Tender chicken, veggies, and savory rice combine for a vibrant, satisfying meal with Asian-inspired flavors.
# Components:
→ Chicken
01 - 1 pound boneless skinless chicken breast, diced
02 - 2 tablespoons soy sauce
03 - 1 tablespoon cornstarch
04 - 1 tablespoon vegetable oil
→ Teriyaki Sauce
05 - 4 tablespoons soy sauce
06 - 2 tablespoons honey or brown sugar
07 - 2 tablespoons rice vinegar
08 - 1 garlic clove, finely minced
09 - 1 teaspoon freshly grated ginger
10 - 2 tablespoons water
11 - 1 teaspoon cornstarch
12 - 1 tablespoon water
→ Base and Vegetables
13 - 2 cups cooked white or brown rice
14 - 1 cup steamed broccoli florets
15 - 1 cup julienned carrots
16 - 1/2 cup shelled edamame
# Directions:
01 - Toss chicken breast pieces with soy sauce and cornstarch in a medium bowl until evenly coated.
02 - Heat vegetable oil in a large skillet over medium heat. Add prepared chicken and cook, stirring occasionally, until golden brown and cooked through, about 5 to 6 minutes. Transfer chicken to a plate and set aside.
03 - In the same skillet, combine soy sauce, honey or brown sugar, rice vinegar, minced garlic, grated ginger, and water. Simmer over medium-low heat for 2 minutes.
04 - In a small bowl, whisk cornstarch with water to create a slurry. Stir slurry into simmering sauce and cook, stirring constantly, until thickened.
05 - Return cooked chicken to skillet with sauce. Stir to evenly coat every piece in teriyaki glaze.
06 - Divide cooked rice among four bowls or meal prep containers. Top each with teriyaki chicken, steamed broccoli, julienned carrots, and shelled edamame. Allow to cool slightly before covering.
