Teriyaki Chicken Bowls

Ingredients

• 1.5 pounds Boneless Skinless Chicken Thighs (cut into bite‑size pieces)
• 0.33 cup Soy Sauce (low‑sodium preferred)
• 1 tablespoon Cornstarch (for thickening the sauce)
• 2 tablespoons Brown Sugar (packed)
• 1 tablespoon Honey (raw honey optional)
• 1 teaspoon Sesame Oil (toasted sesame oil for flavor)
• 1 tablespoon Fresh Ginger (minced, about 1 inch piece)
• 2 cloves Garlic (minced)
• 2 cups White Rice (uncooked, jasmine or long grain)
• 3 cups Mixed Vegetables (broccoli florets, sliced carrots, bell pepper strips; fresh or frozen)
• 2 stalks Green Onions (sliced for garnish)
• 1 tablespoon Vegetable Oil (for greasing grill pan)
• 0.25 cup Water (to thin sauce if needed)

Instructions

1. Make the Teriyaki Sauce

   In a saucepan combine soy sauce, brown sugar, honey, sesame oil, minced garlic, minced ginger, cornstarch and water. Whisk until cornstarch is dissolved.

   Time: PT5M

   Temperature: Medium heat

2. Thicken the Sauce

   Bring the mixture to a gentle boil, then reduce to a simmer for 5 minutes until glossy and slightly thickened. Remove from heat and let cool slightly.

   Time: PT5M

   Temperature: Medium heat

3. Reserve Portion of Sauce

   Spoon 2 tablespoons of the warm sauce into a small bowl for basting the chicken on the grill. Set the remaining sauce aside for serving.

   Time: PT2M

4. Marinate the Chicken

   Place the bite‑size chicken pieces in a mixing bowl, pour most of the sauce over them (reserve the 2 tbsp), and toss to coat. Cover and refrigerate for 15 minutes.

   Time: PT15M

5. Cook the Rice

   Rinse the rice until water runs clear. Combine rice and 2 cups water in a rice cooker or saucepan. Cook according to rice cooker instructions or bring to a boil, cover, reduce heat to low and simmer 15 minutes, then let stand 5 minutes.

   Time: PT20M

   Temperature: Boil then low simmer

6. Grill the Chicken

   Preheat the grill pan over medium heat and brush lightly with vegetable oil. Add the marinated chicken in a single layer. Grill 4‑5 minutes per side, basting with the reserved 2‑tablespoon sauce every few minutes, until internal temperature reaches 165°F (74°C).

   Time: PT12M

   Temperature: Medium heat

7. Sauté the Vegetables

   While the chicken rests, heat a skillet with a drizzle of oil over medium‑high heat. Add mixed vegetables and stir‑fry 5‑7 minutes until crisp‑tender.

   Time: PT7M

   Temperature: Medium‑high heat

8. Assemble the Bowls

   Divide cooked rice among four serving bowls. Top with grilled teriyaki chicken, sautéed vegetables, drizzle the remaining sauce, and garnish with sliced green onions.

   Time: PT5M

Nutrition Facts

Calories

650

Protein

30g

Carbohydrates

80g

Fat

15g

Fiber

4g