Description
A comforting rice bowl topped with teriyaki-glazed chicken and fresh vegetables, perfect for weeknight dinners or casual gatherings.
Ingredients
Scale
- 2 cups cooked white or brown rice
- 1 pound boneless, skinless chicken thighs or breasts
- 1/4 cup teriyaki sauce (store-bought or homemade)
- 1 tablespoon sesame oil
- 2 cups mixed vegetables (bell peppers, broccoli, snap peas, or your favorites)
- 2 green onions, thinly sliced
- 1 tablespoon sesame seeds (optional)
- Salt and pepper, to taste
Instructions
- Prepare 2 cups cooked rice according to package directions.
- Cut the chicken into 1-inch pieces and season lightly with salt and pepper.
- Heat a large skillet or wok over medium-high heat. Add sesame oil.
- When the oil shimmers, add chicken in a single layer and sear for about 6–8 minutes until golden and cooked through.
- Remove chicken and set aside.
- In the same pan, add vegetables and stir-fry for 3–4 minutes until bright and tender-crisp.
- Return chicken to the pan, pour in teriyaki sauce, and toss to coat. Cook for another 1–2 minutes to let the sauce thicken.
- Assemble bowls by dividing rice among 4 bowls, topping with chicken, vegetables, green onions, and sesame seeds.
- Serve immediately.
Notes
For a vegetarian option, substitute tofu. Adjust teriyaki sauce for lower sodium or sugar as needed.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 5g
- Sodium: 750mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 37g
- Cholesterol: 70mg