Ingredients
Scale
- 2 cups cooked jasmine or basmati rice
- 1 lb boneless, skinless chicken thighs or breasts
- 1/4 cup soy sauce (or coconut aminos for gluten-free)
- 2 tbsp honey or maple syrup
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 2 cloves garlic, minced
- 1 tsp grated fresh ginger
- 1 cup broccoli florets
- 1 red bell pepper, sliced
- Sesame seeds and chopped green onions for garnish
- Vegetable oil for cooking
Instructions
- Cut the chicken into bite-sized pieces. In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger to create the teriyaki sauce.
- Transfer the chicken to a bowl or zip-top bag and pour half of the teriyaki sauce over it. Marinate for at least 15 minutes for maximum flavor.
- Heat a tablespoon of vegetable oil in a large skillet over medium-high heat. Add the chicken and cook until golden and cooked through, about 6-8 minutes. Remove from skillet and set aside.
- In the same skillet, add more oil if needed and sauté broccoli and bell pepper until tender-crisp, about 5 minutes.
- Reintroduce the chicken to the skillet with vegetables, pour the remaining teriyaki sauce, and stir to coat everything evenly. Cook for another 2 minutes.
- Serve the chicken and vegetables over warm rice. Garnish with sesame seeds and chopped green onions.
Notes
- Use a rice cooker or Ninja SLUSHi Pro RapidChill Drink Maker to prepare rice quickly and efficiently.
- Freshly grated ginger enhances the authentic flavor.
- Marinate the chicken for at least 15 minutes for juiciness.
- Sauté vegetables to your preferred tenderness for a crisp texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian, Japanese-inspired
- Diet: Nut-Free
Nutrition
- Serving Size: 1 bowl (approximately 1/4 of recipe)
- Calories: 450 kcal Kcal
- Sugar: 12 g
- Sodium: 900 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 70 mg