Sweet & Savory Teriyaki Chicken Rice Bowl with Crunchy Veggies
This bowl features juicy chicken glazed in homemade teriyaki sauce, served over fluffy rice with a mix of crisp, colorful veggies. It balances sweet, savory, and umami flavors with refreshing crunch — perfect for a wholesome meal that’s quick to prepare.
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
Servings:4
Ingredients
For the Chicken:
500g (1 lb) boneless chicken thighs or breasts, cut into bite-size pieces
1 tbsp olive oil or sesame oil
2 tbsp soy sauce
Pinch of black pepper
For the Teriyaki Sauce:
½ cup low-sodium soy sauce
¼ cup honey
2 tbsp rice vinegar
1 tbsp sesame oil
2 garlic cloves, minced
1 tsp fresh ginger, grated
2 tsp cornstarch mixed with 2 tbsp water
For the Rice & Veggies:
2 cups cooked white rice
1 small cucumber, thinly sliced
1 medium carrot, cut into matchsticks
1 cup shredded red cabbage
1 cup steamed broccoli florets
2 green onions, sliced
1 tbsp sesame seeds
Instructions
Prepare the sauce:
In a small saucepan, combine soy sauce, honey, vinegar, sesame oil, garlic, and ginger. Bring to a simmer over medium heat. Stir in cornstarch slurry and cook until thickened, about 2–3 minutes. Remove from heat.
Cook the chicken:
Heat oil in a skillet over medium-high heat. Season chicken pieces with a splash of soy sauce and black pepper. Cook 6–8 minutes until golden and cooked through. Pour in half of the teriyaki sauce and toss to coat. (Reserve remaining sauce for drizzling.)
Prepare the rice & veggies:
Cook rice and prepare fresh crunchy veggies (cucumber, carrot, cabbage, broccoli).
Assemble bowls:
Divide rice among 4 bowls. Top with teriyaki chicken, cucumber, carrot, cabbage, and broccoli. Drizzle with extra teriyaki sauce.
Garnish & serve:
Sprinkle with green onions and sesame seeds before serving.
Notes & Tips
For extra crunch, add edamame, snap peas, or radishes.
Use cauliflower rice for a lighter low-carb option.
Meal prep tip: store chicken/sauce separately and add fresh veggies when serving.
Frequently Asked Questions
Q: Can I use store-bought teriyaki sauce?
Yes, but homemade is fresher and lets you control sweetness and salt.
Q: Can I make this vegetarian?
Swap chicken for tofu or tempeh — pan-sear and toss with teriyaki sauce.
Q: How do I keep the veggies crunchy?
Add raw or lightly blanched veggies right before serving, don’t overcook them.
Nutritional Information
Calories: ~520
Protein: 34g
Carbs: 56g
Fat: 15g
Fiber: 5g