Teriyaki Chicken Rice Bowl with Veggies & Sesame 🌿🍚
Prep Time: 20 minutes
Cook Time: 20 minutes
Servings: 2
Calories per Serving: ~560 kcal
🛒 Ingredients
For the Rice 🍚
150 g jasmine or basmati rice
300 ml water
Pinch of salt
For the Chicken 🍗
2 chicken breasts, cut into bite-sized pieces
1 tbsp vegetable oil
Salt & pepper, to taste
1 tbsp cornstarch (optional, for crispiness)
For the Teriyaki Sauce 🥢
60 ml soy sauce
2 tbsp honey (or brown sugar)
1 tbsp rice vinegar
1 tsp sesame oil
1 garlic clove, minced
1 tsp fresh ginger, grated
1 tsp cornstarch mixed with 2 tbsp water (slurry, to thicken)
For the Vegetables 🥦🥕🌽
1 cup broccoli florets
½ carrot, julienned
3 tbsp corn kernels (fresh or canned)
1 tsp vegetable oil
Pinch of salt
Garnish 🌱
2 tbsp sesame seeds
2 spring onions, chopped
👨🍳 Instructions
Cook the Rice: Rinse rice thoroughly. Bring water and salt to a boil, add rice, reduce to low, cover, and cook 12–15 minutes until fluffy.
Prepare the Chicken: Season chicken pieces with salt and pepper. Toss with cornstarch if desired. Heat oil in a skillet and cook chicken for 6–8 minutes until golden and cooked through. Remove and set aside.
Make the Sauce: In a saucepan, whisk soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. Bring to a simmer. Stir in cornstarch slurry and cook 1–2 minutes until thickened.
Stir-fry the Veggies: In a pan, heat oil and sauté broccoli, carrot, and corn with a pinch of salt for 4–5 minutes until tender-crisp.
Combine Chicken & Sauce: Add cooked chicken to the teriyaki sauce, stirring until well coated.
Assemble the Bowl: Place rice in bowls, top with veggies and saucy chicken. Sprinkle with sesame seeds and spring onions.
💡 Notes & Variations
Use brown rice or quinoa for a healthier base.
Add bell peppers, zucchini, or snap peas for variety.
For spice, mix in a little sriracha or chili flakes.