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Teriyaki Chicken Rice Bowl with Fresh Veggies

Indulge in the delightful Teriyaki Chicken Rice Bowl with Fresh Veggies, a perfect blend of tender chicken and vibrant vegetables drenched in a rich, homemade teriyaki sauce. This dish is not only quick to prepare—taking just 10 minutes of prep time—but also customizable to suit your taste preferences. The combination of juicy chicken, fluffy rice, and crisp veggies creates a satisfying meal that’s ideal for busy weeknights or meal prep. With its balance of flavors and textures, this colorful bowl is sure to become a family favorite.

  • Total Time: 30 minutes
  • Yield: Serves 4

Ingredients

Scale
  • 500g chicken breast fillets
  • 2 tbsp olive oil
  • Salt & pepper to taste
  • 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
  • 1 tbsp cornstarch + 2 tbsp water (slurry)
  • 2 cups cooked white rice
  • 1 cucumber, sliced
  • 1 small broccoli, steamed
  • 1 avocado, cubed

Instructions

  1. Season the chicken with salt and pepper. Heat olive oil in a large skillet over medium heat.
  2. Add the chicken and cook for about 5–7 minutes on each side until golden brown and cooked through.
  3. In a saucepan, combine soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger over medium heat. Bring to a simmer.
  4. Stir in the cornstarch slurry gradually until the sauce thickens.
  5. Remove the chicken from heat, slice it into strips, and coat with teriyaki sauce.
  6. Serve by placing cooked rice in bowls and topping with sliced chicken, cucumber, steamed broccoli, and cubed avocado.
  • Author: Stephanie
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main
  • Method: Frying
  • Cuisine: Asian

Nutrition

  • Serving Size: 1 serving
  • Calories: 500
  • Sugar: 16g
  • Sodium: 880mg
  • Fat: 18g
  • Saturated Fat: 3g
  • Unsaturated Fat: 15g
  • Trans Fat: 0g
  • Carbohydrates: 56g
  • Fiber: 5g
  • Protein: 32g
  • Cholesterol: 85mg

Keywords: For extra flavor, marinate the chicken in teriyaki sauce for at least 30 minutes before cooking. Use day-old rice for better texture when reheating. Feel free to substitute veggies based on availability; bell peppers or snap peas work well too.