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Teriyaki Chicken & Veggie Rice Bowl

Teriyaki Chicken & Veggie Rice Bowl
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The Teriyaki Chicken & Veggie Rice Bowl is a colorful and satisfying dish that brings together tender chicken, fresh vegetables, and a rich homemade teriyaki sauce served over fluffy rice. Perfect for busy weeknights or family meals, this recipe is quick to prepare, taking just 35 minutes from start to finish. It’s not only packed with flavor but also versatile enough to accommodate different dietary preferences—swap chicken for tofu or shrimp as you like! Enjoy the delightful combination of textures and taste in every bite.

Ingredients

Scale
  • 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 the rice in salted water until fluffy; keep warm.
  2. Heat sesame oil in a large pan over medium-high heat. Add chicken and cook until golden brown.
  3. Stir in the broccoli, green bell pepper, red bell pepper, and sweet corn; stir-fry for about 3-4 minutes until tender-crisp.
  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 chicken and veggies; cook until slightly thickened.
  6. Serve over warm rice and garnish with green onions and sesame seeds.

Nutrition

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

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