Teriyaki Chicken & Veggie Rice Bowl
Indulge in the vibrant flavors of the Teriyaki Chicken & Veggie Rice Bowl, a delightful dish that combines tender chicken with a medley of colorful vegetables, all enveloped in a rich teriyaki sauce. Perfect for busy weeknights or meal prep, this bowl is not only quick to prepare but also offers a nutritious and satisfying option for lunch or dinner. With its array of textures and flavors, this dish is sure to please everyone at the table.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Dinner
- Method: Stir-frying
- Cuisine: Asian
Ingredients
Scale
- 1 cup jasmine or basmati rice
- 400 g chicken breast, sliced into strips
- 1 cup broccoli florets
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1 cup sweet corn
- 4 tbsp soy sauce
- 2 tbsp honey or brown sugar
- 1 tbsp rice vinegar (or lemon juice)
- 1 clove garlic, minced
- 1 tsp ginger, grated
Instructions
- Cook rice in salted water until fluffy; keep warm.
- Heat sesame oil in a large pan over medium-high heat. Add chicken strips and season lightly with salt. Cook until golden brown.
- Stir in broccoli, green bell pepper, red bell pepper, and sweet corn; stir-fry for 3-4 minutes until veggies are tender-crisp.
- In a bowl, whisk together soy sauce, honey (or brown sugar), rice vinegar (or lemon juice), garlic, ginger, and cornstarch mixed with water.
- Pour the teriyaki sauce over the chicken and vegetables; cook until the sauce thickens slightly.
- Serve over warm rice and garnish with chopped green onions and sesame seeds.
Nutrition
- Serving Size: 1 bowl (approximately 450g)
- Calories: 550
- Sugar: 12g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 75g
- Fiber: 6g
- Protein: 37g
- Cholesterol: 90mg
Find it online: https://recipesbypenelope.com/teriyaki-chicken-veggie-rice-bowl/