Description
This Teriyaki Chicken Bowl is a quick, healthy, and flavorful dish featuring tender pan-seared chicken breast cubes, sautéed fresh vegetables, and a homemade honey-sweetened teriyaki sauce.
Ingredients
Scale
- 1 pound chicken breast
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon toasted sesame oil
- 1 tablespoon minced garlic
- 2 teaspoons fresh grated ginger
- 1/4 cup chopped green onion (white part only)
- 1/4 cup low sodium soy sauce or tamari
- 1/4 cup low sodium chicken broth
- 1 tablespoon rice vinegar
- 3 tablespoons honey
- 1 tablespoon cornstarch
- 3 tablespoons water
- 1 red bell pepper, chopped
- 2 cups chopped broccoli florets
Instructions
- Pound the chicken breasts to about 1/2 inch thickness and cut into 1-inch cubes. Season with salt and black pepper.
- Heat a non-stick skillet over medium heat. Add sesame oil. Sauté garlic, ginger, and green onion whites briefly. Add chicken and cook until golden brown, about 2-3 minutes per side. Remove chicken and aromatics, set aside.
- In the same skillet, add red bell pepper and broccoli. Sauté for about 5 minutes until fork-tender but crisp.
- Whisk cornstarch and water in a small bowl until smooth. In another bowl, combine soy sauce, chicken broth, rice vinegar, and honey. Add cornstarch slurry to this mixture and whisk.
- Return chicken and aromatics to the skillet with vegetables. Pour teriyaki sauce over and simmer until sauce thickens and chicken is cooked through.
- Serve over rice. Garnish with chopped green onions and optional red pepper flakes. Enjoy!
Notes
- Ready in 30 minutes.
- Perfect for a satisfying gluten-free dinner.
- Adjust vegetables as desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Pan-searing
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 251
- Sugar: 10g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 70mg