Teriyaki Chicken Rice Bowl
AsianHigh proteinLow calorie30 minBudget friendlyBreakfastHigh proteinLow calorie
30 min2 servings
Why this meal
30-min mealHigh proteinBudget friendlyLower calorie
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