The Forked SpoonTeriyaki Chicken Bowl Recipe
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Ingredients
Serves 4- 1 cup julienned carrots
- 2 cloves garlic (finely grated)
- 2 teaspoons cornstarch
- 2 teaspoons fresh ginger (finely grated)
- 2-3 cups broccoli florets (lightly steamed)
- 3 green onions (thinly sliced)
- 1½ lb boneless skinless chicken breasts (cut into 1-inch pieces)
- ½ cup low-sodium soy sauce
- ½ cup water
- 3 tablespoons honey (or brown sugar)
- ½ teaspoon black pepper
- ½ teaspoon salt
- 2 tablespoons rice vinegar
- 4-6 cups cooked rice
- 1 tablespoon neutral oil (avocado oil or canola oil)
- 2 teaspoons toasted sesame oil
- 2 teaspoons toasted sesame seeds
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Steps
- Step 1
Cook the rice and prep the vegetables. Start by cooking your rice first so it is hot and ready by the time the chicken is finished cooking. Lightly steam the broccoli until bright green and crisp-tender, and prep the carrots and green onions.
- Step 2
Season the chicken. Pat the chicken dry, then sprinkle with salt and pepper.
- Step 3
Sear the chicken. Heat the 1 tablespoon of oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook until golden and cooked through, stirring occasionally. Transfer to a plate.
- Step 4
Make the sauce. While the chicken cooks (or right after), whisk the ½ cup soy sauce, ½ cup water, 3 tablespoons honey, 2 tablespoons rice vinegar, 2 teaspoons sesame oil, grated garlic and ginger, and 2 teaspoons cornstarch until smooth.
- Step 5
Thicken the sauce. Pour the sauce into the skillet and bring to a gentle simmer, stirring until glossy and slightly thickened.
- Step 6
Coat the chicken. Return the chicken to the skillet and toss until evenly coated and warmed through.
- Step 7
Assemble the bowls. Divide rice between bowls, top with teriyaki chicken and sauce, then add broccoli and carrots. Finish with green onions and sesame seeds.
Interactive, hands-free timers are available in the Supper app.
Cook the rice and prep the vegetables. Start by cooking your rice first so it is hot and ready by the time the chicken is finished cooking. Lightly steam the broccoli until bright green and crisp-tender, and prep the carrots and green onions.
Source: The Forked Spoon
