Teriyaki Chicken Rice Bowl with Veggies and Sesame
A vibrant Asian-inspired rice bowl featuring juicy teriyaki chicken glazed in a homemade sauce, served over warm rice and topped with sautéed mixed vegetables and toasted sesame seeds. It’s healthy, balanced, and incredibly satisfying — perfect for lunch or dinner.
Prep time: 20 minutes
Cook time: 25 minutes
Total time: 45 minutes
Serves: 2–3 people
Ingredients
For the Chicken
2 boneless, skinless chicken breasts
1 tbsp olive oil or sesame oil
Salt and black pepper, to taste
For the Teriyaki Sauce
¼ cup low-sodium soy sauce
2 tbsp honey
1 tbsp rice vinegar
1 tbsp sesame oil
2 garlic cloves, minced
1 tsp grated fresh ginger
1 tbsp cornstarch + 2 tbsp water
For the Veggies
1 tbsp olive oil or sesame oil
½ red bell pepper, sliced
½ yellow bell pepper, sliced
½ cup broccoli florets
½ zucchini, sliced
1 small carrot, julienned
1 tsp minced garlic
Salt, to taste
For Serving
2 cups cooked white or brown rice
1 tbsp toasted sesame seeds
1–2 green onions, finely sliced
Optional: a drizzle of extra teriyaki sauce or spicy mayo
Instructions
1. Prepare the Teriyaki Sauce
In a small saucepan, combine soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger.
Bring to a gentle simmer over medium heat.
Mix cornstarch with water to create a slurry, then stir it into the sauce.
Continue simmering for 2–3 minutes, until thick and glossy. Set aside.
2. Cook the Chicken
Pat the chicken dry and season with salt and pepper.
Heat oil in a skillet over medium-high heat.
Cook chicken for 6–7 minutes per side, or until golden brown and fully cooked (internal temp: 165°F / 74°C).
Slice the chicken, then pour half of the teriyaki sauce over it to coat evenly.
3. Saute the Veggies
In another pan, heat oil over medium heat.
Add garlic and saute for 30 seconds.
Add bell peppers, broccoli, zucchini, and carrot.
Stir-fry for 5–6 minutes, until tender-crisp.
Lightly season with salt and a drizzle of soy sauce, if desired.
4. Assemble the Bowl
Add a serving of warm rice to each bowl.
Top with sliced teriyaki chicken and sauteed veggies.
Drizzle with remaining teriyaki sauce.
Garnish with toasted sesame seeds and green onions.
Tips
You can substitute rice with quinoa or cauliflower rice for a lighter option.
Add edamame, snap peas, or baby corn for more color and texture.
Marinate the chicken in half of the teriyaki sauce for 30 minutes before cooking for deeper flavor.
Frequently Asked Questions
Q: Can I make it vegetarian?
Yes! Replace chicken with tofu or tempeh — pan-fry until crispy, then coat with teriyaki sauce.
Q: How can I meal prep it?
Store rice, chicken, veggies, and sauce separately. Combine before reheating for best texture. Lasts up to 4 days in the fridge.
Q: Can I use bottled teriyaki sauce?
You can, but homemade sauce gives a fresher and less salty flavor — and it’s quick to make!
Nutritional Information
Calories: ~520 kcal
Protein: 38g
Carbohydrates: 46g
Fat: 16g
Fiber: 4g
Sugar: 13g