Ingredients
Scale
- 1 pound boneless skinless chicken breasts
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1/4 cup low-sodium soy sauce
- 2 tablespoons brown sugar
- 2 cups cooked rice (white or brown)
- 2 cups assorted vegetables (bell peppers, broccoli, snap peas)
Instructions
- Wash and chop vegetables into bite-sized pieces.
- In a bowl, whisk together soy sauce, brown sugar, garlic, and ginger; set aside.
- Heat oil in a skillet over medium-high heat; add diced chicken and cook until browned (5-7 minutes).
- Pour teriyaki sauce over chicken, stir well, and simmer for an additional 5 minutes until slightly thickened.
- Steam vegetables until vibrant yet crisp (about 5 minutes).
- Assemble by scooping rice into bowls; top with teriyaki chicken and steamed vegetables.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 720mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 80mg