Description
This Teriyaki Chicken Bowl is a quick, healthy, and flavorful dish featuring tender pan-seared chicken breast cubes, sautéed fresh vegetables, and a homemade honey-sweetened teriyaki sauce. Ready in 30 minutes, it’s perfect for a satisfying gluten-free dinner served over rice and garnished with green onions and red pepper flakes.
Ingredients
Scale
Chicken and Seasoning
- 1 pound chicken breast
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Sauté Base and Sauce
- 1 tablespoon toasted sesame oil
- 1 tablespoon minced garlic
- 2 teaspoons fresh grated ginger
- 1/4 cup chopped green onion (white part only)
- 1/4 cup low sodium soy sauce or tamari
- 1/4 cup low sodium chicken broth
- 1 tablespoon rice vinegar
- 3 tablespoons honey
- 1 tablespoon cornstarch
- 3 tablespoons water
Vegetables
- 1 red bell pepper, chopped
- 2 cups chopped broccoli florets
Instructions
- Prepare the Chicken: Pound the chicken breasts to about 1/2 inch thickness to ensure even cooking, then cut into 1-inch cubes. Season the chicken pieces with salt and black pepper, coating them evenly.
- Cook the Chicken Aromatics and Chicken: Heat a non-stick skillet over medium heat and add the toasted sesame oil. Sauté the minced garlic, grated ginger, and chopped green onion whites briefly to release their aromas. Add the seasoned chicken cubes and cook on each side for 2-3 minutes or until golden brown and mostly cooked through. Remove the chicken and aromatics from the skillet, transferring them to a plate; set aside.
- Sauté the Vegetables: In the same skillet, add the chopped red bell pepper and broccoli florets. Add a small amount of additional oil if necessary depending on your pan. Sauté the vegetables for about 5 minutes or until they become fork-tender but still crisp.
- Prepare the Sauce Slurry: While the vegetables cook, whisk together the cornstarch and water in a small bowl until smooth and free of lumps. In a separate bowl, combine the soy sauce or tamari, low sodium chicken broth, rice vinegar, and honey, whisking to mix well. Add the cornstarch slurry to the sauce mixture and whisk to combine.
- Combine and Simmer: Return the cooked chicken and aromatics to the skillet with the sautéed vegetables. Pour the prepared teriyaki sauce over the mixture. Allow everything to simmer for several minutes until the sauce thickens and chicken is cooked through. Cut a piece of chicken to ensure it is fully cooked inside.
- Serve: Serve the teriyaki chicken and vegetables over cooked rice. Garnish with remaining chopped green onions and optional red pepper flakes for a touch of heat. Enjoy your homemade teriyaki chicken bowl!
Notes
- This recipe is an easy and healthy gluten-free dinner option, ready in about 30 minutes.
- The teriyaki sauce is naturally sweetened with pure honey, avoiding refined sugars.
- Using low sodium soy sauce and chicken broth helps control salt levels.
- Pounding the chicken to even thickness ensures uniform cooking and tenderness.
- You can customize the vegetables based on preference; snap peas or carrots would also work well.
- Serve with steamed white, brown, or jasmine rice for the best results.
Nutrition
- Serving Size: 1 bowl
- Calories: 251 kcal
- Sugar: 13 g
- Sodium: 380 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 65 mg
