Sweet Teriyaki Chicken & White Rice Bowls

By Vic

Public ♥ 0 Add to Meal Plan

Prep Time

10 min

Cook Time

25 min

Servings

2 servings

Difficulty

Easy

12 oz boneless skinless chicken breast, cut into small pieces 1/2 cup dry white rice 1 zucchini, peeled and cut small 2 tbsp low-sodium soy sauce 1 1/2 tbsp brown sugar 1 tbsp honey 1 tsp cornstarch 1/3 cup water 1/4 tsp ground ginger 1/4 tsp garlic powder, optional if tolerated 1 tsp olive oil

1. Cook the white rice according to package directions, using enough water to make the rice tender and soft. 2. Whisk together soy sauce, brown sugar, honey, cornstarch, water, ginger, and optional garlic powder. 3. Heat the olive oil in a skillet over medium heat. Add the chicken and cook until nearly cooked through, about 5 to 7 minutes. 4. Add the peeled zucchini and 2 tablespoons of water. Cover and cook for 4 to 6 minutes, until the zucchini is very soft. 5. Pour in the teriyaki sauce. Reduce the heat to medium-low and simmer for 2 to 4 minutes, stirring, until the sauce is glossy and the chicken reaches 165°F. 6. Divide the soft white rice between two bowls and top with the teriyaki chicken and zucchini.