YOUR SOLIN GENERATED RECIPE
Sticky Ginger-Garlic Teriyaki Chicken Bowl
Savor the delightful balance of savory and sweet in this Sticky Ginger-Garlic Teriyaki Chicken Bowl. Tender chicken breast is marinated in a zingy mixture of fresh ginger, garlic, low sodium soy sauce, a hint of honey, and sesame oil, then cooked to perfection. Served over a bed of fluffy brown rice and crisp, colorful vegetables, this bowl delivers a satisfying, nutrient-packed meal with an aromatic Asian twist.
INGREDIENTS
5 oz Chicken Breast
1/2 cup cooked Brown Rice
1 cup chopped Broccoli
1/2 cup sliced Red Bell Pepper
1 tsp grated Ginger
1 tsp minced Garlic
1 tbsp Low Sodium Soy Sauce
1 tsp Honey
1 tsp Sesame Oil
PREPARATION
In a small bowl, whisk together the grated ginger, minced garlic, low sodium soy sauce, honey, and sesame oil to create the marinade.
Place the chicken breast in a shallow dish and pour half of the marinade over it, ensuring even coverage. Reserve the other half for glazing the vegetables. Let the chicken marinate for at least 15-20 minutes.
While marinating, cook the brown rice according to package instructions if not already prepared.
Preheat a non-stick skillet or grill pan over medium heat. Add the marinated chicken breast and cook for about 5-6 minutes per side, or until the internal temperature reaches 165°F. Remove and let it rest before slicing.
In another skillet, add the reserved marinade and toss in the chopped broccoli and sliced red bell pepper. Stir-fry the vegetables on medium-high heat for 3-4 minutes until they are tender yet crisp.
Slice the chicken breast into strips.
To assemble the bowl, evenly distribute the cooked brown rice at the bottom, layer the stir-fried vegetables on top, and add the sliced chicken breast.
Drizzle any extra reserved marinade over the assembled bowl for an extra burst of flavor, and serve warm.