Chicken Teriyaki Rice Bowl
Ingredients
For the bowl
- 120 g boneless chicken breast, sliced
- ¾ cup cooked rice
- 1 cup broccoli
- ½ carrot, sliced
- ¼ bell pepper, sliced
- 1 tsp sesame oil or olive oil
- 1 garlic clove, minced
- 1 tsp grated ginger
Teriyaki sauce
- 1 tbsp low-sodium soy sauce
- 1 tsp honey
- 1 tsp rice vinegar
- 1 tsp water
- ½ tsp sesame seeds
Method
- Make the sauce. Mix the soy sauce, honey, rice vinegar and water.
- Cook the chicken. Heat the oil in a pan and cook the chicken for 5–7 minutes.
- Add the aromatics. Add the garlic and ginger and cook for 30 seconds.
- Stir-fry the vegetables. Add the broccoli, carrot and pepper. Stir-fry for 3–4 minutes.
- Glaze. Pour in the teriyaki sauce and cook for another 1–2 minutes.
- Serve. Serve over the cooked rice and sprinkle with sesame seeds.
Nutrition (approx. per serving; values vary with brands, portions and cooking methods)
| Per Serving | |
|---|---|
| Calories | ~550 kcal |
| Protein | ~43 g |
| Carbohydrates | ~60 g |
| Fat | ~15 g |
| Fibre | ~6 g |
| Sugar | ~9 g |
| Iron | ~2 mg |
| Calcium | ~70 mg |
Step-by-step photos
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