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Teriyaki Chicken Rice Bowls |

Healthy Teriyaki Chicken Rice Bowl

  • Author: Laura


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  • 3 cups brown rice
  • 12 oz pre-cut fresh stir-fry vegetables, steamed (I used frozen)
  • 1/4 cup light brown sugar , packed
  • 1/4 cup low sodium soy sauce
  • 2 Tbsp rice or apple cider vinegar
  • 1/2 tsp ground ginger
  • 2 cloves garlic , minced
  • 1 Tbsp cornstarch
  • 4 boneless, skinless chicken breasts, cut into 1 inch chunks


  1. Cook the rice by your preferred method. I cook mine in my rice cooker.
  2. Meanwhile, in a bowl, whisk together the brown sugar, soy sauce, vinegar, ginger, garlic, and corn starch. Set aside.
  3. Steam your vegetables and keep warm.
  4. Add you chicken to a non-stick skillet over medium heat.  Cook for a few minutes until fully cooked. Whisk the sauce mixture again and add to the skillet with the cooked chicken.
  5. To make the bowls, at some rice to the bowl. Then top with some of the steamed vegetables followed by some of the teriyaki chicken. Serves 6.
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