Description
These Teriyaki Chicken Power Bowls are a delicious and nutritious meal option that is perfect for a quick and easy dinner. Tender teriyaki chicken served with a variety of colorful vegetables and fluffy brown rice, all drizzled with a homemade teriyaki sauce.
Ingredients
Scale
For the Teriyaki Chicken:
- 1 pound boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 tablespoon olive oil
For the Bowls:
- 2 cups cooked brown rice or quinoa
- 1 cup broccoli florets
- 1 cup shredded carrots
- 1 red bell pepper, thinly sliced
- 1/2 cup edamame (shelled)
- 2 green onions, sliced
- Sesame seeds for garnish
For the Teriyaki Sauce:
- 1/3 cup low-sodium soy sauce
- 3 tablespoons honey or maple syrup
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon fresh grated ginger
- 2 garlic cloves, minced
- 1 tablespoon cornstarch mixed with 2 tablespoons water
Instructions
- Prepare the Teriyaki Sauce: In a small saucepan, combine soy sauce, honey, rice vinegar, sesame oil, ginger, and garlic. Simmer, then stir in the cornstarch slurry and cook until thickened.
- Cook the Chicken: Brown the chicken in olive oil in a skillet. Add the teriyaki sauce and simmer.
- Prepare the Vegetables: Steam or sauté the broccoli and edamame until tender.
- Assemble the Bowls: Divide rice among bowls, top with chicken, vegetables, and garnishes. Drizzle with extra sauce if desired.
Notes
- You can prep all components ahead of time and assemble when ready to eat.
- Swap rice with cauliflower rice for a low-carb option.
- Add avocado or a drizzle of sriracha mayo for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 10 g
- Sodium: 720 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 32 g
- Cholesterol: 80 mg
