Easy Teriyaki Chicken Bowl
This Chicken Teriyaki Bowl is an easy-to-put-together weeknight meal - full of garlicky, sweet chicken with your favorite sautéed vegetables. Serve over a bowl of steamed rice and you've got yourself a meal everyone will love.
Servings: 4 people
Calories: 453kcal
Ingredients
For the teriyaki sauce:
- 2 Tablespoons cornstarch
- ¼ cup water
- ¼ cup soy sauce or tamari
- 1 cup water
- ¼ cup honey
- 2 garlic cloves minced
- 2 teaspoons fresh ginger
For the bowl:
- 1 lb chicken breast or thighs cut into 1" pieces
- 3 Tablespoons olive oil
- 1 zucchini quartered
- 2 cups broccoli florets
- 1 cup matchstick carrots
- 2 cups steamed white rice
- scallions & sesame seeds optional for garnish
Instructions
- In a small bowl, combine the cornstarch and water until mixed. Set aside.
- In a small saucepan, combine the remaining sauce ingredients over medium heat. Slow stir in your cornstarch slurry and bring to a gentle boil. Let the sauce boil for 1 minute before removing from the heat. Let cool to thicken for about 10 minutes while you make the chicken and vegetables.
- In a large sauté pan, heat olive oil or vegetable oil over medium-high heat. Add chicken and cook until cooked through, about 5-7 minutes. (You may want to do two batches because you don't want to crowd the pan or else your chicken won't crisp up)
- Remove chicken from the pan into a bowl, toss with some of the teriyaki sauce. Set aside.
- Add a touch more oil to the pan, add your vegetables, sautéing until tender, about 5-7 minutes.
- Assemble bowl: place steamed white rice in bowl, add chicken, vegetables, matchstick carrots, and top with scallions and sesame seeds. Enjoy!
Nutrition
Calories: 453kcal | Carbohydrates: 52g | Protein: 30g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 989mg | Potassium: 873mg | Fiber: 3g | Sugar: 21g | Vitamin A: 5762IU | Vitamin C: 53mg | Calcium: 63mg | Iron: 2mg