Teriyaki Chicken Rice Bowl with Fresh Veggies
Indulge in the vibrant flavors of a homemade Teriyaki Chicken Rice Bowl with Fresh Veggies. This delightful dish combines tender chicken breast with a rich, savory teriyaki sauce and an array of colorful vegetables, all served over fluffy rice. Perfect for busy weeknights or meal prep, this recipe comes together quickly and can easily be customized to suit your tastes. Enjoy the satisfying balance of sweet and salty flavors, along with a nutritious boost from fresh veggies, making it a hit among family and friends!
- 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 with salt and pepper. Heat olive oil in a frying pan over medium heat.
- Add chicken fillets and cook for about 4-5 minutes per side until golden brown and fully cooked.
- In a saucepan, combine soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. Simmer for about 3-5 minutes.
- Stir in cornstarch slurry to thicken the sauce.
- Slice the cooked chicken into strips and coat with teriyaki sauce.
- Serve over cooked rice topped with cucumber slices, steamed broccoli, and avocado cubes.
Nutrition
- Serving Size: 1 bowl (approx. 400g)
- Calories: 500
- Sugar: 13g
- Sodium: 800mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 67g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 90mg