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Teriyaki Chicken Rice Bowl · Sunday Meals
Sam Calder
Teriyaki Chicken Rice Bowl
Asian
High protein
Low calorie
30 min
Budget friendly
Breakfast
High protein
Low calorie
30 min
2 servings
Why this meal
30-min meal
High protein
Budget friendly
Lower calorie
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Ingredients
8 oz chicken breast
4 oz whole wheat noodles
1 teaspoon olive oil
2 cloves garlic
1 teaspoon fresh ginger
2 tablespoons natural peanut butter
1.5 tablespoons low-sodium soy sauce
1 teaspoon sriracha sauce
1 tablespoon lime juice
2 tablespoons water
0.5 red bell pepper
0.5 carrot
0.5 cups snap peas
1 tablespoon cilantro
1 teaspoon toasted sesame seeds
Instructions
1.
Cook whole wheat noodles according to package instructions until al dente. Drain and set aside.
2.
Heat 1 teaspoon of olive oil in a non-stick skillet over medium heat. Add diced chicken breast and cook until no longer pink, about 6-8 minutes.
3.
Add minced garlic and grated ginger to the chicken; sauté for 1-2 minutes until fragrant.
4.
In a small bowl, whisk together peanut butter, low-sodium soy sauce, sriracha sauce, lime juice, and a splash of water to loosen the sauce.
5.
Add sliced bell peppers, shredded carrots, and snap peas to the skillet; stir-fry for 3-4 minutes until vegetables are tender-crisp.
6.
Pour the peanut sauce into the skillet and toss everything together to coat evenly. Cook for 1-2 minutes until heated through.
7.
Combine the noodles with the chicken and vegetable mixture, tossing gently to incorporate.
8.
Serve garnished with chopped cilantro and toasted sesame seeds.
Recipe by
Sam Calder
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