Ingredients
Scale
- 2 boneless, skinless chicken breasts (cubed)
- 1/4 cup low-sodium soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 2 cloves garlic (minced)
- 1 teaspoon ginger (grated)
- 1/2 tablespoon cornstarch + 1 tablespoon water (slurry)
- 1 cup broccoli florets
- 1/2 cup bell peppers (sliced)
- 1/2 cup carrots (julienned)
- 2 green onions (chopped)
- 1 cup cooked white or brown rice
- 1 tablespoon vegetable oil
- 1 teaspoon sesame seeds (for garnish)
Instructions
- Whisk together soy sauce, honey, rice vinegar, sesame oil, minced garlic, grated ginger, and cornstarch slurry to prepare the teriyaki sauce.
- Heat vegetable oil in a skillet over medium heat and cook the cubed chicken until golden brown (6-7 minutes).
- Pour the teriyaki sauce over the chicken and simmer for 2-3 minutes until thickened.
- Stir-fry vegetables in a separate pan for about 3-4 minutes until tender-crisp.
- Assemble bowls with rice, chicken mixture, and sautéed vegetables.
- Garnish with chopped green onions and sesame seeds before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 12g
- Sodium: 750mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 75mg
Keywords: Feel free to swap out vegetables based on seasonal availability or personal preference. For added spice, serve with Sriracha or chili flakes. Make the teriyaki sauce ahead of time to save prep time during busy evenings.