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Teriyaki Chicken Rice Bowl

A satisfying teriyaki chicken rice bowl brimming with sweet and savory flavors, perfect for a quick weeknight dinner.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Lunch, Main Course
Cuisine: Asian, Japanese
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces chicken breasts, sliced Choose fresh, plump pieces for better flavor.
  • 1 cup teriyaki sauce Gluten-free version can be used if needed.
  • 2 cups cooked rice Brown rice can be substituted for a healthier option.
  • 1 cup broccoli florets Ensure to steam just until tender.
  • 1 piece bell pepper, sliced Use a colorful variety for visual appeal.
  • 2 pieces green onions, chopped For garnish.
  • to taste sesame seeds For garnish.

Method
 

Cooking Chicken
  1. In a pan, heat oil over medium heat. Add the sliced chicken to the hot pan, cooking until golden and cooked through.
  2. Pour in the teriyaki sauce and simmer for a few minutes, stirring to coat the chicken evenly.
Preparing Vegetables
  1. In another pot, steam the broccoli and bell pepper until tender, about 5 minutes.
Serving
  1. Serve the cooked rice in bowls, topped with the teriyaki chicken and steamed veggies.
  2. Garnish with chopped green onions and sesame seeds.

Notes

Marinate chicken in teriyaki sauce for at least 30 minutes for better flavor. For leftovers, store in an airtight container for up to three days.