Chicken Teriyaki Bowl
Ingredients
The protein
The veggies
-
2
cups
broccoli florets
-
1
red bell pepper
sliced
-
2
cups
snap peas
-
1
cup
carrots
The rice
The teriyaki sauce
-
½
cup
low sodium soy sauce
-
½
cup
water
-
1½
tsp
fresh ginger
-
1
tbsp
cornstarch
-
2
tbsp
brown sugar
-
1
tbsp
honey
-
4
cloves
garlic
The oil
Instructions
- Heat 1 tbsp of olive oil in a large skillet over medium heat.
- Add the chicken and brown until cooked through, about 7-9 minutes.
- In another pan, heat 1 tbsp of olive oil and sauté the veggies for 5-6 minutes until softened.
- While cooking, whisk together cornstarch and water in a bowl.
- In another bowl, combine soy sauce, brown sugar, honey, ginger, garlic, and the cornstarch mixture.
- Once the chicken is cooked, add the teriyaki sauce and simmer until thickened.
- Stir in the veggies and coat them with the sauce.
- Serve with rice and add optional toppings like green onion or sesame seeds.
Nutrition Facts (estimated)
Servings
6
Calories
358
Total fat
8g
Total carbohydrates
40g
Total protein
30g
Sodium
927mg
Cholesterol
73mg
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