YOUR SOLIN GENERATED RECIPE
Sticky Ginger-Garlic Teriyaki Chicken Bowl
Savor a vibrant, balanced bowl featuring tender marinated chicken infused with ginger and garlic, served atop a bed of warm brown rice and crisp steamed vegetables. This dish bursts with an enticing sticky teriyaki glaze that perfectly complements the freshness of broccoli and carrots, offering a satisfying and flavorful meal.
INGREDIENTS
6 oz Chicken Breast
1/2 cup Cooked Brown Rice
1 cup Broccoli
1/2 cup Carrots
1 tbsp Low Sodium Soy Sauce
1 tbsp Fresh Ginger (grated)
1 Garlic clove
1 tsp Honey
1 tsp Rice Vinegar
PREPARATION
In a small bowl, combine low sodium soy sauce, grated ginger, minced garlic, honey, and rice vinegar to create the teriyaki marinade.
Place the chicken breast in a resealable bag or shallow dish and pour the marinade over the chicken. Let it marinate for at least 15 minutes to absorb the flavors.
While the chicken is marinating, prepare the sides by cooking brown rice according to package instructions and steaming the broccoli and carrots until they are tender-crisp.
Heat a non-stick skillet over medium heat. Remove the chicken from the marinade (reserve the excess marinade) and cook the chicken for about 5-6 minutes per side, or until the internal temperature reaches 165°F.
Optional: Pour the reserved marinade into the pan during the last few minutes of cooking to create a sticky glaze over the chicken.
Slice the chicken and assemble the bowl by layering the cooked brown rice, steamed vegetables, and the sliced teriyaki chicken. Drizzle any remaining glaze over the top.
Serve immediately and enjoy your flavorful Sticky Ginger-Garlic Teriyaki Chicken Bowl.