YOUR SOLIN GENERATED RECIPE
Ginger-Garlic Glazed Teriyaki Chicken Bowl
Enjoy a vibrant bowl featuring tender, ginger-garlic marinated chicken glazed in a light teriyaki sauce, paired with fluffy brown rice and an assortment of crisp, steamed vegetables. A balanced medley of savory, sweet, and tangy flavors makes this dish both satisfying and nourishing.
INGREDIENTS
5.5 oz Chicken Breast
1/2 cup cooked Brown Rice
1/2 cup Broccoli
1/2 cup Carrots
1/2 cup Snap Peas
1 tsp Grated Fresh Ginger
2 cloves Garlic
1 tbsp Low Sodium Soy Sauce
1 tsp Maple Syrup
1 tsp Rice Vinegar
1 tsp Sesame Oil
PREPARATION
In a small bowl, whisk together the grated ginger, minced garlic, low sodium soy sauce, maple syrup, rice vinegar, and sesame oil to create the teriyaki glaze.
Place the chicken breast in a shallow dish and pour half of the glaze over it. Marinate in the refrigerator for at least 20 minutes to allow the flavors to meld.
While the chicken marinates, prepare the vegetables by cutting the broccoli into florets, slicing the carrots, and trimming the snap peas. Lightly steam the vegetables until they are tender-crisp.
Heat a non-stick skillet over medium heat. Cook the marinated chicken breast for about 5-6 minutes per side or until the internal temperature reaches 165°F, drizzling with the remaining glaze during the cooking process for added flavor.
Meanwhile, reheat or prepare the cooked brown rice according to package instructions if not already done.
Slice the cooked chicken and assemble your bowl by layering the brown rice, steamed vegetables, and glazed chicken. Drizzle any extra pan sauce over the top for an extra burst of flavor.
Serve immediately and enjoy the delicious balance of ginger-garlic teriyaki flavors combined with wholesome, nutrient packed ingredients.