This quick-fix teriyaki bowl features tender chicken tossed in a homemade soy-ginger glaze. Serve over cauliflower rice for a lower-carb option. It’s bold, satisfying, and perfect for nights when time is tight but flavor still matters.
Ingredients
- 2 cups cooked white rice
- 2 chicken thighs, chopped
- 1/4 cup teriyaki sauce
- 1/2 cup frozen peas and carrots
- 1 tsp sesame oil
- Sesame seeds for garnish
Instructions
- Heat sesame oil in a pan and cook chicken until browned.
- Add vegetables and cook 2–3 minutes.
- Stir in teriyaki sauce and simmer until thickened.
- Serve over rice, topped with sesame seeds.
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