Teriyaki Chicken Rice Bowl for One

So simple and makes for a good hot meal for lunch or dinner. Easy enough for a teen or college student to prepare. Also, good to use up those odd and end pieces of veggies. I used the least amount of cook time, but that would depend on how the chicken is cooked.

• Ready In: 20 mins
• Serves: 1

Ingredients

• 1  cup cooked white rice or 1  cup brown rice
• 1 (4 ounce)  boneless skinless chicken breasts (seasoned)
• 3⁄4 cup  chopped  vegetables (carrots, broccoli, zucchini, celery, cabbage or your favorites)
• 1  teaspoon  sesame oil
• 1⁄4 cup  teriyaki sauce
•  srirachi  chili-garlic sauce
•  thin sliced green onion, optional garish
•  sesame seeds, optional garnish

Directions

1. Grill chicken breast (about 8-10 minutes in a grill pan or skillet) or bake in oven (350° for about 30 minutes).
2. Pour sesame oil in hot wok or skillet and sauté vegetables for about 3 minutes.
3. Mix teriyaki sauce and a few drops of srirachi chili garlic sauce together. Chop chicken breast into slices and pour teriyaki sauce over chicken. Place rice in the bottom of a large bowl. Put sautéed vegetables over rice. Top off bowl with seasoned chicken. Garnish with sliced green onions and/or sesame seeds.