Teriyaki Chicken Rice Bowl

Ingredients - Serves 4

• Rice - 2 cups, cooked
• Green onions - 4, sliced
• Bell pepper - 1, sliced
• Broccoli - 1 head, cut into florets
• Carrots - 2, peeled and sliced
• Vegetable oil - 2 tablespoons
• Ginger - 1 tablespoon, grated
• Garlic - 2 cloves, minced
• Honey - 2 tablespoons
• Soy sauce - 2 tablespoons
• Teriyaki sauce - 1/2 cup
• Boneless, skinless chicken breasts - 4, cut into bite-sized pieces

Let's Get Started

1. In a small bowl, whisk together the teriyaki sauce, soy sauce, honey, garlic, and ginger.
2. In a large skillet, heat the vegetable oil over medium-high heat.
3. Add the chicken and cook until browned on all sides, about 5 minutes.
4. Add the carrots, broccoli, and bell pepper to the skillet and cook for 5 minutes, or until the vegetables are tender-crisp.
5. Pour the teriyaki sauce over the chicken and vegetables and stir to coat.
6. Reduce the heat to low and simmer for 5 minutes, or until the sauce has thickened.
7. Divide the cooked rice among 4 bowls.
8. Top each bowl with the teriyaki chicken and vegetables.
9. Garnish with sliced green onions and serve.

Dietary Info

• Dish Type: Main Course
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Calories: 450
• Fat: 12g
• Carbs: 60g
• Protein: 25g
• Sodium: 800mg
• Sugar: Noneg