Description

Indulge in the delightful flavors of a Teriyaki Chicken Rice Bowl with Fresh Veggies. This quick and easy recipe features tender chicken breast cooked to perfection, coated in a homemade teriyaki sauce that balances sweet and savory notes beautifully. Accompanied by colorful vegetables like crisp cucumber, creamy avocado, and vibrant broccoli, this dish is both nutritious and satisfying. Perfect for busy weeknights or meal prepping, this rice bowl is a versatile canvas for your favorite ingredients. With just a few simple steps, you can create a wholesome meal that will impress your family and friends.

Ingredients

Scale

500g chicken breast fillets
2 tbsp olive oil
1/2 cup soy sauce
1/4 cup honey
2 tbsp rice vinegar
1 tbsp sesame oil
2 garlic cloves (minced)
1 tsp grated ginger
2 cups cooked white rice
1 cucumber (sliced)
1 small broccoli (steamed)
1 avocado (cubed)

Cook Mode Prevent your screen from going dark

Instructions

Season chicken breast fillets with salt and pepper. Heat olive oil in a skillet over medium heat and pan-fry the chicken for about 4-5 minutes on each side until golden brown.
In a saucepan, combine soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger. Simmer for about 2-3 minutes before adding the cornstarch slurry to thicken.
Slice the cooked chicken into strips and coat it with teriyaki sauce. Serve over cooked white rice and top with sliced cucumber, steamed broccoli, and cubed avocado.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main
Method: Frying
Cuisine: Asian

Nutrition

Serving Size: 1 serving
Calories: 500
Sugar: 16g
Sodium: 950mg
Fat: 18g
Saturated Fat: 3g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 60g
Fiber: 6g
Protein: 25g
Cholesterol: 75mg