Description
Indulge in the vibrant flavors of the Teriyaki Chicken & Veggie Rice Bowl, a quick and nutritious meal that’s perfect for busy weeknights or meal prep. This delightful dish features tender chicken strips sautéed to perfection with colorful vegetables, all enveloped in a sweet and savory teriyaki sauce. Ready in just 35 minutes, it’s a versatile recipe that can be customized with your favorite proteins and veggies. Whether you’re looking to impress at dinner or seeking a satisfying lunch option, this bowl is sure to please every palate.
Ingredients
Scale
- 1 cup jasmine or basmati rice
- 3 cups water
- Pinch of salt
- 400 g chicken breast, sliced into strips
- 1 tbsp sesame oil (or olive oil)
- 1 cup broccoli florets
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1 cup sweet corn
- 2 green onions, chopped (for garnish)
- 1 tbsp sesame seeds (for topping)
- 4 tbsp soy sauce
- 2 tbsp honey or brown sugar
- 1 tbsp rice vinegar (or lemon juice)
- 1 clove garlic, minced
- 1 tsp ginger, grated
- 1 tsp cornstarch + 2 tbsp water (for thickening)
Instructions
- Cook rice in salted water until fluffy; keep warm.
- In a large pan over medium-high heat, heat sesame oil and sauté chicken strips until golden.
- Add broccoli, bell peppers, and sweet corn; stir-fry until tender-crisp (about 3–4 minutes).
- Whisk together soy sauce, honey, rice vinegar, garlic, ginger, and cornstarch mixed with water; pour over chicken and veggies.
- Stir until sauce thickens slightly; serve over rice garnished with green onions and sesame seeds.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 550
- Sugar: 10g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 75g
- Fiber: 6g
- Protein: 40g
- Cholesterol: 90mg