I love Asian food… especially rice, chicken, and a good sauce! I could eat at hibachi grills 3 times a week and be perfectly content in my belly. However, my wallet would disagree.
I found a similar recipe to Teriyaki Chicken bowls forever ago, and over the year I have been slowly tweaking and editing it to fit my own tastes and needs.
Teriyaki Chicken Bowls
- 2 boneless, skinless chicken breasts, cut into bite-size pieces
- Salt + Pepper
- 1 tablespoon of oil (I use grapeseed or avocado)
- rice or cauliflower riced
- broccoli, steamed
- I typically use fresh, but the frozen works well too + doesn’t go bad!
- 1 bell pepper, diced
- 1/2 of an onion, diced
- 1/4 cup of light brown sugar, packed
- 1/4 cup of low-sodium soy sauce
- 2 tablespoons of apple cider vinegar
- 1/2 teaspoon of ginger
- 3 cloves of garlic, minced
- 1 tablespoon of cornstarch
I love a lot of sauce, so if I am making this meal for more than 3 people, I double the sauce.
- Cook your rice + steam your broccoli
- Season your chicken with salt + pepper
- Heat up a tablespoon of oil in a large skillet over medium high heat
- (often at this point I will add the optional onion + peppers and cook about 3 minutes before adding in the chicken.)
- Cook chicken (about 5-7 minutes), stirring often
- As your chicken is cooking, in a small bowl combine your sauce ingredients and wisk until the cornstarch is not clumpy.
- When the chicken is cooked, dump your sauce into the skillet, stirring consistently until you get a thick glaze
- Serve immediately over you rice with broccoli.