Teriyaki Chicken Bowls
A quick and customizable dish with tender chicken, vibrant vegetables, and sweet savory teriyaki sauce over a bed of rice.
Ingrédients
Main Ingredients
- 2 cups cooked rice Any type of rice can be used (jasmine, basmati, brown).
- 1 lb chicken breast, sliced
- 1 cup broccoli florets
- 1 number bell pepper, sliced Any color bell pepper works.
- 1 number carrot, julienned
Sauce and Cooking
- 1/4 cup teriyaki sauce Store-bought or homemade.
- 2 tablespoons vegetable oil For cooking.
- 1 teaspoon sesame seeds For garnish.
Instructions
Preparation
- Cook the rice according to package instructions.
- While the rice is cooking, slice the chicken and vegetables.
Cooking
- Heat vegetable oil in a large pan over medium heat.
- Add the sliced chicken breast and cook until browned and fully cooked, about 6-8 minutes.
- Toss in the broccoli, bell pepper, and carrots, and stir-fry for about 5 minutes until the vegetables are tender-crisp.
- Drizzle teriyaki sauce over the chicken and vegetables, stir well, and cook for an additional 3 minutes.
Serving
- Spoon the chicken and vegetable mixture over a bed of fluffy rice.
- Sprinkle with sesame seeds just before serving.
Notes
To store, keep leftovers in an airtight container in the fridge for 3-4 days. You can also freeze portions for longer storage. For extra flavor, marinate chicken in teriyaki sauce before cooking.