Quick Teriyaki Chicken Rice Bowl

Season your chicken breast with salt and pepper, then grill or bake until cooked through and juices run clear. Let rest for 5 minutes before slicing.

Heat sesame oil in a hot wok or large skillet over medium-high heat. Add your chopped vegetables and stir-fry for about 3 minutes until tender-crisp.

In a small bowl, whisk together teriyaki sauce and chili-garlic sauce. Taste and adjust the heat to your liking.

Slice the rested chicken into bite-sized pieces and toss with the teriyaki mixture until well coated.

Place the cooked rice in a large bowl, top with the sautéed vegetables, then add the glazed chicken on top.

Garnish with sliced green onions and sesame seeds before serving.