Teriyaki Chicken and Broccoli Bowl


2 ea (boneless & skinless) chicken breasts or about 8 ounces, diced 3/4 inch cubes
2 Tbsp sesame oil
2 cups broccoli florets, sized similarly
1 red bell pepper, diced ½ inch
1 cup S&F Teriyaki (Gluten-Free)
2 Tbsp sesame seeds
White rice – 3 cups, cooked according to package directions
Sesame seeds, for garnish
Scallions, sliced thin on bias for garnish
Red pepper flakes (optional)


Large skillet or wok


  1. Heat skillet or wok over medium-high heat. Add the sesame oil, then add the chicken and cook until browned and cooked through.
  2. Remove chicken from the pan and reserve, then add broccoli and bell pepper. Sauté for a few minutes, until they start to soften. Add chicken back to the pan along with the teriyaki sauce and sesame seeds. Simmer for a few minutes until the sauce reduces slightly.
  3. Serve over cooked rice and garnish with sesame seeds, scallions and optional red pepper flakes.