From dinneratthezoo.com

Teriyaki Chicken Bowl

4 servings · 10 min prep · 20 min cook

Ingredients

For the chicken and vegetables

• 1 tablespoon vegetable oil (divided use)
• 1 pound boneless skinless chicken breasts
• salt and pepper to taste
• 3 cups mixed raw vegetables (such as broccoli, carrots, snow peas, bell peppers and mushrooms)
• 4 cups white rice (cooked)
• 2 teaspoons sesame seeds

For the teriyaki sauce

• 1/4 cup soy sauce (low sodium)
• 1/2 cup water
• 3 tablespoons light brown sugar
• 2 teaspoons minced garlic
• 1 1/2 teaspoons minced fresh ginger
• 1 tablespoon honey
• 1 teaspoon toasted sesame oil
• 1 tablespoon corn starch

Steps

1. Heat a pan or grill over medium high heat. Place 2 teaspoons of oil in the pan or brush the oil onto the grill.
2. Season the chicken with salt and pepper to taste.
3. Place the chicken in the pan or on the grill. Cook for 4-5 minutes per side or until chicken is cooked through. Remove from the pan or grill and cover to keep warm.

   8-10 min

4. Add the remaining 1 teaspoon of oil to the pan or brush on the grill grates. Add the vegetables and cook for 4-5 minutes or until they're tender. Season the veggies with salt and pepper to taste.

   4-5 min

5. Place the ¼ cup soy sauce, ½ cup water, 3 tablespoons brown sugar, 2 teaspoons garlic, 1 ½ teaspoons ginger, 1 tablespoon honey and 2 teaspoons sesame 1 tablespoon oil in a small pan over medium heat. Bring the ingredients to a simmer.

   3-4 min

6. Whisk the corn starch with 2 tablespoons of cold water until dissolved. Slowly add the corn starch mixture to the ¼ cup sauce and boil for 1 minute or until sauce has thickened, stirring occasionally.

   1 min

7. Cut the chicken into bite sized pieces. Pour the ¼ cup sauce over the chicken and toss to coat.
8. Divide the 4 cups rice between 4 bowls. Place the chicken and vegetables on top of the rice. Sprinkle with 2 teaspoons, then serve.

Nutrition

Per serving

kcal

618

protein

39 g

carbs

64 g

fat

9 g

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