Description
Savor the vibrant flavors of a Teriyaki Chicken Bowl—perfect for busy weeknights or casual gatherings. Juicy chicken is glazed in a savory-sweet homemade teriyaki sauce, stir-fried with colorful vegetables, and served over fluffy rice or quinoa. It’s quick, customizable, and even better as leftovers!
Ingredients
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1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
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1 cup fresh broccoli florets
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1 cup sliced bell peppers (any color)
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1 tbsp oil (vegetable or sesame)
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Cooked rice or quinoa, for serving
For the Teriyaki Sauce
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1/4 cup low-sodium soy sauce
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2 tbsp brown sugar
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1 tbsp minced garlic
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1 tsp ground ginger
Instructions
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Prep Ingredients
Chop the broccoli and bell peppers. Dice the chicken into uniform pieces. -
Make the Teriyaki Sauce
In a small saucepan over medium heat, combine the soy sauce, brown sugar, garlic, and ginger. Stir until the sugar dissolves and the sauce is warmed through. Set aside. -
Cook the Chicken
In a large skillet or wok, heat 1 tbsp oil over medium-high heat. Add the chicken and cook for 5–7 minutes, until golden brown and cooked through. -
Add the Vegetables
Add the broccoli and bell peppers to the skillet. Stir-fry for 3–5 minutes until the vegetables are crisp-tender. -
Add Sauce
Pour the prepared teriyaki sauce over the chicken and vegetables. Stir well to coat evenly and cook for another 1–2 minutes until heated through.
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Serve
Spoon over a bed of steamed rice or quinoa. Garnish with sesame seeds or chopped green onions, if desired.
Notes
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Customize your bowl: Add snap peas, shredded carrots, or edamame for extra crunch and color.
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Make it vegetarian: Substitute chicken with tofu or tempeh.
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Spice it up: Stir in red pepper flakes or a drizzle of sriracha for heat.
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Meal prep friendly: Store in airtight containers in the fridge for up to 3 days for quick lunches.