Ingredients
Scale
- Chicken Bowls
- 1.5 lbs chicken breasts, diced
- 1.5 tbsp sesame oil, divided 4 cups frozen stir-fry vegetables 2 cups cooked brown rice or quinoa 1 tbsp sesame seeds, for garnish Homemade Teriyaki Sauce (yields 1 cup) 2 garlic cloves, minced 2 tbsp fresh ginger, grated
- 1.5 tbsp raw honey ⅓ cup coconut aminos ½ cup vegetable or chicken broth ½ tbsp gluten-free flour
Instructions
- Make Teriyaki Sauce: In a small pot, whisk together garlic, ginger, honey, coconut aminos, and broth. Bring to a simmer over medium heat. Whisk in flour and stir until the sauce thickens. Set aside.
- Cook Chicken: Heat 1 tbsp sesame oil in a skillet over medium-high heat. Add chicken and cook until golden and fully cooked, about 6–8 minutes. Pour in the sauce and simmer for another 2 minutes to coat.
- Sauté Veggies: In another pan, heat remaining sesame oil. Sauté frozen stir-fry vegetables for 5–6 minutes until crisp-tender.
- Assemble Bowls: Divide brown rice or quinoa into containers. Top with teriyaki chicken and veggies. Sprinkle with sesame seeds.