Ingredients
Scale
- 1 recipe Teriyaki sauce (or 1/2 cup store-bought teriyaki sauce)
- 1 head Broccoli (chopped into florets; ~3 cups)
- 2 tbsp Olive oil
- 24 oz Boneless skinless chicken breasts (cut into bite-sized pieces)
- 2 tsp Sesame seeds
- 1 medium Green onion (sliced)
- 2 medium Carrots (shredded; ~1 cup)
- 2 cups Cooked rice (with salt and pepper added to taste)
Instructions
- Prepare the Teriyaki Sauce: If making from scratch, combine ingredients in a saucepan and simmer until thickened.
- Steam the Broccoli: Boil water in a saucepan with a steamer basket. Add broccoli and steam for 5-6 minutes until tender.
- Cook the Chicken: Heat olive oil in a skillet over medium heat. Add chicken pieces in batches, searing for 3-4 minutes per side until golden brown and fully cooked.
- Combine Chicken with Sauce: Pour the teriyaki sauce over the cooked chicken, tossing to coat evenly.
- Garnish: Sprinkle sesame seeds and sliced green onions on top before serving.
- Assemble Bowls: In each bowl, layer cooked rice, steamed broccoli, shredded carrots, and teriyaki chicken.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl (approx. 500g)
- Calories: 485
- Sugar: 7g
- Sodium: 680mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 63g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 70mg