Recipe: Teriyaki Chicken Bowl

Ingredients

1 tablespoon vegetable oil
1 pound boneless skinless chicken breasts
to taste salt and pepper
3 cups mixed raw vegetables (broccoli, carrots, snow peas, bell peppers, mushrooms)
4 cups cooked white rice
2 teaspoons sesame seeds

Heat a pan or grill over medium-high heat and add 2 teaspoons of oil.
Season the chicken with salt and pepper, then cook for 4-5 minutes per side until cooked through.
Remove the chicken from the heat and cover to keep warm.
Add the remaining oil to the pan, then cook the vegetables for 4-5 minutes until tender, seasoning with salt and pepper.
In a small pan, combine soy sauce, water, brown sugar, garlic, ginger, honey, and sesame oil over medium heat and bring to a simmer.
Whisk corn starch with 2 tablespoons of cold water until dissolved, then add to the sauce and boil for 1 minute until thickened.
Cut the cooked chicken into bite-sized pieces and toss with the sauce.
Divide the rice into bowls, top with chicken and vegetables, and sprinkle with sesame seeds before serving.

Servings

Calories

618

Total fat

Total carbohydrates

64g

Total protein

39g

Sodium

856mg

Cholesterol

73mg