Chicken Teriyaki Bowl Recipe
Recipe information
Make Chicken Teriyaki Bowl in just 40m. colorful veggies including zucchini, rainbow carrots and snap peas with quinoa brown rice
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Ingredients
Vegetables
Grains
Chicken
Sauce
Garnish
Preparation
1. Cook the Quinoa and Brown Rice
In a pot, combine quinoa and brown rice with 2 cups of water. Bring to a boil, reduce heat, cover, and simmer for about 20 minutes or until water is absorbed. Fluff with a fork and set aside.
2. Prepare the Chicken
Season chicken breast with salt and pepper. In a pan over medium heat, cook the chicken for about 6-7 minutes on each side or until fully cooked. Remove from heat and slice.
Cooking the Vegetables and Sauce
3. Sauté the Vegetables
In the same pan, add a splash of sesame oil and sauté the zucchini, rainbow carrots, and snap peas until tender-crisp, about 3-4 minutes.
4. Prepare the Teriyaki Sauce
In a small bowl, mix soy sauce, honey, rice vinegar, sesame oil, cornstarch, and water. Pour the mixture into the pan with the vegetables and cook until it thickens, about 2-3 minutes.
Assembly
5. Assemble the Bowl
In a serving bowl, layer the quinoa and brown rice, followed by the sautéed vegetables and sliced chicken. Drizzle with additional teriyaki sauce if desired, and garnish with sesame seeds and sliced green onions.
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