Teriyaki Bowl Recipe
Teriyaki chicken, brussel sprouts, carrots, zucchini, cabbage, white rice
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Ingredients
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Protein
Vegetables
Grains
Seasoning
Method
Preparation
- 1
Cook the Rice
Rinse the white rice under cold water until the water runs clear. In a pot, combine the rinsed rice with 400 ml of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the rice is tender and the water is absorbed. Remove from heat and let it sit covered for another 5 minutes.
- 2
Prepare the Chicken
In a bowl, mix soy sauce, honey, rice vinegar, cornstarch, and water to create the teriyaki sauce. Cut the chicken breast into bite-sized pieces and marinate in the teriyaki sauce for at least 30 minutes.
- 3
Chop the Vegetables
While the chicken is marinating, clean and trim the Brussels sprouts, slice the carrots into thin rounds, cut the zucchini into half-moons, and shred the cabbage.
Cooking
- 4
Cook the Chicken
In a large skillet or wok, heat the sesame oil over medium-high heat. Add minced garlic and ginger, sauté for about 1 minute until fragrant. Add the marinated chicken pieces and cook until browned and cooked through, about 6-8 minutes.
- 5
- 6
Combine and Serve
Once the vegetables are cooked, pour any remaining teriyaki sauce over the chicken and vegetables, stirring to combine. Serve the teriyaki chicken and vegetables over the cooked white rice in bowls.