Teriyaki Chicken & Rice Bowl
Time: 20 minutes
Yield: 2 servings
Don’t let the pressures of the workweek keep you from enjoying a delicious and colorful dinner; you can make the Teriyaki Chicken & Rice Bowl in 20 minutes or less! Enjoy the sweet and tangy flavor of teriyaki sauce slathered over rice, tender chicken, and bright broccoli and carrots. Teriyaki Chicken & Rice Bowl is a savory and hearty marvel that will make you think twice about ordering take-out!
Mix together the cornstarch and 1 tablespoon of water in a small bowl, then set aside.
Whisk together the soy sauce, rice wine, honey, brown sugar, minced garlic, ginger and 2 tablespoons of water in a separate small pot until well combined.
Bring the soy sauce mixture to a boil on medium heat over the stove-top, then reduce the heat to a simmer.
Whisk in the cornstarch-water mixture and cook until thickened, about 1-2 minutes.
Set the teriyaki sauce aside and keep warm.
In a steamer set, steam the broccoli and the carrots over boiling water until they are tender, for 4-5 minutes.
Toss the vegetables with soy sauce and rice wine.
Set the vegetables aside and keep warm.
Heat 1 teaspoon of sesame oil and 1 tablespoon of olive oil over medium-high heat in a large skillet.
Add the diced chicken, sauteing until it is golden and cooked through, about 5 minutes.
Pour half of the teriyaki sauce over the chicken, cooking it for one more minute.
To assemble the bowl, add equal amounts of rice to each.
Top the rice with the broccoli, carrots, and chicken.
Drizzle the bowls with the remaining teriyaki sauce, sesame seeds, and chives.