Teriyaki Chicken Rice Bowls

 Dinner in a bowl - full of flavorful chicken breast and variety of fresh vegetables.

Ingredients

For the Teriyaki Sauce:

1 cup water

1/4 cup soy sauce

2 Tablespoons brown sugar

1 Tablespoon honey

1/2 tsp ground ginger

1/4 tsp garlic powder

2 Tablespoons cornstarch

1/4 cup cold water

For the Chicken Rice Bowl:

1 pound  boneless chicken breasts

3 cups cooked brown rice

3 carrots, peeled and sliced

3 cups broccoli florets

2 cups snap peas

1/4 cup chopped onions

Optional additional veggies:  sliced roast red pepper; sliced mushrooms.

Mix and match veggies as you wish. Total vegetables should be about one pound.

Instructions

For the teriyaki sauce

Combine water, soy sauce, brown sugar, honey, ginger and garlic powder in saucepan. Cook until heated, 

Combine cornstarch and water. Add to soy mixture and cook, stirring, until thickened.

For the chicken rice bowl:

Preheat oven to 350 degrees. Spray a 9x13 inch glass casserole pan with cooking spray.

Place the chicken breasts in the prepared pan. Pour about 1/2 cup teriyaki sauce over the chieken.

Bake for 35 minutes or until cooked through. Remove from oven and shred chicken in the dish into bite size chunks with two forks.

Steam or boil carrots and broccoli until crisp tender. Saute onions and snap peas until crisp tender.

Add vegetables and cooked rice to pan with chicken. Stir gently to combine. Add approximately 3/4 of remaining teriyaki sauce. Stir gently to combine.

Return to oven and cook for 15 minutes. Let stand 5 minutes before serving. Scoop rice chicken mixture into individual bowls.  Drizzle with remaining teriyaki sauce.

If desired top each bowl with 1/4 tsp sesame oil and chopped green onions.