Teriyaki Chicken Rice Bowl with Fresh Veggies is a delectable dish that brings together the savory flavors of teriyaki chicken with a vibrant medley of fresh vegetables. It’s not just about taste; this recipe is quick to prepare and wonderfully satisfying, making it a perfect choice for busy weeknights or a relaxed weekend meal.
Recipe Information
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Servings: 4 servings
- Difficulty Level: Easy
Nutrition Information
- Calories per serving: 380
- Protein: 30 grams
- Carbohydrates: 45 grams
- Fat: 12 grams
- Fiber: 3 grams
- Sugar: 4 grams
- Sodium: 600 mg
Why Make This Teriyaki Chicken Rice Bowl with Fresh Veggies
This Teriyaki Chicken Rice Bowl is more than just a meal; it’s an experience. The combination of tender chicken cooked in a glossy teriyaki sauce, alongside steamed vegetables, creates a colorful and nutritious dish. The contrast of textures—from the crispy veggies to the succulent chicken—will delight your taste buds. Plus, it’s flexible! You can easily adjust the vegetables according to what you have on hand or what’s in season, making it an adaptable dish for any time of the year.
How to Make Teriyaki Chicken Rice Bowl with Fresh Veggies
Making this Teriyaki Chicken Rice Bowl is straightforward and requires minimal cooking skills. You’ll find the steps easy to follow, and in no time, you’ll have a nourishing meal on your table.
Ingredients:
- 2 cups cooked rice
- 1 pound chicken breast, sliced
- 1/4 cup teriyaki sauce
- 1 tablespoon olive oil
- 1 cup broccoli florets
- 1 bell pepper, sliced
- 1 carrot, julienned
- Sesame seeds (for garnish)
- Green onions (for garnish)
Directions:
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Step 1: Preparation
Heat olive oil in a pan over medium heat. Add the sliced chicken and cook until browned, about 5-7 minutes.
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Step 2: Mixing
Pour in the teriyaki sauce and stir to coat the chicken. Cook for another 5 minutes until the chicken is cooked through and the sauce thickens slightly.
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Step 3: Cooking
In a separate pot, steam the broccoli, bell pepper, and carrot until tender, which takes about 4-5 minutes.
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Step 4: Finishing
To serve, place the cooked rice in a bowl, top with the teriyaki chicken, and add the steamed veggies. Garnish with sesame seeds and chopped green onions for an extra pop of flavor.
How to Serve Teriyaki Chicken Rice Bowl with Fresh Veggies
This Teriyaki Chicken Rice Bowl is best served warm. You can enjoy it as a standalone meal or pair it with a side of miso soup or a refreshing salad. For gatherings, consider serving it family-style, allowing everyone to customize their bowl with extra veggies or toppings.
How to Store Teriyaki Chicken Rice Bowl with Fresh Veggies
To store leftovers, let the Teriyaki Chicken Rice Bowl cool completely before placing it in an airtight container. It can be kept in the refrigerator for up to 3 days. To reheat, simply warm it in the microwave until steaming hot. If you want to keep the veggies fresh and crisp, you might want to store them separately.
Expert Tips for Perfect Teriyaki Chicken Rice Bowl with Fresh Veggies
- To save time, use pre-cooked or leftover rice. This will significantly cut down on the prep time.
- For added flavor, marinate the chicken in teriyaki sauce for 30 minutes before cooking.
- Don’t overcook the vegetables; they should be bright and tender with a slight crunch to retain their nutrients and vibrant color.
- Experiment with different vegetables like snap peas, zucchini, or green beans for variety.
Delicious Variations
- Spicy Teriyaki Chicken: Add a teaspoon of sriracha or chili flakes to the teriyaki sauce for a kick.
- Vegetarian Version: Substitute chicken with tofu and use a vegetarian teriyaki sauce.
- Brown Rice Alternative: Switch the white rice for brown rice or quinoa for a healthier whole-grain option.
Frequently Asked Questions
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Can I use frozen vegetables?
Yes, frozen stir-fry vegetable mixes work well in this recipe. Just be sure to thaw and drain them before adding to your dish. -
What if I don’t have teriyaki sauce?
You can make a quick substitute by mixing soy sauce, honey, and a dash of garlic and ginger. -
How can I make this dish gluten-free?
Use gluten-free tamari sauce instead of regular teriyaki sauce and check all ingredient labels for gluten-containing additives. -
What type of chicken can I use?
You can use chicken thighs for a richer flavor, or even leftover rotisserie chicken for a quicker option. -
Can I eat this recipe cold?
While it’s delicious warm, feel free to enjoy it cold, especially on hot days or as a lunchbox meal.
Conclusion
The Teriyaki Chicken Rice Bowl with Fresh Veggies is not just a meal, it’s a delightful explosion of flavors and colors on your plate. This recipe is easy to follow, allows for customization, and can be whipped up in just 25 minutes. The perfect blend of proteins and vegetables makes it a wholesome option for any day of the week. Give this recipe a try, and you might just find it becoming a regular favorite in your home!
Print
Teriyaki Chicken Rice Bowl with Fresh Veggies
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: None
Description
A delectable dish with savory teriyaki chicken and fresh vegetables, perfect for busy weeknights.
Ingredients
- 2 cups cooked rice
- 1 pound chicken breast, sliced
- 1/4 cup teriyaki sauce
- 1 tablespoon olive oil
- 1 cup broccoli florets
- 1 bell pepper, sliced
- 1 carrot, julienned
- Sesame seeds (for garnish)
- Green onions (for garnish)
Instructions
- Heat olive oil in a pan over medium heat. Add the sliced chicken and cook until browned, about 5-7 minutes.
- Pour in the teriyaki sauce and stir to coat the chicken. Cook for another 5 minutes until the chicken is cooked through and the sauce thickens slightly.
- In a separate pot, steam the broccoli, bell pepper, and carrot until tender, which takes about 4-5 minutes.
- To serve, place the cooked rice in a bowl, top with the teriyaki chicken, and add the steamed veggies. Garnish with sesame seeds and chopped green onions.
Notes
Experiment with different vegetables for variety. For added flavor, marinate the chicken in the teriyaki sauce for 30 minutes before cooking.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 4g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 60mg
