Chicken Teriyaki Bowl

Chicken Teriyaki Bowl

Glazed chicken teriyaki served over steamed brown rice with crisp-tender vegetables. A balanced Asian-inspired bowl at 550 calories with 35g of protein and 12g of fat.

Ingredients

• 1 cup cooked chicken breast, diced
• 1 cup brown rice (uncooked)
• 1 cup broccoli florets
• 1/2 cup sugar snap peas
• 1/4 cup carrot, thinly sliced
• 2 tbsp low-sodium soy sauce
• 1 tbsp mirin (or 1 tsp sugar)
• 1 tbsp water
• 1 tsp cornstarch
• 1 tsp sesame oil
• 1 clove garlic, minced
• 1 tsp fresh ginger, grated
• 1 tsp sesame seeds
• 1 green onion, sliced (for garnish)

Instructions

1. Cook brown rice according to package directions with a pinch of salt.
2. Whisk soy sauce, mirin, water, and cornstarch in a small bowl to make the teriyaki glaze.
3. Steam broccoli, snap peas, and carrots over boiling water until crisp-tender, about 4 minutes. Set aside.
4. Heat sesame oil in a skillet over medium-high heat. Sauté garlic and ginger for 30 seconds.
5. Add diced chicken and cook 4-5 minutes until lightly browned and heated through.
6. Pour the teriyaki glaze over the chicken and stir continuously for 1-2 minutes until it thickens and coats the chicken in a glossy sheen.
7. Fluff the cooked rice and divide between bowls.
8. Top each bowl with the glazed chicken and vegetables, then sprinkle with sesame seeds and green onion.

Nutrition Facts

Tips

• Add the cornstarch slurry off the heat first so it dissolves instead of clumping in the pan.
• Steam the vegetables just until crisp-tender so they keep their bright color and crunch.