Name: Quick & Easy Teriyaki Chicken Bowl
Ingredients: Chicken Breast: 1.5 lbs, boneless, skinless chicken breasts, cut into bite-sized pieces. Provides the protein base of the bowl, ensuring a satisfying and filling meal.; Teriyaki Sauce: 1 cup, store-bought or homemade. The star of the show, delivering that signature sweet and savory flavor.; Soy Sauce: 2 tablespoons, low sodium. Enhances the umami flavor and adds depth to the teriyaki sauce.; Honey: 2 tablespoons. Adds natural sweetness and helps create a glossy glaze on the chicken.; Rice Vinegar: 1 tablespoon. Provides a touch of acidity to balance the sweetness and enhance the overall flavor profile.; Garlic: 2 cloves, minced. Adds aromatic pungency and savory notes to the sauce.; Ginger: 1 teaspoon, grated fresh ginger (or ½ teaspoon ground ginger). Offers a warm, spicy, and slightly citrusy flavor that complements the teriyaki.; Sesame Oil: 1 teaspoon. Adds a nutty aroma and flavor, enhancing the Asian-inspired taste.; Vegetable Oil: 1 tablespoon. Used for sautéing the chicken, preventing sticking and promoting even cooking.; Broccoli Florets: 1 cup, bite-sized florets. Adds vibrant green color, texture, and nutritional value with a mild, earthy flavor.; Carrots: 1 cup, sliced or julienned. Provides sweetness, crunch, and bright orange color, along with essential vitamins.; Edamame: 1 cup, shelled edamame (fresh or frozen). Adds protein, fiber, and a slightly nutty, buttery flavor, contributing to the bowl’s satisfying texture.; Cooked Rice: 4 cups, cooked white rice, brown rice, or quinoa. The base of the bowl, providing carbohydrates and a neutral flavor to complement the other ingredients.; Sesame Seeds: 1 tablespoon, for garnish. Adds a nutty flavor, visual appeal, and slight crunch.; Green Onions: 2-3, thinly sliced, for garnish. Provides a fresh, mild onion flavor and vibrant green color as a finishing touch.

Ingredients

Chicken Breast: 1.5 lbs, boneless, skinless chicken breasts, cut into bite-sized pieces. Provides the protein base of the bowl, ensuring a satisfying and filling meal.
Teriyaki Sauce: 1 cup, store-bought or homemade. The star of the show, delivering that signature sweet and savory flavor.
Soy Sauce: 2 tablespoons, low sodium. Enhances the umami flavor and adds depth to the teriyaki sauce.
Honey: 2 tablespoons. Adds natural sweetness and helps create a glossy glaze on the chicken.
Rice Vinegar: 1 tablespoon. Provides a touch of acidity to balance the sweetness and enhance the overall flavor profile.
Garlic: 2 cloves, minced. Adds aromatic pungency and savory notes to the sauce.
Ginger: 1 teaspoon, grated fresh ginger (or ½ teaspoon ground ginger). Offers a warm, spicy, and slightly citrusy flavor that complements the teriyaki.
Sesame Oil: 1 teaspoon. Adds a nutty aroma and flavor, enhancing the Asian-inspired taste.
Vegetable Oil: 1 tablespoon. Used for sautéing the chicken, preventing sticking and promoting even cooking.
Broccoli Florets: 1 cup, bite-sized florets. Adds vibrant green color, texture, and nutritional value with a mild, earthy flavor.
Carrots: 1 cup, sliced or julienned. Provides sweetness, crunch, and bright orange color, along with essential vitamins.
Edamame: 1 cup, shelled edamame (fresh or frozen). Adds protein, fiber, and a slightly nutty, buttery flavor, contributing to the bowl’s satisfying texture.
Cooked Rice: 4 cups, cooked white rice, brown rice, or quinoa. The base of the bowl, providing carbohydrates and a neutral flavor to complement the other ingredients.
Sesame Seeds: 1 tablespoon, for garnish. Adds a nutty flavor, visual appeal, and slight crunch.
Green Onions: 2-3, thinly sliced, for garnish. Provides a fresh, mild onion flavor and vibrant green color as a finishing touch.

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Chicken: Cut the chicken breasts into bite-sized pieces, about 1-inch cubes. This ensures even cooking and quicker cooking time. Place the chicken in a medium bowl.
Make the Teriyaki Marinade: In a separate bowl, whisk together the teriyaki sauce, soy sauce, honey, rice vinegar, minced garlic, grated ginger, and sesame oil. This flavorful marinade will infuse the chicken with delicious teriyaki goodness.
Marinate the Chicken (Optional but Recommended): Pour about ¾ of the teriyaki marinade over the chicken pieces, reserving the remaining marinade for later. Toss to coat the chicken evenly. For best results, marinate the chicken in the refrigerator for at least 20-30 minutes, or up to 2 hours for even more flavor. If short on time, you can skip the marinating step, but it does enhance the taste and tenderness of the chicken.
Cook the Chicken: Heat vegetable oil in a large skillet or wok over medium-high heat. Once the oil is hot, add the marinated chicken (or unmarinated chicken) to the skillet in a single layer, being careful not to overcrowd the pan. Cook the chicken for about 5-7 minutes, stirring occasionally, until it is cooked through and lightly browned on all sides. Ensure the internal temperature reaches 165°F (74°C).
Add Vegetables: Add the broccoli florets and sliced carrots to the skillet with the chicken. Stir-fry for about 3-5 minutes, or until the vegetables are tender-crisp. You want them to retain a bit of crunch while being heated through. If using frozen edamame, add it now as well. If using fresh edamame, you may want to steam or boil it lightly beforehand as it takes longer to cook.
Glaze with Teriyaki Sauce: Pour the remaining reserved teriyaki marinade into the skillet with the chicken and vegetables. Bring the sauce to a simmer and cook for 2-3 minutes, stirring constantly, until the sauce thickens slightly and glazes the chicken and vegetables beautifully. The sauce should become sticky and shiny, coating everything evenly.
Assemble the Bowls: Divide the cooked rice among bowls. Top with the teriyaki chicken and vegetable mixture.
Garnish and Serve: Sprinkle sesame seeds and sliced green onions over the bowls for garnish. Serve immediately and enjoy your delicious and easy teriyaki chicken bowls!

Nutrition

Serving Size: one normal portion
Calories: 550
Protein: 40g