🍛 Teriyaki Chicken Rice Bowl with Stir-Fried Veggies
🕒 Prep Time: 15 min | Cook Time: 20 min | Servings: 2 | Calories: ~550 kcal per serving
🌟 Ingredients:
For the Chicken:
300 g chicken breast (cut into cubes)
1 tbsp vegetable oil
2 tbsp soy sauce
1 tbsp honey
1 tbsp rice vinegar
1 tsp garlic (minced)
1 tsp ginger (grated)
1 tsp cornstarch + 2 tbsp water (to thicken sauce)
1 tbsp sesame seeds (for topping)
For the Veggies:
1 cup broccoli florets
1 cup carrot sticks
½ cup green beans
½ cup corn kernels
1 tsp sesame oil
Salt to taste
For the Base:
1 cup cooked jasmine or basmati rice
👨🍳 Instructions:
In a small bowl, whisk together soy sauce, honey, vinegar, garlic, ginger, and cornstarch slurry. In a pan, cook chicken cubes in oil until golden. Pour in the sauce, simmer for 2–3 min until thickened and chicken is well coated. In another pan, sauté all vegetables in sesame oil until just tender, adding a pinch of salt. To serve, place warm rice in a bowl, top with stir-fried veggies, glazed chicken, and sprinkle with sesame seeds.
🔥 Tip:
Add chili flakes for heat or swap chicken for tofu for a vegetarian version! 🌶️🥦