Made with AI
Honey Teriyaki Chicken Rice Bowls
35 min 539 kcal per serving Medium
Ingredients
4 Servings
- boneless skinless chicken breast500 g
- dry jasmine rice1,5 cups
- low-sodium soy sauce60 ml
- honey2 tablespoons
- rice vinegar2 tablespoons
- sesame oil2 teaspoons
- broccoli florets400 g
- carrots150 g
- fresh ginger15 g
- garlic12 g
- cornstarch1 tablespoon
- sesame seeds2 teaspoons
- water2,25 cups
Instructions
- 1
Rinse the jasmine rice under cold water until the water runs mostly clear. Add the rice and
- 2
25 cups water to a saucepan, bring to a boil, then reduce the heat to low, cover, and cook for 12–15 minutes until tender. Remove from heat and let it rest covered for 5 minutes, then fluff with a fork.
- 3
While the rice cooks, cut the chicken breast into bite-sized pieces. Peel and finely grate the ginger, and mince the garlic. Slice the carrots thinly if they are not already cut.
- 4
In a small bowl, whisk together the low-sodium soy sauce, honey, rice vinegar, sesame oil, grated ginger, and minced garlic to make the teriyaki sauce.
- 5
In a separate small bowl, mix the cornstarch with 2 tablespoons of water from the measured water amount, or a small extra splash of water, until smooth to make a slurry.
- 6
Heat a large nonstick skillet over medium-high heat. Add the chicken pieces and cook for 5–7 minutes, stirring occasionally, until browned and cooked through.
- 7
Add the broccoli florets and carrots to the skillet. Cook for 4–5 minutes, stirring often, until the vegetables are crisp-tender. If needed, add a small splash of water and cover briefly to help steam the vegetables.
