Ingredients
Scale
- 2 cups jasmine or basmati rice
- 1 lb (450g) chicken breasts or thighs, sliced into strips
- 1/2 cup soy sauce
- 1/4 cup honey or brown sugar
- 2 tablespoons rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon Sesame oil or vegetable oil
- 1 cup broccoli florets
- 1 red bell pepper, sliced
- 1 carrot, julienned
- Sesame seeds and chopped green onions for garnish
Instructions
- Cook the rice according to package instructions until fluffy and set aside.
- Heat 1 tablespoon of sesame or vegetable oil in a large skillet or wok over medium-high heat. Add the sliced chicken and cook for 5-7 minutes until browned and cooked through. Remove and set aside.
- In the same skillet, combine soy sauce, honey (or brown sugar), rice vinegar, garlic, and ginger. Bring to a simmer and cook for 3-4 minutes, until slightly thickened.
- Add broccoli, bell pepper, and carrot to the skillet. Stir-fry for 3-5 minutes until vegetables are tender-crisp. Return the cooked chicken to the skillet and toss to coat evenly with the sauce.
- Divide the cooked rice into bowls. Top with the teriyaki chicken and vegetables. Garnish with sesame seeds and chopped green onions.
Notes
- Adjust the sweetness or saltiness of the sauce to suit your taste.
- Use fresh garlic and ginger for maximum flavor.
- Customize with different vegetables like snap peas or mushrooms.
- For extra crunch, sprinkle additional sesame seeds or chopped peanuts.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop, Stir-fry
- Cuisine: Asian-inspired
- Diet: Dairy-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 450 Kcal
- Sugar: 12g
- Sodium: 900mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg