Teriyaki Chicken with Rice and Fresh Greens
Juicy chicken glazed in a glossy homemade teriyaki sauce, served over fluffy jasmine rice with a side of crisp greens, avocado, and sesame seeds. It’s sweet, savory, and tangy — a healthy, restaurant-quality bowl that’s easy to make at home in under 40 minutes.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Serves: 2–3
Ingredients
For the Chicken
2 chicken breasts
1 tbsp olive oil
Salt and pepper, to taste
For the Teriyaki Sauce
3 tbsp soy sauce
2 tbsp honey
1 tbsp rice vinegar
1 tbsp mirin
1 tsp grated ginger
1 clove garlic, minced
½ tsp cornstarch
For the Rice
1 cup jasmine or basmati rice
2 cups water
Pinch of salt
For the Fresh Greens
1 cup baby spinach or mixed greens
½ avocado, sliced
½ cup cucumber, thinly sliced
½ cup edamame
1 tbsp toasted sesame seeds
1 tsp olive oil + squeeze of lemon or lime juice
Instructions
1. Cook the Rice
Rinse rice until water runs clear.
Combine rice, water, and salt in a saucepan.
Bring to a boil, reduce heat, cover, and simmer for 12–15 minutes.
Fluff and keep warm.
2. Make the Teriyaki Sauce
In a small bowl, whisk together soy sauce, honey, rice vinegar, mirin (if using), ginger, and garlic.
Pour into a small pan over medium heat.
Simmer for 2–3 minutes, then stir in cornstarch mixture if you want it thicker.
Cook another minute until glossy, then remove from heat.
3. Cook the Chicken
Season chicken lightly with salt and pepper.
Heat olive or sesame oil in a skillet over medium heat.
Add chicken and cook 5–6 minutes per side (depending on thickness) until golden and cooked through.
Pour the teriyaki sauce into the pan and toss to coat the chicken evenly.
Let it simmer for 1–2 minutes until the sauce thickens and glazes the chicken.
Slice the chicken into strips.
4. Assemble the Bowl
Add a base of fluffy rice to each bowl.
Arrange sliced teriyaki chicken on top.
Add a side of fresh greens, avocado, cucumber, and edamame.
Drizzle a touch of olive oil and lemon over the greens.
Sprinkle toasted sesame seeds over everything.
Notes & Tips
You can substitute brown rice or quinoa for extra fiber.
For more veggies, add steamed broccoli, carrots, or bell peppers.
Store leftovers in separate containers — they’ll last up to 3 days in the fridge.
To make it Mediterranean-friendly, drizzle the greens with lemon-olive oil vinaigrette instead of soy dressing.
Nutritional Information
Calories: 580
Protein: 40 g
Carbs: 54 g
Fat: 20 g
Fiber: 5 g