GARDEN ROUTE | KAROO NEWS - These mouth-watering teriyaki chicken rice bowls are super easy to make, and have great nutritious value, especially when you’re enjoying them with a portion of steamed or roasted veggies.
We have added a yummy roasted teriyaki vegetable bowl recipe for all the vegetarians who would like to indulge in these delicious and healthy rice bowls.
Cook a fair amount of either one of these recipes at the beginning of the week for your meal preparations, and dish it out into a number of packed and stored teriyaki chicken rice bowls to be enjoyed throughout the week.
Teriyaki chicken rice bowl
Ingredients
- 4 boneless skinless chicken breasts, cubed
- 1 tablespoon olive oil
- 1/2 cup low sodium soy sauce
- 1/2 cup water
- 3 tablespoons packed light brown sugar
- 2 tablespoons rice vinegar
- 1/2 teaspoon sesame oil (optional)
- 1 teaspoon ground ginger
- 2 teaspoons minced garlic
- 2 tablespoons honey
- 3 teaspoons cornstarch
- sesame seeds and chopped green onions
To garnish
- rice for serving
- steamed veggies for serving
Instructions
- Heat oil in a large skillet on medium high heat.
- Add cubed chicken and brown chicken until cooked through and it is no longer pink.
- While chicken is browning, prepare your teriyaki sauce! In a medium size mixing bowl whisk together soy sauce, water, honey, brown sugar, rice vinegar, sesame oil, ginger, garlic, and cornstarch.
- Once chicken is browned and cooked through, add your homemade teriyaki sauce to your skillet and continue to cook stirring until the sauce has thickened.
- Serve immediately with white or brown rice and vegetables of your choice. Garnish with sesame seeds and green onion
This recipe was found on modernmealmakeover.com
