Chicken Teriyaki Bowls
Savory and satisfying, this dish combines juicy bites of glazed chicken with a vibrant medley of vegetables and fluffy rice. Perfect for a weeknight dinner or meal prep, its sweet and tangy sauce adds an irresistible flavor with each bite. Use fresh vegetables of the season to make it even more appealing.
Switching up the flavor profile is simple; try adding a dash of sriracha for heat or swapping in tofu for a vegetarian twist. If you're out of rice, consider using quinoa or cauliflower rice as a nutritious substitute.
Serve these bowls warm, garnished with sesame seeds and fresh scallions for a touch of color and extra flavor. Ideal for a family dinner or packed lunch, they bring a taste of comfort and a splash of freshness. If desired, pack leftovers in airtight containers—they keep well in the fridge for a couple of days.
Instructions
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1
In a bowl, combine soy sauce, honey, mirin, minced garlic, and grated ginger.
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2
Cut chicken into bite-sized pieces and marinate in the sauce for at least 15 minutes.
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3
Heat vegetable oil in a large pan over medium heat. Add chicken and cook until browned and cooked through, about 10 minutes.
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4
Add broccoli, carrot, and bell pepper to the pan and cook until vegetables are tender.
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5
Pour remaining marinade into the pan and simmer until slightly thickened.
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6
Serve over cooked rice, garnished with sesame seeds and sliced scallions.
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7
Store any leftovers in an airtight container in the refrigerator for up to 2 days.