Teriyaki Chicken Rice Bowls
Tender chicken in a sweet-savory teriyaki glaze, served over rice with veggies—easy, customizable, and better than takeout.
Servings: 4 servings
Ingredients
- 2 tbs olive oil
- 1 lb cubed chicken breast
- 3 tbs teriyaki sauce
- 2 cups uncooked jasmine or long grain white rice
- 3 ½ cups water
- ¼ cup teriyaki sauce
- 3 tbs low sodium soy sauce
- 1 cup frozen sweet peas
- 3 large carrots diced
- 2 cups fresh broccoli florets
- Optional toppings: sesame seeds sliced green onions, and crushed red pepper flakes
Instructions
- To a deep skillet over medium heat add the oil when the oil is hot add the chicken and 3 tbs of teriyaki sauce stir and cook the chicken through.
- Once the chicken is cooked add the rice, water, 1/4 cup teriyaki sauce, soy sauce, peas, and carrots stir well and bring to a simmer. Simmer covered (stirring frequently) for 15 minutes.
- After the 15 minutes stir in the broccoli and put the lid on top. Continue to cook for an additional 10 minutes or until the rice is cooked and the broccoli is tender.
- I like to top my teriyaki bowls with crushed red pepper flakes and green onions. Enjoy!
Video
Nutrition
Calories: 627kcal | Carbohydrates: 92g | Protein: 37g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 1833mg | Potassium: 1013mg | Fiber: 6g | Sugar: 10g | Vitamin A: 8228IU | Vitamin C: 58mg | Calcium: 94mg | Iron: 3mg
