Teriyaki Chicken Rice Bowl with Fresh Veggies
Discover the delightful Teriyaki Chicken Rice Bowl with Fresh Veggies, a vibrant meal that combines tender chicken with a rich homemade teriyaki sauce and an assortment of fresh vegetables. This dish is perfect for weeknight dinners or meal prep, offering a healthy balance of protein, carbohydrates, and nutrients. With a preparation time of just 10 minutes and a cooking time of 20 minutes, you can serve up this satisfying bowl in no time. Not only is it customizable to suit your taste, but it also includes colorful ingredients like cucumber, broccoli, and avocado that make each bite a flavorful experience.
- 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
- 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 fillets with salt and pepper. Heat olive oil in a non-stick skillet over medium heat. Cook chicken for about 5-7 minutes on each side until golden brown and cooked through.
- In a saucepan, combine soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger. Simmer for 2-3 minutes.
- Stir in cornstarch slurry to thicken the sauce.
- Slice cooked chicken into strips and coat with teriyaki sauce.
- Serve over cooked white rice topped with sliced cucumber, steamed broccoli, and cubed avocado.
Nutrition
- Serving Size: 1 bowl (approximately 450g)
- Calories: 503
- Sugar: 16g
- Sodium: 792mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 95mg