Easy Teriyaki Chicken Bowls Flavorful Weeknight Meal

Ingredients

• 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 cup teriyaki sauce (preferably low-sodium)
• 2 tablespoons sesame oil
• 2 cups cooked jasmine rice
• 1 cup broccoli florets
• 1 unit carrot, julienned
• 1 unit red bell pepper, sliced
• 2 unit green onions, sliced (for garnish)
• to taste unit salt and pepper
• to taste unit sesame seeds (for garnish)

Instructions

1. In a medium bowl, marinate the chicken pieces in the teriyaki sauce. Let it sit for at least 15 minutes (longer for better flavor).
2. Heat the sesame oil in a large skillet over medium-high heat. Add the marinated chicken pieces, reserving the marinade, and sauté for 5-7 minutes until the chicken is cooked through.
3. Remove the chicken from the skillet and set aside.
4. In the same skillet, add the broccoli florets, julienned carrot, and sliced red bell pepper. Stir-fry for about 4-5 minutes or until the vegetables are tender but still crisp.
5. Return the cooked chicken to the skillet, pour in the reserved teriyaki marinade, and cook for an additional 2-3 minutes, stirring well to combine and heat through.
6. Season with salt and pepper to taste.
7. To serve, scoop the cooked jasmine rice into bowls and top with the teriyaki chicken and vegetables.
8. Garnish each bowl with green onions and a sprinkle of sesame seeds.