Ingredients
- 3 tbsp olive oil (divided)
- 1lb ground chicken
- 3 bell peppers, (I used red, orange, yellow) - sliced thinly
- 1 small yellow onion - sliced thinly
- 1.5 cups rice
- 2 mini cucumbers, sliced
- 1/2 bunch green onion, chopped - light green part
- sesame seed to top
Sauce
- 2 tsp sesame oil
- 1/2 cup low sodium soy sauce
- 1/4 cup rice vinegar
- 1/4 cup honey
- 1/2 tsp garlic powder
- 1/2 tsp ground ginger
- 1/4 tsp red pepper flake
- 1 tsp cornstarch
Instructions
- Prepare sauce ingredients first by whisking together in a glass measuring cup.
- Cook rice according to package and set aside.
- Heat a large skillet over medium-high heat. Add 2tbsp olive oil, once hot, add chicken, break up and cook until no longer pink. Pour in 1/2 of the sauce and bring to a simmer, continuing to cook the chicken with the sauce until starts to thicken, about 7-8 minutes. Turn off heat. Remove chicken to a bowl.
- In the same pan used for the chicken, add 1 tbsp more oil, add in peppers and onions. Cook for 3-4 minutes or until beginning to soften. Pour in almost all of the remainder of the sauce, saving about 2 tbsp left to mix with the cucumbers later. Toss peppers and onions in sauce and repeat same process with chicken, letting the sauce thicken over about 7-8 minutes. Turn off heat.
- In a small bowl, mix together cucumbers and green onion and remaining sauce. Set aside.
- Build your bowl! Start with rice on the bottom, add the teriyaki chicken, peppers and onions, and top with cucumber mixture and sesame seeds! Enjoy
Category: dinner, meal prep, bowl
Method: stovetop
Cuisine: Asian
