Description
A savory and satisfying bowl featuring tender teriyaki-glazed chicken, fluffy rice, and a colorful medley of stir-fried vegetables.
Ingredients
Scale
For the Crust:
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 cup jasmine rice, cooked according to package directions
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1 carrot, julienned
- 3 tbsp soy sauce
- 2 tbsp honey
- 1 tbsp rice vinegar
- 1 tsp grated ginger
- 2 cloves garlic, minced
- 1 tbsp vegetable oil
- 1 green onion, sliced for garnish
- 1 tsp sesame seeds
Instructions
1. Prepare the Crust:
- In a small bowl, whisk together soy sauce, honey, rice vinegar, ginger, and garlic to make the teriyaki sauce.
- Heat oil in a large skillet over medium-high heat. Add chicken and cook until browned, about 5-7 minutes.
- Pour half of the teriyaki sauce over the chicken, stirring to coat. Simmer for 2-3 minutes until sauce thickens slightly, then remove chicken from skillet.
- In the same skillet, add broccoli, bell pepper, and carrot. Stir-fry for 4-5 minutes until crisp-tender.
- Return chicken to skillet with remaining teriyaki sauce, tossing to combine and heat through.
- Serve chicken and vegetables over cooked rice, garnished with green onion and sesame seeds.
Notes
You can customize the seasonings to taste.