Teriyaki Chicken Rice Bowls

• 1½ lbs boneless skinless chicken breasts, diced
• 1 cup sweet peppers, diced
• 1 medium Vidalia onion, diced
• 3 cloves garlic, minced
• ½ cup teriyaki sauce
• 1 Tbsp soy sauce (low sodium)
• 1 Tbsp honey
• ½ tsp ground ginger
• 1 tsp garlic powder
• ½ tsp black pepper
• 2 Tbsp olive oil
• 2 Tbsp green onions, chopped
• 3 cups cooked white rice

Heat olive oil in a large skillet over medium-high heat. Add diced chicken and cook until golden and fully cooked through.

Stir in diced sweet peppers and Vidalia onion. Sauté until vegetables are tender.

Add minced garlic and cook for 30 seconds until fragrant. Pour in teriyaki sauce, soy sauce, and honey.

Sprinkle ginger and seasonings. Stir and cook 3 to 4 minutes until thick and glossy.

Remove from heat and garnish with fresh parsley. Serve hot over fluffy white rice and enjoy.