Teriyaki Chicken Rice Bowl

Ingredients

Chicken breast

2 boneless, skinless

Cooked rice

2 cups

Broccoli

1 cup, cut into florets

Carrots

1 cup, julienned

Green onions

2, sliced

Sesame seeds

2 tablespoons, for garnish

Soy sauce

1/4 cup

Teriyaki sauce

1/2 cup

Garlic

2 cloves, minced

Ginger

1 tablespoon, grated

Instructions

1. In a bowl, whisk together the teriyaki sauce, soy sauce, minced garlic, and grated ginger to create a flavorful marinade.
2. Add the chicken breasts to the marinade, ensuring they are fully coated. Cover and marinate in the refrigerator for at least 30 minutes, allowing the flavors to penetrate the meat.
3. While the chicken is marinating, steam the broccoli florets until bright green and tender, about 3-5 minutes. Set aside.
4. Heat a grill pan or skillet over medium heat. Once hot, remove the chicken from the marinade (reserving the marinade) and cook the chicken breasts for about 6-8 minutes per side, or until the internal temperature reaches 165°F (75°C).
5. Remove the chicken from the pan and let it rest for a few minutes before slicing it into strips.
6. Divide the cooked rice evenly between two bowls.
7. Top each bowl with sliced chicken, steamed broccoli, julienned carrots, and sliced green onions.
8. Drizzle the remaining marinade over the rice bowls for added flavor.
9. Sprinkle with sesame seeds for a delightful crunch and garnish.
10. Serve hot and enjoy the vibrant flavors!