Ingredients
Scale
- 1 lb (450g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 1 cup teriyaki sauce
- 2 cups cooked rice (white or brown)
- 2 cups broccoli florets
- 2 tablespoons sesame seeds
- 2 green onions, sliced (for garnish)
- Salt and pepper to taste
Instructions
- Heat the vegetable oil in a large skillet over medium heat.
- Add the chicken pieces to the skillet and season with salt and pepper. Cook until browned and cooked through, about 5-7 minutes.
- Pour the teriyaki sauce over the cooked chicken and simmer for 2-3 minutes until the sauce thickens slightly.
- Meanwhile, steam the broccoli florets until tender, about 5 minutes.
- To serve, divide the cooked rice into bowls, top with the teriyaki chicken, steamed broccoli, and sprinkle with sesame seeds and sliced green onions.
Notes
- For added flavor, marinate the chicken in teriyaki sauce for 30 minutes before cooking.
- Feel free to add other vegetables like bell peppers or carrots for more variety.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 8
- Fat: 15
- Carbohydrates: 50
- Fiber: 3
- Protein: 30
Keywords: teriyaki chicken, rice bowl, easy dinner, steamed broccoli, sesame seeds, quick recipe