Teriyaki Chicken Rice Bowl
Nutrition Facts
3 servings Serving Per Container
Serving size 1 serving
| Amount Per Serving | ||
|---|---|---|
|
Calories |
720 |
|
| % Daily Value* | ||
| Total Fat 23 g | 36% | |
| Saturated Fat 3 g | 16% | |
| Cholesterol 110 mg | 37% | |
| Sodium 870 mg | 36% | |
| Total Carbohydrate 80 g | 27% | |
| Dietary Fiber 8 g | 30% | |
| Sugars 18 g | ||
| Includes Added Sugars - | % | |
| Protein 47 g | ||
| Vitamin D - | % | |
|---|---|---|
| Calcium 81 mg | 6% | |
| Iron 3 mg | 20% | |
| Potassium 930 mg | 20% | |
Ingredients
- ¼ cup Cold Water
- 1 tbsp Cornstarch
- ¼ cup Low Sodium Soy Sauce
- 1 tsp Sesame Oil
- ¼ cup Water
- 2 tbsp Brown Sugar
- 1/8 tsp Ground Ginger
- 2 tsp Minced Garlic
- 1 tbsp Honey
- 3 cups Brown Rice, cooked
- 3 tbsp Olive Oil, divided
- 1 lb Chicken Breast, cut into 1" pieces
- ½ cup Onion, diced
- 2 cups Broccoli, chopped
- 1 cup Matchstick Carrots
- 3/4 cup Edamame, shelled
- 1 cup Mushrooms, sliced and chopped
Method of Preparation
Step 1
Whisk cornstarch and ¼ cup cold water together to make a slurry. Set aside.
Step 2
Add soy sauce, sesame oil, water, brown sugar, ginger, garlic and honey to a saucepan.
Step 3
Bring to a simmer and slowly add the cornstarch slurry. Continue to whisk until sauce begins to thicken. Remove from heat.
Step 4
Heat ½ of the olive oil in a fry pan. Add chicken and cook until browned.
Step 5
Add onion and mix. Remove from skillet once chicken and onion is cooked through.
Step 6
Add the remaining 1 ½ tbsp oil to the fry pan with broccoli, carrots, and mushrooms. Saute until tender.
Step 7
Add the edamame, chicken and onions to the fry pan. Stir and cook until edamame is heated.
Step 8
Stir in teriyaki sauce and toss to combine. Remove from heat.
Step 9
Top cooked rice with the teriyaki mix. Garnish with scallions.
