Easy Teriyaki Chicken and Rice Bowls

These chicken teriyaki rice bowls are a meal-prep friendly dish. Great for a quick dinner or lunch to-go. Made with chicken and a medley of vegetables, glazed teriyaki sauce over steamed rice. 


Rice | Chicken Stock Cornstarch | Chicken Oil | Salt & Pepper Broccoli | Bell Peppers TERIYAKI SAUCE Garlic | Ginger Soy Sauce | Honey Rice Vinegar | Sesame Oil

Prepare rice according to package directions. Whisk together the cornstarch and chicken stock and set aside. Cook chicken and transfer to a large plate.


Stir and cook broccoli and peppers until softened. Add the garlic and ginger and cook until the garlic is fragrant. Remove vegetables to a plate.

Add sauce ingredients and cornstarch slurry to the pan. Heat and stir until sauce thickens. Add chicken and vegetables back to the pan and toss with sauce.

Add rice to serving bowls, then layer with a scoop of chicken, vegetables and sauce. Garnish with the green onions and sesame seeds then serve.

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