Honey Teriyaki Chicken Bowl

Preparation Time: 15 minutes

Cooking Time: 20 minutes

Servings: 4

Ingredients

For the Chicken:

• 1 lb (450 g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces

• 1 tbsp olive oil or sesame oil

• 1/4 tsp salt

• 1/4 tsp black pepper

For the Honey Teriyaki Sauce:

• 1/4 cup Honey in the Hollow Bee Farm honey

• 1/4 cup soy sauce (low-sodium preferred)

• 2 tbsp rice vinegar

• 1 tbsp sesame oil

• 2 cloves garlic, minced

• 1 tsp grated fresh ginger

• 1 tsp cornstarch mixed with 2 tsp water (for thickening)

For the Bowl:

• 2 cups cooked rice (brown or white)

• 1 cup steamed broccoli florets

• 1 medium carrot, julienned

• 1/2 cup sliced red bell pepper

• 1/4 cup sliced green onions (for garnish)

• 1 tbsp sesame seeds (optional, for garnish)

Instructions

1. In a small bowl, whisk together honey, soy sauce, rice vinegar, sesame oil, garlic, and ginger. Set aside.

2. Heat 1 tbsp oil in a large skillet or wok over medium-high heat. Season the chicken pieces with salt and pepper, then add them to the skillet. Cook for 6–8 minutes, stirring occasionally, until golden brown and cooked through. Remove the chicken and set aside.

3. In the same skillet, pour the prepared honey teriyaki sauce. Bring to a simmer over medium heat. Add the cornstarch mixture and stir until the sauce thickens, about 1–2 minutes.

4. Return the cooked chicken to the skillet. Toss to coat evenly in the sauce. Cook for another 1–2 minutes to warm through.

5. Divide the cooked rice among four bowls. Top each bowl with the honey teriyaki chicken, steamed broccoli, carrots, and red bell pepper. Drizzle any extra sauce from the skillet over the bowls.

6. Garnish with green onions and sesame seeds, if desired. Serve warm and enjoy!

Nutritional Facts (Per Serving):

• Calories: 370

• Protein: 28 g

• Carbohydrates: 40 g

• Fat: 10 g

• Fiber: 2 g

• Sugar: 15 g

• Sodium: 620 mg