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Teriyaki Chicken & Veggie Rice Bowl

A flavorful and colorful rice bowl featuring tender chicken, crisp vegetables, and a savory teriyaki sauce.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Asian
Servings 4 servings
Calories 550 kcal

Ingredients
  

Rice and Water

  • 1 cup jasmine or basmati rice
  • 3 cups water

Seasoning

  • Pinch salt

Protein and Vegetables

  • 400 g chicken breast, sliced into strips
  • 1 tbsp sesame oil (or olive oil)
  • 1 cup broccoli florets
  • 1 green bell pepper, sliced
  • 1 red bell pepper, sliced
  • 1 cup sweet corn
  • 2 green onions chopped (for garnish)
  • 1 tbsp sesame seeds (for topping)

Sauce

  • 4 tbsp soy sauce
  • 2 tbsp honey or brown sugar
  • 1 tbsp rice vinegar (or lemon juice)
  • 1 clove garlic, minced
  • 1 tsp ginger, grated
  • 1 tsp cornstarch + 2 tbsp water (for thickening)

Instructions
 

  • Cook rice in salted water until fluffy; keep warm.
  • Heat sesame oil in a large pan; cook chicken until golden.
  • Stir-fry broccoli, peppers, and corn for 3–4 minutes.
  • Mix soy sauce, honey, vinegar, garlic, ginger, and cornstarch slurry; pour over chicken and veggies, cook until thickened.
  • Serve over rice, garnished with green onions and sesame seeds.

Notes

For extra flavor, marinate chicken in some soy sauce before cooking.
Keyword chicken, Rice, vegetables