Teriyaki Chicken and Veggie Rice Bowls

These quick rice bowls are a perfect throw together meal.  Practically any vegetable you have in your fridge will work well, and I always use leftover chicken.  The sauce is simple and delicious, and I love that it is sweetened with honey.  We go back to this quiet often at our house.

Teriyaki Chicken and Rice Bowls

Recipe modified from Eat Good 4 Life

2 Tbsp. olive oil

1 lb chicken breast, cooked and cubed

2 cloves garlic, minced

1 lb. broccoli

4 carrots, sliced

red pepper flakes, to taste

2 tsp. ground ginger

1/2 c. soy sauce

1/2 c. cold water

1/2 c. honey

1 Tbsp. cornstarch

In a small bowl mix the ground ginger, soy sauce, water, honey and cornstarch together.

In a large skillet, heat oil.

Cook carrots, about 5 minutes, and add in the garlic and the chicken.

Once chicken is heated through, add in the teriyaki sauce and stir.

Add broccoli on top, but do not stir.

Bring to a boil, cover, and steam the broccoli for about 4 minutes.

Remove lid, stir and season to taste with pepper flakes.

Serve over rice.