Enhanced Teriyaki Chicken Rice Bowl

Ingredients

Boneless, skinless chicken breasts

1 pound, cut into bite-sized pieces

Rice

2 cups, cooked

Vegetable oil

2 tablespoons

Carrots

1 cup, julienned

Broccoli

1 cup, cut into florets

Bell pepper

1 cup, sliced (any color)

Green onions

2, sliced (for garnish)

Garlic

3 cloves, minced

Ginger

1 tablespoon, grated

Honey

2 tablespoons

Soy sauce

1/4 cup

Teriyaki sauce

1/4 cup

Instructions

1. In a small bowl, whisk together the teriyaki sauce, soy sauce, honey, minced garlic, and grated ginger until well combined. Set aside.
2. In a large skillet, heat the vegetable oil over medium-high heat.
3. Add the chicken pieces to the skillet and cook for about 5 minutes, stirring occasionally, until browned and cooked through.
4. Add the julienned carrots, broccoli florets, and sliced bell pepper to the skillet. Cook for an additional 5 minutes, or until the vegetables are tender-crisp.
5. Pour the prepared teriyaki sauce over the chicken and vegetables in the skillet. Stir well to coat everything in the sauce.
6. Reduce the heat to low and let it simmer for about 5 minutes, allowing the sauce to thicken slightly.
7. Serve the cooked rice in four bowls, and top each bowl generously with the teriyaki chicken and vegetable mixture.
8. Garnish with sliced green onions before serving.