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Teriyaki Chicken and Veggie Bowl

Print Recipe
Servings: 4 servings
Course: Main Course
Ingredients Method

Ingredients
  

  • 1 pound ground chicken breast
  • 2 carrots peeled and cut
  • 1 bell pepper sliced
  • 2 ribs of celery sliced
  • 1 onion quartered and sliced
  • 2.5 cups cooked white rice
  • Teriyaki sauce:
  • 1 cup water
  • 1/4 cup of soy sauce
  • 5 T honey
  • 1/2 tsp garlic powder or 1 clove garlic minced
  • 1/4 tsp ginger
  • 2 T cornstarch
  • 1/4 cup water

Method
 

  1. First, cook the rice, I used 2/3 cup of cooked rice per bowl, by following the directions of the package.
  2. Cut the vegetables as stated above.
  3. Next brown the chicken breast. While that is cooking mix the sauce ingredients together in a small bowl and set aside.
  4. When the meat is browned, toss in the vegetables. Cook until they are tender. Pour the sauce mixture over top and let it thicken.
  5. Next divide into 4 bowls. Cool and store in the fridge for up to 4 days.