🍲 Teriyaki Chicken Rice Bowl with Veggies 🥦🥕🌽
Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 3–4
Calories per serving: ~560 kcal
🛒 Ingredients
For the Chicken & Rice:
🍚 1 ½ cups jasmine or basmati rice
💧 3 cups water + pinch of salt
🐔 2 chicken breasts, diced
🫒 1 tbsp sesame oil (or olive oil)
🧂 Salt & pepper to taste
For the Teriyaki Sauce:
🍶 80 ml soy sauce
🍯 2 tbsp honey (or brown sugar)
🍋 1 tbsp rice vinegar (or lime juice)
🧄 2 garlic cloves, minced
🌿 1 tsp fresh ginger, grated
💧 80 ml water
🌽 1 tbsp cornstarch mixed with 2 tbsp water
For the Vegetables:
🥦 200 g broccoli florets, steamed
🥕 1 small carrot, julienned
🌽 ½ cup sweet corn
Toppings:
🌱 2 spring onions, chopped
⚪ 1 tsp sesame seeds
👨🍳 Instructions
Cook rice: Simmer rice in salted water for 12–15 minutes until fluffy.
Prepare sauce: Mix soy sauce, honey, vinegar, garlic, ginger, and water in a saucepan. Bring to a simmer, add cornstarch slurry, and cook until thickened.
Cook chicken: In a large skillet, heat sesame oil. Sear chicken with salt & pepper until golden and cooked through. Pour teriyaki sauce over chicken and coat well.
Steam vegetables: Cook broccoli until just tender. Prepare carrots and corn.
Assemble bowls: Add rice as the base, top with teriyaki chicken, broccoli, carrots, and corn.
Finish: Garnish with spring onions and sesame seeds. Serve hot.
🔁 Notes & Variations
Add chili flakes for a spicy version.
Swap chicken for shrimp, beef, or tofu.
Great for meal prep — keeps well in the fridge 3 days.