From iheartnaptime.net

Teriyaki Chicken Bowl Recipe

6 servings · 5 min prep · 40 min cook

Ingredients

For the teriyaki sauce

• 1/4 cup light brown sugar, packed
• 1/4 cup low sodium soy sauce
• 2 tbsp rice or apple cider vinegar
• 1/2 tsp ground ginger
• 2 cloves garlic, minced
• 1 tbsp cornstarch

For the bowls

• 5-6 boneless, skinless chicken breasts
• 12 oz pre-cut fresh stir-fry vegetables, steamed
• salt
• pepper
• rice
• sesame seeds
• sliced green onions

Steps

1. Preheat the oven to 425°F. In a small saucepan over ¼ cup low heat, mix 1 tbsp cornstarch, ¼ cup sugar, ¼ cup soy sauce, 2 tbsp vinegar, 2 cloves garlic and ½ tsp ginger. Let simmer for a few minutes, stirring until thickened.
2. Spray the bottom of a 9x13" pan with cooking spray. Season 5-6 chicken breasts with salt and pepper, then place in the bottom of the pan. Pour teriyaki sauce over chicken and cover pan with foil.
3. Bake covered for 25 minutes and then take the foil off and continue cooking for about 15 minutes, or until chicken is cooked through and no longer pink inside (165 degrees).

   40 min

4. Meanwhile, cook the rice and stir fry vegetables. Take chicken out and let cool while you prepare the teriyaki chicken bowl. Add rice to the bottom of the bowls, then a layer of vegetables. Slice up your chicken and layer on top. Drizzle with remaining teriyaki sauce and sprinkle with sesame seeds and sliced green onions. Enjoy!

Nutrition

Per serving

kcal

192

protein

23 g

carbs

19 g

fat

3 g

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