Teriyaki Chicken Bowl with Stir-Fried Veggies
Juicy teriyaki-glazed chicken served over warm rice with colorful, crisp stir-fried vegetables. Sweet, savory, and comforting — but still light and nutritious.
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 2
Ingredients
For the Chicken
1 large chicken breast or 2 small, sliced
1 tbsp olive oil
Salt & pepper
½ tsp garlic powder
Homemade Teriyaki Sauce
2 tbsp soy sauce
1 tbsp honey
1 tbsp rice vinegar or lemon juice
1 tsp sesame oil
1–2 cloves garlic, minced
½ tsp grated ginger
¼ cup water
1 tsp cornstarch mixed with 2 tsp water (slurry)
Veggies
1 cup broccoli florets
1 small carrot, sliced
½ cup bell peppers, sliced
½ cup zucchini, sliced
½ cup snap peas
1 tsp olive oil
For Serving
Cooked white or brown rice
Sesame seeds
Green onions, chopped
Optional: avocado slices
Instructions
1. Make the Teriyaki Sauce
In a small bowl, mix soy sauce, honey, vinegar, sesame oil, garlic, and ginger.
Place in a small pan over medium heat.
Add the cornstarch slurry and cook 1–2 minutes until thickened.
Remove from heat.
2. Cook the Chicken
Season chicken with salt, pepper, and garlic powder.
Heat olive oil in a pan.
Cook chicken for 5–7 minutes until golden and cooked through.
Pour in half of the teriyaki sauce and toss until the chicken is glazed.
Set aside.
3. Stir-Fry the Veggies
In the same pan, add 1 tsp oil.
Add broccoli, carrots, peppers, zucchini, and snap peas.
Stir-fry 3–4 minutes until slightly soft but still crisp.
Add a spoonful of teriyaki sauce for flavor.
4. Assemble the Bowl
In each bowl add:
A base of warm cooked rice
Teriyaki chicken
Stir-fried veggies
Drizzle remaining teriyaki sauce
Sprinkle sesame seeds & green onions
Optional: avocado slices
Tips
For extra shine: brush the chicken with teriyaki before serving.
Add pineapple for a Hawaiian-style bowl.
Replace chicken with tofu or shrimp for variation.
Add chili flakes if you prefer a spicy kick.
Nutritional Information
Protein: ~35 g
Carbs: ~60 g
Fat: ~10 g