Teriyaki Chicken Bowl Recipe
Grilled chicken served over rice with teriyaki sauce and vegetables.
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Ingredients
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Protein
Grains
Vegetables
Sauce
Garnish
Method
Preparation
Prepare the Chicken
Season the chicken breasts with salt and pepper to taste. Preheat the grill or a grill pan over medium-high heat. Grill the chicken for 6-7 minutes on each side or until fully cooked and the internal temperature reaches 165°F (75°C). Remove from heat and let rest before slicing.
Cooking the Vegetables
Sauté the Vegetables
In a large skillet over medium heat, add a splash of sesame oil. Add the broccoli florets, sliced carrot, and bell pepper. Sauté for about 5-7 minutes until the vegetables are tender but still crisp. Remove from heat.
Making the Teriyaki Sauce
Prepare the Sauce
In a small saucepan, combine 1 cup of soy sauce, 1 tablespoon of brown sugar, 2 tablespoons of rice vinegar, 1 tablespoon of sesame oil, 1 teaspoon of cornstarch, and 2 tablespoons of water. Whisk together and bring to a simmer over medium heat. Cook for about 2-3 minutes until the sauce thickens slightly. Remove from heat.
Assembly
Assemble the Bowl
In a bowl, layer the cooked rice, sliced grilled chicken, sautéed vegetables, and drizzle with the teriyaki sauce. Top with a sprinkle of sesame seeds and chopped green onions.