🍛 Teriyaki Chicken Bowl with Stir-Fried Veggies & Brown Rice 🍄🥕🍚
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 2
Calories: ~520 per serving
🛒 Ingredients:
For the Chicken & Sauce:
🐔 2 boneless chicken breasts, cubed
🧅 1/2 onion, sliced
🍄 1 cup mushrooms, sliced
🫒 1 tbsp neutral oil (e.g. canola or sesame)
🌿 2 spring onions, chopped (for garnish)
⚫ 1 tbsp soy sauce
🍯 1 tbsp honey or brown sugar
🍶 1 tbsp rice vinegar or lemon juice
🧄 1 clove garlic, minced
🫚 1/2 tsp fresh ginger (optional)
💧 1 tsp cornstarch + 2 tbsp water (to thicken sauce)
For the Stir-Fry Veggies:
🥦 1/2 cup broccoli florets
🥕 1 carrot, sliced
🥒 1 small zucchini, sliced
🌶️ 1/2 green bell pepper, chopped
🫒 1 tbsp oil
🧂 Salt, to taste
For the Rice:
🍚 1 cup cooked brown rice
⚫ 1/2 tsp black sesame seeds (for topping)
🌿 Chopped green onion (garnish)
👩🍳 Instructions:
Cook the rice: If not already prepared, cook brown rice according to package instructions (~30–40 minutes). Set aside and keep warm.
Make teriyaki sauce: In a small bowl, mix soy sauce, honey, vinegar, garlic, ginger, and cornstarch slurry. Set aside.
Sear the chicken: Heat oil in a pan. Cook chicken cubes until golden on all sides (about 5–6 minutes). Add sliced onion and mushrooms. Cook 4–5 more minutes.
Add sauce: Pour in teriyaki sauce. Simmer for 2–3 minutes until thickened and glossy. Remove from heat.
Sauté vegetables: In a separate pan or wok, heat oil. Stir-fry broccoli, carrots, zucchini, and bell pepper over medium-high heat for 4–5 minutes until tender-crisp. Season lightly with salt.
Assemble: Divide brown rice into bowls. Add sautéed veggies and chicken-mushroom mixture. Top with green onions and sesame seeds.
🔄 Tips & Variations:
Use tofu instead of chicken for a vegetarian option.
Swap brown rice for quinoa or jasmine rice.