Japanese
Teriyaki Chicken Rice Bowl
A quick and easy Japanese-inspired teriyaki chicken rice bowl that's perfect for a nutritious lunch. The sweet and savory teriyaki sauce pairs beautifully with tender chicken, fresh vegetables, and fluffy rice.
Total Time25 minutes
Servings2
Difficulty
easy
Cost
Medium
Nutrition (per serving)
0
Calories
36
Protein
72
Carbs
18
Fat
4
Fiber
0g
Sodium
Ingredients
- 2 cups cooked white rice
- 2 boneless, skinless chicken breasts
- 1 cup broccoli florets
- 1 red bell pepper, sliced
- 1 carrot, julienned
- 2 tablespoons vegetable oil
- 1/4 cup soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 1 teaspoon sesame oil
- 2 green onions, sliced
- Sesame seeds for garnish (optional)
Instructions
- 1In a small bowl, whisk together soy sauce, honey, rice vinegar, and sesame oil to make the teriyaki sauce.
- 2In a large skillet over medium heat, add vegetable oil. Once hot, add chicken breasts and cook for about 5-7 minutes on each side or until fully cooked.
- 3Remove the chicken from the skillet and let rest for a few minutes before slicing it into strips.
- 4In the same skillet, add broccoli, bell pepper, and carrot. Stir-fry for about 3-4 minutes until they are tender-crisp.
- 5Return the sliced chicken to the skillet and pour the teriyaki sauce over the mixture. Stir to coat everything evenly.
- 6Add the cornstarch mixture to the skillet and stir until the sauce thickens, about 1-2 minutes.
- 7Serve the teriyaki chicken and vegetables over a bed of cooked rice. Garnish with sliced green onions and sesame seeds if desired.
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