High Protein Teriyaki Chicken Bowl
Elevate your meal prep game with this High Protein Teriyaki Chicken Bowl, a perfect harmony of bold flavors and wholesome nutrition! Packed with lean chicken breast, vibrant stir-fried vegetables, and fluffy brown rice, this dish delivers a delicious, protein-rich meal that keeps you energized all day. The homemade teriyaki sauce, made with low-sodium soy sauce, honey, garlic, and ginger, adds a rich, savory-sweet flavor that ties everything together beautifully. Quick to prepare in under 40 minutes, this one-bowl wonder is ideal for busy weeknights or post-workout refueling. Garnished with green onions and sesame seeds, it’s as visually appealing as it is tasty. Whether you're meal prepping or serving it fresh, this healthy and satisfying recipe will become a staple in your kitchen!
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Recipe Information
Ingredients
- 500 g chicken breast
- 80 ml soy sauce (low-sodium)
- 2 tbsp honey
- 2 tbsp rice vinegar
- 1 tbsp cornstarch
- 2 tbsp water
- 3 cloves garlic cloves, minced
- 1 tsp ginger, grated
- 1 tbsp sesame oil
- 3 cups brown rice (cooked)
- 150 g broccoli florets
- 1 large carrot, julienned
- 1 medium red bell pepper, sliced
- 2 stalks green onions, chopped
- 1 tbsp sesame seeds (optional, for garnish)
Instructions
Cut the chicken breast into bite-sized chunks and set aside.
In a small bowl, whisk together the soy sauce, honey, rice vinegar, minced garlic, grated ginger, and sesame oil.
In another small bowl, mix the cornstarch with 2 tablespoons of water to create a slurry. Add this to the teriyaki sauce mixture and stir well to combine.
Heat a large non-stick skillet or wok over medium-high heat. Add the chicken pieces and cook for 6–8 minutes, or until they are golden brown and fully cooked. Remove the chicken from the skillet and set aside.
In the same skillet, add the broccoli florets, julienned carrot, and sliced red bell pepper. Stir-fry the vegetables for 4–5 minutes until they are tender-crisp.
Reduce the heat to medium and pour the teriyaki sauce into the skillet. Allow the sauce to simmer for 1–2 minutes until it thickens.
Return the cooked chicken to the skillet and toss everything together to coat the chicken and vegetables evenly with the teriyaki sauce.
To assemble the bowl, divide the cooked brown rice evenly into 4 serving bowls.
Top each bowl with the teriyaki chicken and vegetable mixture.
Garnish with chopped green onions and sesame seeds, if desired. Serve warm.
Nutrition Facts
Calories |
1948 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.6 g | 55% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 10.4 g | ||
| Cholesterol | 430 mg | 143% | |
| Sodium | 5583 mg | 243% | |
| Total Carbohydrate | 224.5 g | 82% | |
| Dietary Fiber | 19.8 g | 71% | |
| Total Sugars | 46.8 g | ||
| Protein | 171.4 g | 343% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 314 mg | 24% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 3122 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
