Teriyaki Chicken & Veggie Bowls with Sriracha Mayo 🤤 Ready in 30 minutes – Flavor explosion in every bite!
Ingredients:
1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
1/2 cup teriyaki sauce
1 tbsp olive oil
1 cup broccoli florets
1 cup sliced carrots
1 red bell pepper, sliced
1/2 cup cooked brown rice
1/4 cup mayonnaise
1 tbsp sriracha (or more, to taste)
1 tbsp sesame seeds (optional, for garnish)
Green onions, chopped (optional, for garnish)
Instructions:
1. Prepare the chicken: In a medium bowl, combine the cubed chicken with 1/4 cup of the teriyaki sauce. Marinate for at least 15 minutes (longer is better!).
2. Cook the chicken: Heat the olive oil in a large skillet or wok over medium-high heat. Add the marinated chicken and cook, stirring occasionally, until browned and cooked through (about 5-7 minutes). Remove the chicken from the skillet and set aside.
3. Stir-fry the vegetables: Add the broccoli, carrots, and red bell pepper to the skillet. Stir-fry for 3-5 minutes, or until the vegetables are tender-crisp.
4. Combine and sauce: Return the cooked chicken to the skillet. Pour the remaining teriyaki sauce over the chicken and vegetables. Stir to coat everything evenly and heat through for another minute.
5. Make the sriracha mayo: In a small bowl, whisk together the mayonnaise and sriracha. Adjust the amount of sriracha to your preferred level of spiciness.
6. Assemble the bowls: Divide the cooked brown rice among bowls. Top with the teriyaki chicken and vegetable mixture. Drizzle generously with the sriracha mayo.
7. Garnish and serve: Sprinkle with sesame seeds and green onions, if desired. Serve immediately and enjoy!