Ingredients
Scale
- 2 boneless, skinless chicken breasts (cubed)
- 1/4 cup low-sodium soy sauce
- 2 tablespoons honey (or brown sugar)
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 2 cloves garlic (minced)
- 1 teaspoon ginger (grated)
- 1/2 tablespoon cornstarch + 1 tablespoon water (slurry)
- 1 cup cooked white or brown rice
- 1 tablespoon vegetable oil
- 1 cup broccoli florets
- 1/2 cup bell peppers (sliced)
- 1/2 cup carrots (julienned)
- 2 green onions (chopped)
Instructions
- Prepare the Sauce: Whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, ginger, and cornstarch slurry in a small bowl. Set aside.
- Cook the Chicken: Heat vegetable oil in a large skillet over medium heat. Add cubed chicken and cook until golden brown (about 6-7 minutes).
- Simmer with Sauce: Pour the prepared teriyaki sauce over the chicken. Let it simmer for 2-3 minutes until thickened.
- Stir-Fry Vegetables: In another pan, stir-fry the broccoli, bell peppers, and carrots for about 3-4 minutes until tender-crisp.
- Assemble: Divide cooked rice into bowls and top with teriyaki chicken and sautéed vegetables.
- Garnish: Sprinkle with chopped green onions before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl (350g)
- Calories: 480
- Sugar: 12g
- Sodium: 760mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 72mg