Teriyaki Chicken Rice Bowl with Fresh Veggies
Indulge in the delightful flavors of our Teriyaki Chicken Rice Bowl with Fresh Veggies. This vibrant dish combines tender chicken, a rich homemade teriyaki sauce, and an assortment of colorful vegetables served over fluffy rice. Perfect for a quick weeknight dinner or meal prep, this recipe is both satisfying and nutritious, appealing to the whole family. With a balance of sweet and savory notes, each bite offers a burst of flavor that will leave you wanting more.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Dinner
- Method: Frying
- Cuisine: Asian
Ingredients
Scale
- 500g chicken breast fillets
- 2 tbsp olive oil
- 1/2 cup soy sauce
- 1/4 cup honey
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 2 garlic cloves, minced
- 1 tsp grated ginger
- 1 tbsp cornstarch + 2 tbsp water (slurry)
- 2 cups cooked white rice
- 1 cucumber, sliced
- 1 small broccoli, steamed
- 1 avocado, cubed
Instructions
- Season chicken breast fillets with salt and pepper. Heat olive oil in a skillet over medium heat and cook chicken for 4-5 minutes on each side until golden brown and fully cooked.
- In a saucepan, combine soy sauce, honey, rice vinegar, sesame oil, minced garlic, and ginger. Simmer for 3-5 minutes until combined. Stir in cornstarch slurry until slightly thickened.
- Slice the cooked chicken and coat it with the teriyaki sauce. Serve over cooked white rice and top with sliced cucumber, steamed broccoli, and cubed avocado.
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 490
- Sugar: 21g
- Sodium: 830mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 57g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 90mg