Description
A quick and flavorful Asian-inspired bowl featuring tender chicken glazed in homemade teriyaki sauce, served with crisp broccoli, colorful bell peppers, and fluffy steamed rice.
Ingredients
Scale
For the Crust:
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 cup broccoli florets
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 cup white rice, uncooked
- 1/4 cup soy sauce
- 2 tbsp honey
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tbsp cornstarch mixed with 2 tbsp water
- 1 tbsp vegetable oil
- Sesame seeds and green onions for garnish
Instructions
1. Prepare the Crust:
- Cook the rice according to package instructions and set aside.
- In a small bowl, whisk together soy sauce, honey, rice vinegar, and sesame oil to make the teriyaki sauce.
- Heat vegetable oil in a large skillet over medium-high heat. Add chicken and cook until browned, about 5-7 minutes.
- Add garlic, ginger, broccoli, and bell peppers to the skillet. Stir-fry for 4-5 minutes until vegetables are tender-crisp.
- Pour the teriyaki sauce into the skillet, bring to a simmer, then stir in the cornstarch slurry. Cook until sauce thickens, about 2 minutes.
- Divide steamed rice among bowls, top with the teriyaki chicken and vegetables, and garnish with sesame seeds and green onions.
Notes
You can customize the seasonings to taste.