Teriyaki Chicken Rice Bowl (eatingwell.com)

This teriyaki chicken rice bowl, flavored with ginger and scallions, is packed with veggies and everything else you need for a balanced dinner in one dish.

Rating: None

Ingredients

• 1 bunch scallions
• ¼ cup lower-sodium soy sauce
• 2 tablespoons mirin
• 2 tablespoons dark brown sugar
• 3 teaspoons cornstarch, divided
• ¾ teaspoon ground pepper, divided
• 4 (4 ounce) boneless, skinless chicken thighs, cut into bite-size pieces
• 2 tablespoons vegetable oil, divided
• 4 cups broccoli florets
• 1 medium red bell pepper, thinly sliced
• 1 tablespoon grated fresh ginger
• 2 cups hot cooked brown rice
• Toasted sesame seeds for garnish

Preparation steps

1. Cut white and light green parts of scallions into 2-inch pieces and set aside in a small bowl. Thinly slice the remaining dark green parts of the scallions and reserve for topping.
2. Combine soy sauce, mirin, brown sugar, 2 teaspoons cornstarch and 1/2 teaspoon pepper in a small bowl; set aside. Toss chicken with the remaining 1 teaspoon cornstarch and 1/4 teaspoon pepper in a large bowl.
3. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the chicken; cook, stirring occasionally, until golden brown and cooked through, about 5 minutes. Transfer to a plate.
4. Heat the remaining 1 tablespoon oil in the skillet over medium-high heat. Add broccoli, bell pepper and 2-inch scallion pieces; cook, stirring often, until the vegetables are tender-crisp, about 2 minutes. Return the chicken to the pan and stir in ginger and the reserved soy sauce mixture. Cook, stirring often, until the sauce thickens and coats the chicken, 4 to 5 minutes.
5. Divide rice evenly among 4 bowls. Top with the chicken and vegetable mixture and the reserved sliced scallions; garnish with sesame seeds, if desired.

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