Glazed chicken, crisp veggies, and warm rice come together quickly for a flavorful, satisfying meal.
# Components:
→ Teriyaki Chicken
01 - 1 1/2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
02 - 2 tablespoons vegetable oil
03 - 2 cloves garlic, minced
04 - 1 tablespoon fresh ginger, grated
05 - Salt and black pepper, to taste
→ Teriyaki Sauce
06 - 1/3 cup soy sauce or tamari (for gluten-free option)
07 - 3 tablespoons honey
08 - 2 tablespoons rice vinegar
09 - 1 tablespoon cornstarch
10 - 2 tablespoons water
11 - 1 teaspoon sesame oil
→ Bowl Base and Vegetables
12 - 2 cups cooked white or brown rice
13 - 2 cups broccoli florets
14 - 1 red bell pepper, sliced
15 - 1 carrot, julienned
16 - 2 green onions, sliced
17 - 1 tablespoon sesame seeds
# Directions:
01 - In a small mixing bowl, whisk together soy sauce, honey, rice vinegar, cornstarch, water, and sesame oil until smooth. Set aside.
02 - Season chicken pieces with salt and black pepper. Heat vegetable oil in a large skillet over medium-high heat. Sauté chicken for 6 to 8 minutes until golden brown and fully cooked. Add minced garlic and grated ginger; cook, stirring, for 30 seconds until aromatic.
03 - While the chicken is cooking, place broccoli florets in a microwave-safe bowl with 2 tablespoons water. Cover and microwave for 2 to 3 minutes until bright green and tender-crisp. Drain any excess water and set aside.
04 - Pour the prepared teriyaki sauce over chicken in the skillet. Cook, stirring constantly, for 2 to 3 minutes until the sauce thickens and coats the chicken evenly.
05 - Heat the cooked rice in the microwave for 1 to 2 minutes, or warm gently in a saucepan with a splash of water, until heated through.
06 - Divide warmed rice among four serving bowls. Top each with glazed chicken, steamed broccoli, sliced red bell pepper, and julienned carrot. Garnish with sliced green onions and sesame seeds.
