why make this recipe
This Healthy Teriyaki Chicken Rice Bowl with Fresh Veggies is a great choice for a quick and nutritious meal. It is simple to prepare and packed with flavors and nutrients. You can customize it with your favorite veggies, making it versatile for any taste. Plus, it’s a balanced dish with protein, carbs, and healthy fats, perfect for lunch or dinner.
how to make Healthy Teriyaki Chicken Rice Bowl with Fresh Veggies
Ingredients:
- 2 chicken breasts, cut into bite-sized cubes
- Salt & pepper, to taste
- 1 tbsp oil (olive or vegetable)
- 3 tbsp soy sauce
- 2 tbsp honey or maple syrup
- 1 tbsp rice vinegar
- 1 tbsp water
- 1 tsp cornstarch (mixed with 1 tsp water for slurry)
- 1 garlic clove, minced
- 1 tsp grated fresh ginger (optional)
- 1 cup cooked jasmine or basmati rice
- 1/2 avocado, cubed
- 1 cup broccoli florets, lightly steamed
- 1/2 cucumber, sliced
- 1 spring onion, sliced for garnish
Directions:
- Make the Sauce: In a small bowl, mix soy sauce, honey, vinegar, garlic, ginger, and water. Set it aside.
- Cook the Chicken: Season the chicken with salt and pepper. Heat oil in a skillet over medium-high heat. Cook the chicken for 5–6 minutes until it is browned and cooked through.
- Glaze It: Pour in the sauce and bring it to a simmer. Stir in the cornstarch slurry and cook for 1–2 more minutes until the sauce thickens and coats the chicken.
- Steam Veggies: While the chicken cooks, steam broccoli for 2–3 minutes until it is bright green but still crisp.
- Assemble the Bowl: In two serving bowls, divide the rice. Arrange cucumber, broccoli, avocado, and glazed chicken on top.
- Garnish: Sprinkle with sliced green onion and serve warm.
how to serve Healthy Teriyaki Chicken Rice Bowl with Fresh Veggies
Serve the Healthy Teriyaki Chicken Rice Bowl warm. It goes well with a side of extra soy sauce or a splash of sriracha for some heat. You can also enjoy it for lunch the next day, making it a perfect meal-prep option.
how to store Healthy Teriyaki Chicken Rice Bowl with Fresh Veggies
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat it in the microwave or on the stove until warmed through. If you want the chicken to stay crispy, consider keeping the veggies and rice separate until you are ready to eat.
tips to make Healthy Teriyaki Chicken Rice Bowl with Fresh Veggies
- For extra flavor, marinate the chicken in the sauce for 30 minutes before cooking.
- Use a variety of vegetables to add more color and nutrients. Bell peppers, snap peas, or carrots work great!
- To make it gluten-free, use tamari instead of soy sauce.
variation
You can easily customize this bowl by using tofu or shrimp instead of chicken for a different protein. Add different grains like quinoa or brown rice for added fiber and nutrients.
FAQs
-
Can I use brown rice instead of jasmine rice?
Yes, brown rice works perfectly and adds more fiber to the dish. -
Can I make this recipe ahead of time?
Absolutely! You can prepare the chicken and sauce and store them separately. Assemble the bowls when you’re ready to serve. -
Is this recipe spicy?
No, this recipe is mild. If you like spice, add sriracha or red pepper flakes to the sauce.
Healthy Teriyaki Chicken Rice Bowl
Ingredients
Method
- In a small bowl, mix soy sauce, honey, vinegar, garlic, ginger, and water to make the sauce. Set it aside.
- Season the chicken with salt and pepper.
- Heat oil in a skillet over medium-high heat. Cook the chicken for 5–6 minutes until browned and cooked through.
- Pour in the sauce and bring it to a simmer. Stir in the cornstarch slurry and cook for 1–2 more minutes until the sauce thickens and coats the chicken.
- While the chicken cooks, steam broccoli for 2–3 minutes until bright green but still crisp.
- In two serving bowls, divide the rice. Arrange cucumber, broccoli, avocado, and glazed chicken on top.
- Sprinkle with sliced green onion and serve warm.