Teriyaki Chicken Bowls
Ingredients
Teriyaki Sauce
-
4
cloves
garlic, minced
-
2
teaspoons
fresh ginger, minced
-
½
cup
honey
-
½
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
medium
red bell pepper, julienned
-
¼
cup
green onions
-
to taste
sesame seeds for garnish
-
to serve
Jasmine Rice
Instructions
- Make the teriyaki sauce by whisking together garlic, ginger, honey, tamari sauce, sesame oil, rice wine vinegar, and corn starch in a bowl until smooth.
- Heat a skillet over medium-high heat, add avocado oil, and sauté the broccoli and red pepper for 2-3 minutes until tender. Remove and set aside.
- In the same skillet, add more avocado oil and cook the cubed chicken until browned, about 4-6 minutes.
- Add the teriyaki sauce to the chicken, stir well, and let it simmer for 2-3 minutes until thickened.
- Assemble the bowls by placing jasmine rice at the bottom, topping with chicken, vegetables, green onions, and sesame seeds.
Nutrition Facts (estimated)
Servings
4
Calories
493
Total fat
15g
Total carbohydrates
45g
Total protein
44g
Sodium
1579mg
Cholesterol
124mg
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