A quick, flavorful weeknight meal featuring tender chicken breast, roasted eggplant and zucchini coated in a sweet homemade honey teriyaki glaze, and finished with black sesame seeds.
Prep time: 5 minutes | Cook time: 15 minutes | Servings: 2
Ingredients
For the Sauce:
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3 tbsp soy sauce
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2 tbsp honey (used in place of mirin)
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1 tbsp brown sugar
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1 tsp grated fresh ginger
For the Bowl:
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1 lb chicken breast, cut into bite-sized pieces
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1 to 2 cups veggies of your choice (Note: For this version, I used prepped roasted eggplant and zucchini straight from the freezer)
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1 to 2 tbsp vegetable oil (for cooking)
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Microwave white rice bowls (prepared according to package directions)
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Black sesame seeds (for garnish)
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Chopped green onions (optional, for garnish)
Instructions
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Mix the Sauce: In a small bowl, whisk together the soy sauce, honey, brown sugar, and grated ginger until the sugar is dissolved. Set aside.
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Cook the Chicken: Heat the vegetable oil in a skillet over medium-high heat. Add the bite-sized chicken pieces and cook until browned on all sides and cooked through.
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Add the Veggies: Toss your vegetables into the skillet with the chicken (if using frozen roasted veggies like eggplant and zucchini, let them heat through for a few minutes).
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Glaze: Pour the teriyaki sauce mixture directly into the skillet over the chicken and vegetables. Simmer for 2 to 3 minutes, stirring frequently, until the sauce reduces and forms a glossy glaze coating everything.
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Serve: Heat your microwave white rice bowls, spoon the rice into bowls, and top with the honey teriyaki chicken and vegetable mixture. Sprinkle generously with black sesame seeds and sliced green onions (if you have them on hand) to finish.