Chicken Teriyaki Rice Bowl

We LOVED this dish. I used carrots and broccoli but you can easily add any of your favorite vegetables just be sure to cut them about the same size so they cook evenly. My family likes sauce so I did not reduce the sauce very much as I wanted that extra sauce to coat some of the jasmine rice. Of course, if you want a thicker sauce just reduce it to your liking. This is sweet from the honey, a little salty from the soy just perfect to add flavor to the chicken.

INGREDIENTS

Teriyaki sauce

• 1/2 cup lite soy sauce
• 3 cloves of garlic, minced
• 1/2 cup of honey
• 1 Tablespoon rice vinegar
• 1/2 cup chicken broth
• 1 1/2 Tablespoons cornstarch

Chicken Teriyaki

• 2 Tablespoons olive oil
• 1 to 1 1/2 pounds of boneless skinless chicken breast, cut in bite-size pieces
• 1 Tablespoon cornstarch
• salt
• pepper
• 2 cloves of garlic minced
• 1 to 1 1/2 cups broccoli florets
• 1 cup sliced carrots
• 1 Tablespoon of diced scallions for garnish
• Jasmine rice, cooked according to package directions

DIRECTIONS

Chop and slice vegetables and set aside. Whisk all of the ingredients for the sauce together and set aside. Place your bite-size chicken pieces in a Zip loc bag, add a pinch of salt and pepper. Add the cornstarch to the bag and coat all of the chicken pieces with the cornstarch.

Preheat a large pan over medium heat, add oil. Sauté chicken until almost done. Add your vegetables to the pan and sauté until the chicken is cooked through and your veggies are crisp-tender. If you think your chicken is cooked through and your veggies are not, simply take the chicken out of the pan and add back in when you are reducing the sauce. When the veggies are almost done add the minced garlic.

Add the sauce mixture and reduce to desired thickness. Remove from stove, add diced scallions if desired and serve over cooked jasmine rice.

Enjoy!