Description
Quick Teriyaki Chicken Bowls are a healthy dinner option when you’re craving takeout. Pan Seared Chicken tossed with a simple homemade teriyaki sauce served on a bed of rice alongside broccoli and red peppers.
Ingredients
Scale
Teriyaki Sauce:
- 4Â garlic cloves, minced
- 2 teaspoons fresh ginger, minced
- 1/2 cup honey
- 1/2 cup tamari sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice wine vinegar
- 2 teaspoons corn starch
Teriyaki Chicken Bowl:
- 2 tablespoons avocado oil
- 1.5 lbs. boneless skinless chicken breast, cut into small cubes
- 2 cups broccoli florets
- 1 red pepper, julienned
- 1/4 cup green onions
- sesame seeds for garnish
- Jasmine Rice
Instructions
- Make Teriyaki Sauce: To a medium bowl add garlic, ginger, honey, tamari sauce, sesame oil, rice wine vinegar and corn starch. Using a whisk, mix until the cornstarch is dissolved. Set aside.
- Saute Vegetables: Heat a large skillet to medium high heat. Add 1 tablespoon of avocado oil to the pan along with red pepper and broccoli. Saute for 2-3 minutes until peppers are slightly tender and broccoli is a vibrant green. Remove immediately and set on a plate to rest.
- Cook Chicken: To that same pan add 1 tablespoon of avocado oil along with cubed chicken. Saute until chicken is browned, approximately 4-6 minutes. Turning halfway through. Then add teriyaki sauce into the pan with the chicken, stir to coat and let sauce simmer for 2-3 minutes, stirring throughout.
- Assemble Bowls: To a bowl add jasmine rice, top with chicken, vegetables, green onions and garnish with sesame seeds.
Nutrition
- Serving Size: 2 cups (does not include rice)
- Calories: 493
- Sugar: 38 g
- Sodium: 1579 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 44 g
- Cholesterol: 124 mg
