Quick Teriyaki Chicken Bowl
A fast, comforting teriyaki chicken bowl with sticky-sweet chicken, crisp vegetables, and steaming rice, perfect for busy weeknights.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
- Diet: Gluten-Free Option
Ingredients
Scale
- 1 pound boneless skinless chicken breasts
- 1 cup fresh broccoli florets
- 1 cup sliced bell peppers (any color)
- 1/4 cup low-sodium soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon minced garlic
- 1 teaspoon ground ginger
- Cooked rice or quinoa for serving
- Neutral oil for frying
- Optional: sesame seeds or green onions for garnish
Instructions
- Chop the broccoli into bite-size florets, slice the bell peppers, and cut the chicken into 1-inch pieces.
- In a small saucepan over medium heat, whisk together soy sauce, brown sugar, minced garlic, and ground ginger. Stir until the sugar dissolves, then lower the heat to keep it warm.
- Heat oil in a large skillet over medium-high heat. Add the chicken and cook until golden (5–7 minutes).
- Push the chicken to the side, add broccoli and bell peppers, and stir-fry for 3–5 minutes until crisp-tender.
- Pour teriyaki sauce over the chicken and vegetables, tossing for 1 minute to coat evenly.
- Serve immediately over rice or quinoa and garnish with sesame seeds or green onions if desired.
Notes
Store leftovers in an airtight container for up to 3-4 days, keeping rice separate to avoid sogginess when reheating.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 8g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 75mg
Find it online: https://www.topchoicerecipes.com/teriyaki-chicken-bowl/