Teriyaki Chicken Rice Bowl with Vegetables

Elevate your weeknight dinner routine with this flavorful Teriyaki Chicken Rice Bowl with Vegetables! Tender, bite-sized chicken breast pieces are marinated in a homemade teriyaki sauce bursting with savory, sweet, and tangy notes, thanks to soy sauce, honey, garlic, and fresh ginger. Accompanied by a colorful medley of stir-fried broccoli, carrots, and red bell peppers, this hearty dish is served over a bed of fluffy white or nutty brown rice. Topped with green onions and toasted sesame seeds for a final touch of freshness and crunch, this quick and easy meal is perfect for busy evenings. Ready in under an hour, this vibrant rice bowl combines wholesome ingredients and bold flavors for a satisfying, restaurant-quality dinner that everyone will love.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 pound chicken breast
• 0.25 cup soy sauce
• 2 tablespoons honey
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 2 garlic cloves, minced
• 1 teaspoon fresh ginger, grated
• 2 cups broccoli florets
• 1 large carrot, sliced
• 1 red bell pepper, sliced
• 3 cups cooked white or brown rice
• 2 green onions, sliced
• 1 tablespoon sesame seeds
• 1 tablespoon vegetable oil

Directions

Step 1

Start by preparing the teriyaki sauce. In a small mixing bowl, combine soy sauce, honey, sesame oil, rice vinegar, minced garlic, and grated ginger. Stir well to mix all the ingredients thoroughly.

Step 2

Cut the chicken breast into bite-sized pieces. Place them in a shallow dish and pour half of the teriyaki sauce over them. Let the chicken marinate for at least 15 minutes.

Step 3

While the chicken is marinating, prepare your vegetables. Slice the carrot and red bell pepper, and cut the broccoli into small florets.

Step 4

Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken pieces to the pan, discarding any excess marinade. Cook the chicken, stirring occasionally, for about 5-7 minutes, or until it is cooked through and no longer pink in the center.

Step 5

Remove the chicken from the skillet and set aside. In the same skillet, add the broccoli florets, sliced carrot, and red bell pepper. Stir-fry the vegetables for about 5 minutes, until they are tender-crisp.

Step 6

Return the chicken to the skillet with the vegetables. Pour the remaining half of the teriyaki sauce over the chicken and vegetables, stirring to coat evenly. Cook for an additional 2-3 minutes, allowing the sauce to heat through and slightly thicken.

Step 7

Divide the cooked rice between four serving bowls.

Step 8

Top each bowl of rice with the teriyaki chicken and vegetable mixture.

Step 9

Garnish with sliced green onions and a sprinkle of sesame seeds.

Step 10

Serve immediately and enjoy your homemade teriyaki chicken rice bowl!

Nutrition Facts

Serving size	(1588.1g)

Amount per serving	% Daily Value*
Calories	2004.7

Total Fat 50.7g	0%
Saturated Fat 9.2g	0%
Polyunsaturated Fat 18.6g
Cholesterol 390.1mg	0%
Sodium 3915.5mg	0%
Total Carbohydrate 233.7g	0%
Dietary Fiber 13.0g	0%
Total Sugars 45.2g
Protein 159.8g	0%

Vitamin D 0IU	0%
Calcium 292.3mg	0%
Iron 13.6mg	0%
Potassium 2295.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 22.5%

Protein: 31.5%

Carbs: 46.0%