Teriyaki Chicken Rice Bowl with Fresh Veggies
Savor the delightful flavors of a Teriyaki Chicken Rice Bowl with Fresh Veggies, an effortless meal perfect for busy weeknights or impressing guests with its vibrant presentation. This dish combines tender chicken marinated in a sweet and savory homemade teriyaki sauce, served over a bed of fluffy rice and topped with colorful fresh vegetables. Not only is it visually appealing, but it’s also packed with nutrients, making it a wholesome choice for dinner. With just 30 minutes from prep to plate, you can enjoy a flavorful and nutritious meal that can be customized to your liking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Dinner
- Method: Pan-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 the chicken breast fillets with salt and pepper. Heat olive oil in a non-stick skillet over medium heat and cook the chicken for about 4-5 minutes on each side until golden brown.
- In a saucepan, mix soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger. Simmer on low heat for about 3-5 minutes then stir in a cornstarch slurry until thickened.
- Remove cooked chicken from heat and slice into strips. Coat generously with the teriyaki sauce.
- To serve, place cooked rice in bowls and top with sliced chicken along with cucumber slices, steamed broccoli, and cubed avocado.
Nutrition
- Serving Size: 1 bowl (335g)
- Calories: 490
- Sugar: 21g
- Sodium: 830mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 34g
- Cholesterol: 85mg