Teriyaki Chicken Rice Bowl with Veggie Rainbow and Sesame
This Teriyaki Chicken Rice Bowl is a perfect balance of sweet, savory, and fresh. Juicy teriyaki-glazed chicken is served over steamed jasmine or brown rice, surrounded by a colorful rainbow of vegetables — bell peppers, carrots, broccoli, and purple cabbage — then sprinkled with toasted sesame seeds. It’s nutrient-rich, high in protein, and bursting with flavor while staying light and wholesome.
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
Servings: 2–3 bowls
Ingredients
For the Chicken & Teriyaki Sauce
2 boneless, skinless chicken breasts (or thighs)
2 tbsp low-sodium soy sauce
1 tbsp honey or maple syrup
1 tbsp rice vinegar
1 tbsp sesame oil
1 clove garlic, minced
1 tsp fresh ginger, grated
1 tsp cornstarch mixed with 1 tbsp water
Salt & pepper, to taste
For the Veggie Rainbow
1 small red bell pepper, thinly sliced
1 small yellow bell pepper, thinly sliced
1 medium carrot, julienned or thinly sliced
1 cup broccoli florets, lightly steamed
½ cup purple cabbage, shredded
1 small cucumber, thinly sliced
For Serving
1½ cups cooked rice
1 tbsp toasted sesame seeds
2 tbsp green onions, finely chopped
Optional: drizzle of sriracha mayo or Greek yogurt sesame sauce
Instructions
Cook the Rice
Prepare rice according to package directions. Keep warm.
Prepare the Sauce
In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger.
Cook the Chicken
Heat a drizzle of oil in a pan over medium heat.
Season chicken lightly with salt and pepper, then add to the pan.
Cook 5–6 minutes per side until golden and cooked through.
Pour the teriyaki sauce into the pan and simmer 2–3 minutes.
Stir in cornstarch slurry and cook until the sauce thickens and coats the chicken.
Slice the chicken into strips.
Prepare the Veggies
Steam broccoli lightly until tender-crisp.
In a pan or wok, quickly sauté bell peppers, carrots, and cabbage with a few drops of sesame oil for 1–2 minutes (keep them colorful and crunchy).
Assemble the Bowls
Add a scoop of rice to each bowl.
Arrange the rainbow veggies around the rice.
Place teriyaki chicken slices on top.
Drizzle with extra sauce from the pan.
Sprinkle with toasted sesame seeds and green onions.
Notes & Tips
For a Mediterranean twist, use olive oil instead of sesame oil and add edamame or chickpeas for extra plant protein.
Substitute tofu or tempeh for a vegetarian version.
Add a spoonful of pickled ginger or avocado slices for freshness.
Use brown rice or quinoa for extra fiber.
Frequently Asked Questions
Q1: Can I meal prep this bowl?
Yes! It stores well for 3–4 days in the fridge. Keep sauce separate until reheating.
Q2: Can I use bottled teriyaki sauce?
You can, but homemade gives a fresher, lighter flavor with less sodium and sugar.
Q3: Can I air-fry the chicken?
Yes! Air-fry at 375°F (190°C) for 12–14 minutes, then toss in teriyaki sauce before serving.
Nutritional Information
Calories: 480 kcal
Protein: 35 g
Carbohydrates: 55 g
Fat: 12 g
Fiber: 5 g
Sugar: 10 g
Sodium: 720 mg