Teriyaki Chicken Bowl

I’ve been looking for some new weeknight recipes to add to my repertoire. Specifically something on the healthy side and easy to throw together. There are a few steps in this recipe but it is easy peasy! You can skip the teriyaki recipe and just purchase your favorite brand. You can even buy frozen mixed veggies, but fresh are way better. For this recipe I used white rice but brown rice or quinoa would work well too!

Teriyaki Chicken Rice Bowl

Teriyaki Chicken Rice Bowl
Ingredients
Makes 3-4 servings
1 cup teriyaki sauce
2 lb chicken breasts
2 carrots, julienned
1 red bell pepper, julienned
1 cup shelled edamame
2 cups broccoli florets
1 ½ cups rice
½ tbs sesame seeds, for garnish

For the teriyaki sauce:
3/4 cup soy sauce
¼ cup brown sugar
1 tbs diced ginger
1 tbs diced garlic
2 tsp rice wine vinegar

Place teriyaki sauce ingredients in blender and blend until smooth. Taste for flavor, add more sugar or ginger is desired. Set aside ½ cup of sauce for the chicken marinade. Marinate chicken breasts in ½ cup of teriyaki sauce for at least 30 minutes or up to 24 hours. Pour remaining sauce into a small pot and heat until slightly thickened. If you like a thicker sauce add ½ tablespoon of cornstarch and mix well.

Cook rice according to instructions. For the vegetables, fill a large pot with 2 inches of water and bring to a boil over medium heat. Arrange the carrots, red bell pepper, edamame and broccoli in a metal steamer basket*; place in the pot. Cover and steam the vegetables to desired tenderness, about 4 to 6 minutes. Keep warm until ready to serve. Heat grill to 500⁰. Remove chicken from marinade and grill until cooked through, about 7-8 minutes per side. Let rest 3-5 minutes before slicing. To serve place a scoop of rice into a large bowl. Top with steamed vegetables, sliced chicken, sesame seeds and a drizzle of reserved teriyaki sauce.

*If you don’t have a steam basket just place a little water in a large pan with the vegetables cover and steam.