Chicken Teriyaki Rice Bowls

These amazing Chicken Teriyaki Rice Bowls are ready in 20 minutes or less. Enjoy a delicious and healthy weeknight dinner recipe. Made without cornstarch

Course Main Course

Cuisine Asian, Japanese

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 356kcal

Author Tiffany Bendayan

Ingredients

For Stir Fry

1 lb Boneless Skinless Chicken Breasts cubed
1 cup Carrots sliced thinly
2 cups Broccoli Florets
1/2 cup Edamame beans
1 tablespoon Sesame Oil divided
2 cloves Garlic minced
1 teaspoon Ginger minced
2 teaspoons Sesame Seeds optional

For Teriyaki Sauce

2 tablespoons Light Brown Sugar
1/4 cup Low sodium Soy Sauce
3 tablespoons Rice Wine Vinegar

For Rice

2 cups prepared Uncle Ben's Rice (white or brown)

US Customary - Metric

Instructions

Prepare rice according to the instructions in the box
In a small bowl, mix the light brown sugar, rice wine vinegar, and soy sauce together. Set aside
In a large skillet over medium-low heat add 1/2 of the oil. Sautee the garlic and ginger for 1-2 minutes or until fragrant
Add the veggies and saute 3-4 minutes. Remove from heat and set aside
Wipe the skillet and pour the remaining oil over medium-high heat. Stir-fry for 5-6 minutes or until the chicken is no longer pink on the inside
Place the veggies back in the skillet to warm up and pour in the sauce. Stir until the chicken and veggies are mixed in with the sauce. Remove from heat and sprinkle the sesame seeds on top
Divide the rice among 4 bowls. Add the chicken and veggies on top
Enjoy!

Nutrition