Chicken Teriyaki Bowl with Stir-Fry Vegetables
Ingredients:
1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
1/2 cup teriyaki sauce
1 tablespoon soy sauce
1 tablespoon cornstarch
1 tablespoon sesame oil
1 tablespoon vegetable oil
1 cup broccoli florets
1 cup sliced carrots
1/2 cup sliced bell peppers (any color)
1/2 cup snow peas
1/4 cup chopped green onions
2 cups cooked rice
Sesame seeds (for garnish, optional)
Instructions:
1. In a medium bowl, whisk together teriyaki sauce, soy sauce, and cornstarch. Add chicken and toss to coat. Let marinate for at least 15 minutes (longer is better).
2. Heat vegetable oil in a large skillet or wok over medium-high heat. Add chicken and cook, stirring occasionally, until browned and cooked through (about 5-7 minutes). Remove chicken from skillet and set aside.
3. Add sesame oil to the skillet. Add broccoli, carrots, bell peppers, and snow peas. Stir-fry for 3-5 minutes, or until vegetables are tender-crisp.
4. Return chicken to the skillet. Add the teriyaki sauce mixture to the skillet and bring to a simmer. Cook for 1-2 minutes, or until sauce has thickened slightly.
5. Serve chicken and vegetable mixture over cooked rice. Garnish with chopped green onions and sesame seeds, if desired.
Notes:
You can adjust the amount of teriyaki sauce to your liking.
Feel free to add other vegetables to the stir-fry, such as mushrooms, zucchini, or snap peas.
For a spicier dish, add a pinch of red pepper flakes to the stir-fry.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.