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Teriyaki Chicken & Veggie Rice Bowl

Teriyaki Chicken & Veggie Rice Bowl
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Indulge in a vibrant Teriyaki Chicken & Veggie Rice Bowl that perfectly balances tender chicken and fresh vegetables, all enveloped in a homemade teriyaki sauce. This dish is not just quick to prepare—taking only 15 minutes of prep and 20 minutes of cooking—it also offers versatility for personal tastes or seasonal ingredients. Ideal for weeknight dinners or meal prep, this wholesome recipe promises satisfaction with every bite. Serve it family-style or elevate it with extra toppings for an impressive meal that showcases both flavor and nutrition.

Ingredients

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  • 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

  1. Cook rice in salted water until fluffy; keep warm.
  2. In a large pan or wok, heat sesame oil over medium-high heat. Add chicken and cook until golden.
  3. Add broccoli, green bell pepper, red bell pepper, and sweet corn; stir-fry for about 3-4 minutes.
  4. In a bowl, whisk together soy sauce, honey (or brown sugar), rice vinegar (or lemon juice), garlic, ginger, and cornstarch mixed with water.
  5. Pour the sauce over the chicken and vegetables; cook until thickened.
  6. Serve over warm rice, garnished with green onions and sesame seeds.

Nutrition

Find it online: https://cooknatalie.com/teriyaki-chicken-veggie-rice-bowl/

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