Teriyaki Chicken Rice Bowl with Fresh Veggies
Indulge in the delightful Teriyaki Chicken Rice Bowl with Fresh Veggies, a vibrant and nutritious dish that’s perfect for busy weeknights or meal prep. This quick recipe features tender chicken breast coated in a homemade teriyaki sauce and a colorful mix of fresh vegetables, ensuring every bite is packed with flavor and freshness. In just 30 minutes, you can create a satisfying meal that not only tastes great but also looks beautiful on your table. Customize it to your liking by adding more veggies or swapping proteins, making it a versatile choice for any occasion.
- 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
- 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
- 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 non-stick frying pan over medium heat.
- Cook chicken for about 5-6 minutes on each side until golden brown and fully cooked.
- In a saucepan, combine soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. Simmer for 3-4 minutes.
- Add cornstarch slurry to the sauce until thickened.
- Slice cooked chicken and coat it with the teriyaki sauce.
- Assemble bowls with rice at the bottom, topped with teriyaki chicken, cucumber slices, steamed broccoli, and cubed avocado.
Nutrition
- Serving Size: 1 bowl (approx. 400g)
- Calories: 496
- Sugar: 10g
- Sodium: 925mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 64g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 80mg