Description
This Teriyaki Bowl is a flavorful and healthy meal featuring juicy chicken (or tofu), fresh vegetables, and a homemade teriyaki sauce served over rice. A perfect weeknight dinner that’s easy to make and packed with delicious umami flavors! ππ₯
Ingredients
Scale
For the Teriyaki Sauce:
- Β½ cup soy sauce (low sodium preferred)
- ΒΌ cup water
- 3 tbsp honey or brown sugar
- 1 tbsp rice vinegar
- 2 tsp sesame oil
- 2 tsp fresh ginger, grated
- 2 cloves garlic, minced
- 1 tbsp cornstarch + 2 tbsp water (for thickening)
For the Teriyaki Bowl:
- 1 lb boneless, skinless chicken breast (or tofu for a vegetarian version)
- 1 tbsp olive oil
- 1 cup broccoli florets
- 1 cup bell peppers, sliced
- 1 cup carrots, julienned
- 1 cup snap peas
- 2 cups cooked rice (white, brown, or cauliflower rice)
- 1 tbsp sesame seeds (for garnish)
- 2 tbsp green onions, sliced
Instructions
- Make the Teriyaki Sauce:
- In a small saucepan over medium heat, combine soy sauce, water, honey, rice vinegar, sesame oil, ginger, and garlic.
- Bring to a simmer, then mix cornstarch and water in a small bowl and stir into the sauce.
- Cook for 2-3 minutes until thickened. Remove from heat and set aside.
- Cook the Chicken (or Tofu):
- Cut chicken into bite-sized pieces.
- Heat olive oil in a pan over medium heat and cook chicken for 5-7 minutes until golden brown and fully cooked.
- If using tofu, cut into cubes and pan-fry for 4-5 minutes per side until crispy.
- SautΓ© the Vegetables:
- In the same pan, add broccoli, bell peppers, carrots, and snap peas.
- Stir-fry for 3-4 minutes until slightly tender but still crisp.
- Assemble the Bowl:
- Divide cooked rice into bowls.
- Top with cooked chicken (or tofu) and vegetables.
- Drizzle generously with teriyaki sauce.
- Garnish & Serve:
- Sprinkle with sesame seeds and green onions.
- Serve warm and enjoy!
Notes
- For extra spice, add red pepper flakes or sriracha to the teriyaki sauce.
- For a low-carb version, use cauliflower rice instead of regular rice.
- For more protein, add edamame or chickpeas.