Healthy Chicken Teriyaki Bowl
A lighter homemade version of the classic chicken teriyaki, served with brown rice and steamed vegetables for a balanced and satisfying meal.
15 min
Prep
25 min
Cook
4
Serves
450
Calories
Macros · per serving
36g protein
47g carbs
14g fat
Ingredients
For 4 servings
- 500 g chicken thigh
- 60 ml soy sauce
- 30 g honey
- 2 clove garlic
- 1 tsp ginger
- 200 g brown rice
- 200 g broccoli
- 200 g carrot
- 1 green bell pepper
- 1 tbsp cornstarch
- 2 tbsp water
- 1 tbsp sesame seeds
- 2 tbsp olive oil
- 2 spring onion
Instructions
- 1
Rinse the brown rice and cook according to package instructions.
- 2
While the rice is cooking, cut the chicken thighs into bite-sized pieces.
- 3
Mince the garlic and grate the ginger.
- 4
In a bowl, combine soy sauce, honey, garlic, and ginger to make the teriyaki sauce.
- 5
In another small bowl, mix cornstarch and water to create a slurry.
- 6
Heat olive oil in a pan over medium heat, add chicken pieces, and cook until browned and cooked through, about 7-10 minutes. Ensure the chicken reaches an internal temperature of 75°C (165°F).
- 7
Add the teriyaki sauce to the pan and bring it to a simmer.
- 8
Pour the cornstarch slurry into the pan while stirring continuously until the sauce thickens.
- 9
Slice the broccoli, carrot, and green bell pepper into bite-sized pieces.
- 10
Steam the broccoli, carrot, and bell pepper until tender, about 5-7 minutes.
- 11
Serve the cooked rice in bowls, top with teriyaki chicken and steamed vegetables.
- 12
Garnish with sesame seeds and sliced spring onion before serving.
Cook it this week.
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