Description
A delicious and easy recipe for Teriyaki Chicken and Rice Bowls, perfect for a quick weeknight dinner.
Ingredients
Scale
- 2 cups cooked white rice
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 tablespoon vegetable oil
- 1/2 cup teriyaki sauce
- 1 cup broccoli florets
- 1/2 cup sliced carrots
- 1/2 cup snap peas
- 2 green onions, sliced
- 1 tablespoon sesame seeds (optional)
Instructions
- In a large skillet, heat the vegetable oil over medium-high heat. Add the chicken pieces and cook until browned and cooked through, about 5-7 minutes.
- Pour the teriyaki sauce over the cooked chicken and stir to coat evenly. Let it simmer for 2-3 minutes until the sauce thickens slightly.
- While the chicken is cooking, steam the broccoli, carrots, and snap peas until tender, about 4-5 minutes.
- To assemble the bowls, divide the cooked rice among four bowls. Top each bowl with the teriyaki chicken and the steamed vegetables.
- Garnish with sliced green onions and sesame seeds, if desired. Serve immediately.
Notes
- For a healthier option, substitute brown rice for white rice.
- Add pineapple chunks for a sweet twist or use tofu instead of chicken for a vegetarian version.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 8g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg