Teriyaki Chicken Bowl
A quick and healthy dish featuring tender chicken, fresh vegetables, and a homemade teriyaki sauce, ready in about 30 minutes.
Ingredients
- 1 pound chicken breast
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon toasted sesame oil
- 1 tablespoon minced garlic
- 2 teaspoons freshly grated ginger
- ¼ cup chopped green onion (white part only)
- ¼ cup low sodium soy sauce or tamari
- ¼ cup low sodium chicken broth
- 1 tablespoon rice vinegar
- 3 tablespoons honey
- 1 tablespoon cornstarch
- 3 tablespoons water
- 2 cups chopped broccoli florets
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Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
- Prepare all ingredients: pound chicken to ½ inch thickness, chop veggies, and make sauce ingredients ready.
- Cut chicken into 1-inch cubes and toss with salt and pepper.
- Heat sesame oil in a large non-stick skillet over medium heat. Add garlic, ginger, green onions, and chicken, stirring to coat.
- Cook chicken for 2-3 minutes on each side until golden and mostly cooked through. Remove from pan.
- Add chopped bell pepper and broccoli to the same pan; sauté for about 5 minutes until tender-crisp.
- In a small bowl, whisk soy sauce, chicken broth, rice vinegar, and honey. In another bowl, mix cornstarch with water.
- Return chicken to the pan, pour in the sauce and cornstarch slurry. Stir gently and let simmer until sauce thickens.
- Ensure chicken is fully cooked (internal temp 165°F) before serving.
- Serve hot over rice, garnishing with green onions or red pepper flakes if desired.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days.