Description
A quick and flavorful teriyaki chicken rice bowl with fresh vegetables and homemade sauce.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 2 cups cooked white rice
- 2 cups broccoli florets
- 1 cup carrot sticks
- 1 cup green beans, trimmed and cut
- 1/2 cup corn kernels
- 1 tablespoon olive oil
- 1 tablespoon sesame oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 cup low-sodium soy sauce
- 2 tablespoons honey
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon cornstarch
- 3 tablespoons water
Instructions
- Cook the white rice according to package directions and set aside.
- In a small bowl, whisk together the soy sauce, honey, brown sugar, rice vinegar, garlic, and ginger. In a separate small bowl, mix the cornstarch and water, then stir it into the sauce mixture.
- Season the chicken breasts with salt, black pepper, and garlic powder.
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5 to 6 minutes per side, or until fully cooked and nicely browned. Remove from the skillet and let rest for 5 minutes, then slice.
- In the same skillet, add the sesame oil and the broccoli, carrots, green beans, and corn. Cook for 4 to 5 minutes until the vegetables are tender-crisp.
- Pour the teriyaki sauce into the skillet and stir until it thickens and coats the vegetables, about 1 to 2 minutes.
- Add the sliced chicken back to the skillet and spoon some sauce over the top.
- Divide the rice into bowls, then add the glazed chicken and stir-fry vegetables. Serve warm.
Notes
- Use leftover rice for quicker meal prep.
- Adjust vegetables based on preference.
- For extra heat, add red pepper flakes to the teriyaki sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stir-fry
- Cuisine: Japanese-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 430
- Sugar: 18g
- Sodium: 850mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 33g
- Cholesterol: 75mg
Keywords: easy chicken rice bowl, teriyaki chicken bowl recipe, chicken vegetable rice bowl, homemade takeout dinner, meal prep chicken bowl