Teriyaki Chicken Rice Bowl with Fresh Veggies
Indulge in the vibrant flavors of our Teriyaki Chicken Rice Bowl with Fresh Veggies. This dish combines tender chicken breast bathed in a sweet-savory homemade teriyaki sauce, served over fluffy rice and topped with a colorful array of fresh veggies. Perfect for busy weeknights, this meal is not only quick to prepare but also customizable to suit your taste preferences. Whether you’re enjoying it for lunch or dinner, it’s a wholesome option that delivers on flavor without compromising nutrition.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Frying
- Cuisine: Asian
Ingredients
Scale
- 500g chicken breast fillets
- 2 tbsp olive oil
- Salt & pepper to taste
- 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 frying pan over medium heat.
- Cook chicken for about 4-5 minutes per side until golden brown and cooked through. Remove and let rest before slicing.
- In a saucepan over medium heat, combine soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger. Simmer for 3-5 minutes.
- Stir in cornstarch slurry until the sauce thickens.
- To serve, place rice in bowls, top with sliced chicken, drizzle with teriyaki sauce, and garnish with cucumber, steamed broccoli, and avocado cubes.
Nutrition
- Serving Size: 1 bowl (about 400g)
- Calories: 500
- Sugar: 12g
- Sodium: 890mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 68g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 75mg