Teriyaki Chicken Bowls
Quick and delicious Teriyaki Chicken Bowls loaded with colorful vegetables and coated in a sweet and savory teriyaki glaze.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Sautéing
- Cuisine: Japanese
- Diet: Gluten-Free
Ingredients
Scale
- 2 cups cooked rice
- 1 lb chicken thighs or breasts, cut into bite-sized pieces
- 1 cup broccoli florets
- 1 cup bell peppers, sliced
- 1/2 cup teriyaki sauce
- 2 tablespoons olive oil
- Sesame seeds (for garnish)
- Green onions, sliced (for garnish)
Instructions
- Heat the olive oil in a skillet over medium heat. Add chicken pieces and cook until browned and cooked through, about 5-7 minutes.
- Add broccoli and bell peppers to the skillet and cook for another 3-5 minutes until vegetables are tender.
- Pour teriyaki sauce over the chicken and vegetables, stirring to coat evenly.
- Serve the teriyaki chicken mixture over the cooked rice.
- Garnish with sesame seeds and sliced green onions before serving.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. For best texture, keep rice and protein separate when storing.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 8g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 75mg
Find it online: https://recypez.com/teriyaki-chicken-bowls-2/