Chicken Teriyaki Rice Bowl
A savory, one-skillet chicken teriyaki rice bowl loaded with vegetables and tender rice.
Servings: 6 servings
Ingredients
- 1 tablespoon sesame oil
- 1 pound boneless skinless chicken breasts cut into 1-inch chunks
- 2 cups brown rice (uncooked) recommend Uncle Ben's
- 3.5 cups water
- 1/4 cup teriyaki sauce
- 3 tablespoons soy sauce low-sodium
- 1/2 cup carrots shredded
- 1/3 cup green onions chopped
- 1/2 cup snow peas
- 1 cup broccoli florets
Instructions
- Heat 1 tablespoon sesame oil in a large, high-sided skillet over medium-high heat until hot.
- Add the 1 pound of chicken pieces and cook, stirring occasionally, until no pink remains in the center, about 5–7 minutes.
- Add the uncooked 2 cups brown rice, 3 1/2 cups water, 1/4 cup teriyaki sauce, 3 tablespoons low-sodium soy sauce, 1/2 cup shredded carrots, 1/3 cup chopped green onions, and 1/2 cup snow peas to the skillet; stir to combine.
- Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20 minutes or until the rice is tender and most liquid is absorbed.
- Stir in 1 cup broccoli florets, re-cover, and simmer for about 5 more minutes until the broccoli is tender and no liquid remains.
- If desired, drizzle additional teriyaki sauce over the bowls, then spoon into serving bowls and enjoy.
Equipment
- Large Skillet with Lid
- Measuring Cups and Spoons
- Knife and cutting board
- Spatula or spoon
Notes
- Use low-sodium soy sauce to control saltiness.
- Cut chicken into uniform pieces for even cooking.
- Use a tight-fitting lid to retain steam while simmering.