Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 1/4 cup low-sodium soy sauce
- 1/4 cup brown sugar
- 2 cloves minced garlic
- 1 tablespoon grated fresh ginger
- 2 tablespoons rice vinegar
- Cooked white or brown rice
- Steamed vegetables (broccoli, bell peppers, snap peas)
Instructions
- In a bowl, whisk together soy sauce, brown sugar, garlic, ginger, and rice vinegar to create the marinade.
- Marinate chicken in half of the mixture for at least 15 minutes.
- Heat oil in a skillet over medium heat and cook marinated chicken for 6-7 minutes on each side until fully cooked (165°F).
- Simmer reserved marinade in a saucepan until thickened (5-7 minutes).
- Prepare rice as per package instructions and steam veggies until tender.
- Assemble bowls with rice at the base, sliced chicken on top, steamed veggies, and drizzle with sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Skillet
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl (300g)
- Calories: 485
- Sugar: 14g
- Sodium: 770mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 68g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 100mg