Stovetop, Frying pan, Pot (small)
Cook the rice according to the package instructions.
Wash & halve the tomatoes.
Cut the chicken into 1-inch pieces.
For crispier chicken, thoroughly dredge the chicken in flour. Shake off any excess flour. (Dredging is yummy but optional!)
Fluff the cooked rice.
Heat a drizzle of oil in a pan over medium-high heat. Add the chicken. Season with salt & pepper. Cook, stirring for 3-5 min.
Add the teriyaki sauce. Stir & cook 2-3 min.
Add the sesame seeds & a splash of water. Stir it all together. Remove the chicken from the pan.
In the same pan, heat a drizzle of oil over medium heat. Add the tomatoes. Cook, stirring for 2-3 min.
Serve the chicken, tomatoes & arugula over a fluffy bed of rice. Add an extra drizzle of teriyaki sauce & extra pinch of sesame seeds (optional). Enjoy!
Average estimated amount for one serving
On average, one serving of the recipe "Chicken Teriyaki Summer Bowl" contains 691 Energy, 22 g of Fat, 83 g of Carbohydrates, 43 g of Protein, 3 g of Fiber.