Teriyaki Chicken Rice Bowls
1/2 cup soy sauce (low sodium)
3 tablespoons brown sugar
1/3 cup water
2 tablespoons granulated sugar
2 tablespoons rice vinegar
1 clove garlic (minced)
1 teaspoon ground ginger
1 tablespoon cornstarch
2 tablespoons warm water
1 lb ground chicken
1 teaspoon onion powder
2 cloves garlic, (minced)
1 1/2 cups broccoli (finely chopped)
3/4 cup carrots (thinly sliced)
chopped green onions, sesame seeds (for the garnish)
cooked rice (for serving)
Combine soy sauce, water, granulated sugar, rice vinegar, brown sugar, garlic and ginger in a small saucepan over medium heat. Stir with a whisk until sugar is dissolved.
Once sugar is dissolved, combine cornstarch and water then pour that into the mixture. Stir and let it come to a low boil. Upon boiling, reduce heat to low and let simmer while you cook the meat.
In a large skillet over medium-high heat add ground chicken, onion powder and garlic. Cook as well as crumble until the meat is no longer pink.
Add carrots and broccoli. Stir well. Pour the thickened teriyaki sauce into the vegetables and meat, stir and let simmer 10-15 minutes. Turn the heat to low if it's boiling or getting too hot.
Serve over cooked rice and garnish the dish with green onions and sesame seeds.
**YUP, there's sugar in this recipe! What I have found to make this a little healthier is by using honey or just 1/2 of the sugar listed, it still tastes amazing and you're still MUCH BETTER OFF eating this than some pre-made, preservative-filled store bought teriyaki sauce!!