Teriyaki Chicken Rice Bowl with Vegetables
Elevate your dinner game with this irresistible Teriyaki Chicken Rice Bowl with Vegetables—a perfect balance of savory, sweet, and fresh! Tender, bite-sized chicken pieces are marinated in a homemade teriyaki sauce featuring soy sauce, honey, garlic, and ginger, delivering bold flavors that are sure to impress. Stir-fried to perfection alongside vibrant vegetables like broccoli, carrots, and red bell peppers, this dish comes together quickly yet tastes gourmet. Served over a bed of fluffy white or nutty brown rice and finished with green onions and sesame seeds, this healthy bowl is a feast for the senses. Whether you're seeking a quick weeknight dinner or a crowd-pleasing meal, this recipe promises satisfying bites in every bowl. Perfect for fans of Asian-inspired cuisine, this teriyaki chicken bowl is both easy to make and irresistibly delicious!
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Recipe Information
Ingredients
- 1 pound chicken breast
- 0.25 cup soy sauce
- 2 tablespoons honey
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 2 garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- 2 cups broccoli florets
- 1 large carrot, sliced
- 1 red bell pepper, sliced
- 3 cups cooked white or brown rice
- 2 green onions, sliced
- 1 tablespoon sesame seeds
- 1 tablespoon vegetable oil
Instructions
Start by preparing the teriyaki sauce. In a small mixing bowl, combine soy sauce, honey, sesame oil, rice vinegar, minced garlic, and grated ginger. Stir well to mix all the ingredients thoroughly.
Cut the chicken breast into bite-sized pieces. Place them in a shallow dish and pour half of the teriyaki sauce over them. Let the chicken marinate for at least 15 minutes.
While the chicken is marinating, prepare your vegetables. Slice the carrot and red bell pepper, and cut the broccoli into small florets.
Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken pieces to the pan, discarding any excess marinade. Cook the chicken, stirring occasionally, for about 5-7 minutes, or until it is cooked through and no longer pink in the center.
Remove the chicken from the skillet and set aside. In the same skillet, add the broccoli florets, sliced carrot, and red bell pepper. Stir-fry the vegetables for about 5 minutes, until they are tender-crisp.
Return the chicken to the skillet with the vegetables. Pour the remaining half of the teriyaki sauce over the chicken and vegetables, stirring to coat evenly. Cook for an additional 2-3 minutes, allowing the sauce to heat through and slightly thicken.
Divide the cooked rice between four serving bowls.
Top each bowl of rice with the teriyaki chicken and vegetable mixture.
Garnish with sliced green onions and a sprinkle of sesame seeds.
Serve immediately and enjoy your homemade teriyaki chicken rice bowl!
Nutrition Facts
Calories |
2005 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.7 g | 65% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 18.6 g | ||
| Cholesterol | 390 mg | 130% | |
| Sodium | 3916 mg | 170% | |
| Total Carbohydrate | 233.7 g | 85% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 45.2 g | ||
| Protein | 159.8 g | 320% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 292 mg | 22% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 2296 mg | 49% | |
*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.
