Name: Teriyaki Chicken Stir-Fry Bowl
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Ingredients: 7 oz raw chicken breast; 0.25 cup dry white rice; 1 cup raw broccoli florets; 0.5 cup raw red bell pepper; 1 tbsp tamari; 1 tbsp honey; 1 tsp sesame oil; 1 tsp raw fresh ginger; 1 clove raw garlic; 0.25 tsp sea salt; 0.25 tsp black pepper

Instructions

Prep 10 min · Cook 15 min

In a small saucepan, combine the dry white rice and 0.5 cup of water; bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
While the rice cooks, whisk together the tamari, honey, minced raw fresh ginger, and minced raw garlic in a small bowl to create the teriyaki glaze.
Cut the raw chicken breast into 1-inch bite-sized pieces and season evenly with the sea salt and black pepper.
Heat the sesame oil in a large non-stick skillet or wok over medium-high heat until shimmering.
Add the chicken to the skillet and sauté for 5-6 minutes until golden brown and cooked through.
Toss in the raw broccoli florets and sliced raw red bell pepper, stir-frying for 3-4 minutes until the vegetables are tender-crisp.
Pour the teriyaki glaze over the chicken and vegetables, tossing constantly for 1-2 minutes until the sauce becomes thick and glossy.
Fluff the cooked rice with a fork and portion it into a bowl, topping it with the hot teriyaki chicken and vegetable mixture.

Nutrition

Ingredients

Instructions

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