Description
Teriyaki Chicken Veggie Bowls are a flavorful and nutritious meal featuring tender chicken glazed with a homemade teriyaki sauce, vibrant fresh vegetables, and fluffy rice. This dish is quick to prepare, easily customizable, and perfect for meal prepping or a wholesome weeknight dinner.
Ingredients
Scale
Protein
- 1 lb chicken breasts or thighs, sliced into bite-sized pieces
Vegetables
- 1 bell pepper, chopped
- 1 cup broccoli florets
- 1 large carrot, sliced
- 1 cup snap peas
Rice
- 1 ½ cups sushi rice or jasmine rice, cooked according to package instructions
Teriyaki Sauce
- ⅓ cup soy sauce (or tamari for gluten-free option)
- 3 tbsp brown sugar or honey
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp rice vinegar
- ¼ cup water, divided
- 1 tbsp cornstarch mixed with 2 tbsp water
Garnishes (optional)
- 1 tbsp sesame seeds, toasted
- 2 green onions, thinly sliced
Other
- 1–2 tbsp vegetable oil for cooking
Instructions
- Prepare the Rice: Cook sushi or jasmine rice according to package instructions until fluffy. Set aside as the base for the bowls.
- Make the Teriyaki Sauce: In a small bowl, whisk together soy sauce, brown sugar or honey, minced garlic, grated ginger, rice vinegar, and a splash of water. Heat this mixture in a pan over medium heat until the sugar dissolves. Stir in the cornstarch slurry and cook until the sauce thickens into a glossy glaze. Remove from heat and set aside.
- Cook the Chicken: Heat oil in a skillet over medium-high heat. Add sliced chicken and cook until browned and fully cooked, about 6-8 minutes. Pour half of the teriyaki sauce over the chicken and toss to coat evenly. Remove chicken from the pan and set aside.
- Sauté the Vegetables: In the same skillet, add a little more oil if needed. Add chopped bell peppers, broccoli, carrots, and snap peas. Cook for 4-5 minutes until vegetables are tender-crisp and vibrant. Drizzle the remaining teriyaki sauce over the veggies and stir well to coat.
- Assemble the Bowls: Divide the cooked rice into serving bowls. Top with glazed chicken and sautéed vegetables. Garnish with sliced green onions and toasted sesame seeds for extra flavor and texture.
Notes
- Prep ingredients first: Chop all vegetables and measure the sauce ingredients beforehand to streamline cooking.
- Use fresh ginger and garlic for maximum flavor impact over powders.
- Cook chicken and vegetables in batches if your pan is small to prevent overcrowding and ensure proper searing.
- Taste the sauce before thickening to adjust sweetness or acidity as desired.
- Let the teriyaki sauce thicken to a glaze consistency that clings well but is not syrupy.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 10g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 70mg