Description
A quick and delicious Teriyaki Chicken Bowl recipe perfect for dinner.
Ingredients
Scale
- 2 cups cooked white rice
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 tablespoon vegetable oil
- 1 cup broccoli florets
- 1 cup sliced bell peppers (any color)
- 1 cup snap peas
- 1/2 cup teriyaki sauce
- 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.
- Add the broccoli, bell peppers, and snap peas to the skillet. Stir-fry for another 3-5 minutes until the vegetables are tender-crisp.
- Pour the teriyaki sauce over the chicken and vegetables. Stir to coat everything evenly and cook for an additional 2-3 minutes until heated through.
- Serve the teriyaki chicken and vegetables over a bed of cooked rice.
- Garnish with sliced green onions and sesame seeds, if using.
Notes
- For a healthier option, substitute brown rice for white rice.
- Add sliced carrots or zucchini for extra vegetables and color.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stir-fry
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 8g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg