Description
Indulge in the vibrant flavors of a Teriyaki Chicken Bowl, a perfect solution for busy weeknights or casual gatherings. This quick and easy recipe features tender chicken coated in a savory-sweet teriyaki sauce, complemented by fresh vegetables and served over fluffy rice or quinoa. Enjoy the delightful mix of textures and tastes in every bite, making it a family favorite while providing a healthier alternative to takeout. Plus, leftovers taste even better the next day as the flavors meld together!
Ingredients
Scale
- 1 pound boneless skinless chicken breasts
- 1 cup fresh broccoli florets
- 1 cup sliced bell peppers (any color)
- 1/4 cup low-sodium soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon minced garlic
- 1 teaspoon ground ginger
- Cooked rice or quinoa for serving
Instructions
- Chop vegetables into bite-sized pieces and cut chicken into uniform cubes.
- In a small saucepan over medium heat, combine soy sauce, brown sugar, minced garlic, and ground ginger. Stir until sugar dissolves.
- Heat oil in a skillet over medium-high heat. Add chicken pieces and cook for about 5–7 minutes until golden brown.
- Add broccoli florets and bell peppers to the skillet. Stir-fry for an additional 3–5 minutes until vegetables are tender yet crisp.
- Pour the teriyaki sauce over the cooked chicken and veggies, cooking for another minute to coat everything well.
- Serve immediately over cooked rice or quinoa.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl (250g)
- Calories: 320
- Sugar: 8g
- Sodium: 550mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 75mg
Keywords: Marinate the chicken for at least 30 minutes in teriyaki sauce before cooking for deeper flavor. Substitute seasonal vegetables like snap peas or carrots for added variety. For a vegetarian option, swap chicken with tofu.