@the__crave: Teriyaki Chicken Bowls with Zucchini & Carrots 🍚 Serves 4 Ingredients * 1½ lbs boneless chicken thighs or breasts, cut into bite-size pieces * 2 medium zucchini, sliced into half-moons * 2 medium carrots, thinly sliced * 2 tbsp neutral oil, divided * 4 cups cooked jasmine rice Teriyaki sauce * ⅓ cup low-sodium soy sauce or gluten-free tamari * ¼ cup water * 3 tbsp brown sugar * 1 tbsp honey * 1 tbsp rice vinegar * 2 garlic cloves, minced * 1 tsp freshly grated ginger * 2 tsp cornstarch mixed with 1 tbsp cold water Instructions 1. Whisk together the sauce ingredients, leaving the cornstarch mixture separate. 2. Heat 1 tbsp oil in a large skillet over medium-high heat. Add chicken in a single layer, working in batches if needed. Cook for 6–8 minutes, turning occasionally, until browned and cooked through to 165°F. Transfer to a plate. 3. Add the remaining oil and carrots. Cook for 3–4 minutes, then add zucchini and cook another 3–4 minutes, until tender with lightly browned edges. 4. Return chicken to the skillet. Pour in the sauce and bring to a gentle simmer. Stir the cornstarch mixture again, then add it and simmer for 1–2 minutes until glossy and thick enough to coat everything. 5. Spoon over warm rice, letting a little extra sauce soak into the rice. #TeriyakiChicken #ChickenBowls #EasyDinner #RiceBowls #DinnerIdeas

1134

2026-10-07 08:12:05

To see more videos from user @the__crave, please go to the Tikwm homepage.