetable oil
- Salt and pepper, to taste
- Sesame seeds and sliced green onions for garnish
Instructions
- Prepare the rice: Cook the rice according to package instructions.
- Cook the chicken: In a large skillet, heat the vegetable oil over medium heat. Season the chicken with salt and pepper, then add it to the skillet. Sauté the chicken for about 5-7 minutes on each side, or until cooked through and golden brown.
- Add vegetables: Incorporate the broccoli, bell pepper, and carrot into the skillet. Stir-fry for about 3-4 minutes until the vegetables are tender yet crisp.
- Combine with teriyaki sauce: Pour the teriyaki sauce into the skillet, ensuring all the ingredients are well coated. Let it simmer for an additional 2-3 minutes.
- Assemble the bowls: Divide the cooked rice among serving bowls. Top each bowl with the teriyaki chicken and vegetable mixture.
- Garnish and serve: Sprinkle with sesame seeds and sliced green onions before serving.
Notes
For a healthier option, substitute rice with quinoa. You can also use seasonal vegetables like zucchini or butternut squash.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian