Description
A comforting and quick meal featuring tender chicken, fresh vegetables, and a sticky-sweet teriyaki sauce, all served over rice or quinoa.
Ingredients
Scale
- 1 pound boneless skinless chicken breasts
- 1 cup fresh broccoli florets
- 1 cup sliced bell peppers (any color)
- 1/4 cup low-sodium soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon minced garlic
- 1 teaspoon ground ginger
- Cooked rice or quinoa for serving
- Olive oil for sautéing
- Salt and pepper for seasoning
- Sesame seeds or scallions for garnish
Instructions
- Chop the vegetables and cut the chicken into uniform, bite-sized pieces.
- In a small saucepan over medium heat, combine the soy sauce, brown sugar, minced garlic, and ground ginger. Stir until the sugar dissolves and the mixture begins to bubble.
- Heat oil in a large skillet over medium-high heat. Add the chicken pieces and cook until golden brown and cooked through, about 5 to 7 minutes.
- Add broccoli and bell peppers to the skillet, stir-fry for 3 to 5 minutes until broccoli is tender-crisp and peppers still hold their color.
- Pour the teriyaki sauce over the chicken and vegetables, toss to coat, and cook for another minute.
- Serve immediately over rice or quinoa, garnished with sesame seeds or scallions.
Notes
Adjust the sweetness by adding more brown sugar if desired. To make it spicy, add red pepper flakes or sriracha to the sauce.
- Prep Time: 15
- Cook Time: 15
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg
Keywords: teriyaki, chicken, bowl, quick meal, weeknight dinner