Ingredients
Scale
- 2 boneless, skinless chicken breasts, sliced into strips
- 1 cup cooked white or brown rice
- 1/4 cup soy sauce
- 2 tbsp honey
- 1 tbsp rice vinegar
- 1 tsp grated ginger
- 2 cloves garlic, minced
- 1 tbsp cornstarch mixed with 2 tbsp water
- 1 tbsp vegetable oil
- 1 cup steamed broccoli florets
- 1 carrot, julienned
- 1 tbsp sesame seeds
- 2 green onions, sliced
Instructions
- Cook rice according to package instructions and set aside.
- In a bowl, whisk together soy sauce, honey, rice vinegar, ginger, and garlic to make the teriyaki sauce.
- Heat oil in a pan over medium heat. Add chicken and cook until no longer pink, about 5-7 minutes.
- Pour the teriyaki sauce over the chicken and stir to coat.
- Add cornstarch mixture and simmer for 2-3 minutes until the sauce thickens.
- Divide rice into bowls and top with chicken, steamed broccoli, and julienned carrots.
- Garnish with sesame seeds and green onions before serving.
Notes
- For extra flavor, marinate the chicken in half the teriyaki sauce for 30 minutes before cooking.
- Swap honey for maple syrup if you prefer a different sweetener.
- Add a pinch of red pepper flakes for a spicy kick.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Main Dish
- Method: Stovetop
- Cuisine: Japanese-inspired
- Diet: Low Fat
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 15g
- Sodium: 900mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 85mg