If you’re looking for a quick, flavorful, and wholesome weeknight meal, this Sweet & Savory Teriyaki Chicken Veggie Bowl is the perfect dish. The tender teriyaki-glazed chicken combined with vibrant veggies served over a bed of jasmine or brown rice creates a balanced meal that’s sure to please everyone at the table.
Ingredients
2 boneless, skinless chicken breasts (about 1 lb), sliced into 1″ strips
1/4 cup low-sodium soy sauce
1 tablespoon rice vinegar
1 teaspoon sesame oil
2 tablespoons honey
1 teaspoon freshly grated ginger
2 cloves garlic, minced
1 tablespoon cornstarch
1 tablespoon water
2 cups broccoli florets
1 red bell pepper, sliced
1 medium carrot, julienned
2 cups cooked jasmine or brown rice
1 tablespoon olive oil
2 green onions, sliced
1 tablespoon sesame seeds
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger to make the teriyaki sauce.
In another small bowl, combine cornstarch and water to form a slurry; set aside.
Heat olive oil in a large skillet or wok over medium-high heat. Add chicken strips and cook for 5–7 minutes, until browned and cooked through. Remove chicken from the pan and set it aside.
In the same pan, add broccoli, bell pepper, and carrot. Stir-fry for 4–5 minutes until vegetables are crisp-tender.
Return chicken to the pan. Pour in the teriyaki sauce and stir to coat the chicken and vegetables. Cook for 1–2 minutes until the sauce begins to simmer.
Stir in the cornstarch slurry and cook for another minute until the sauce thickens and glazes the chicken and vegetables.
Divide the cooked rice among bowls. Top with the teriyaki chicken and vegetables, then garnish with sliced green onions and sesame seeds.
Servings and Timing
Servings: 2 servings
Prep Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes
Variations
Vegetarian Version: Swap the chicken for tofu or tempeh to make this a vegetarian-friendly dish. Just be sure to press the tofu to remove excess moisture before cooking.
Spicy Kick: Add some chili flakes or sriracha to the teriyaki sauce for a spicy twist that will give this bowl an extra kick.
Grilled Chicken: If you prefer grilled chicken, you can marinate the chicken in the teriyaki sauce for about 30 minutes and grill it instead of cooking it in a pan.
Different Veggies: Feel free to swap in other veggies like snap peas, zucchini, or mushrooms, depending on what you have available or what’s in season.
Rice Options: While I love jasmine rice, brown rice, or even cauliflower rice would work wonderfully for a low-carb option.
Storage/Reheating
Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
Reheating: Reheat the bowl in a microwave for 1–2 minutes or in a skillet over medium heat for a few minutes until warm. You can add a splash of water to the skillet to help prevent the sauce from thickening too much.
FAQs
Can I make this dish ahead of time?
Yes! You can prepare the chicken, veggies, and sauce in advance, and store them separately in the fridge. When ready to serve, just heat everything up and assemble the bowls. This makes it a great option for meal prep.
Can I use a different protein besides chicken?
Absolutely! You can swap the chicken for shrimp, beef, or even tofu for a vegetarian version. Just adjust the cooking time accordingly based on the protein you choose.
Is this recipe gluten-free?
To make this recipe gluten-free, use a gluten-free soy sauce alternative like tamari. Ensure your cornstarch is gluten-free as well.
Can I use frozen vegetables?
Yes, frozen vegetables work fine in this recipe. Just make sure to thaw them beforehand and remove any excess moisture before stir-frying.
How can I make this recipe spicier?
If you prefer a spicy kick, you can add chili flakes or sriracha to the teriyaki sauce. Alternatively, you can also top your bowl with sliced fresh jalapeños for an extra burst of heat.
Conclusion
This Sweet & Savory Teriyaki Chicken Veggie Bowl is a wholesome and satisfying meal that I find myself craving often. It’s quick to make, full of vibrant flavors, and offers a great balance of protein and veggies. Whether it’s for a busy weeknight dinner or a meal prep option, this bowl never disappoints. The combination of teriyaki chicken, fresh veggies, and rice makes for a flavorful and fulfilling dish that is both comforting and nutritious.
Recipe:
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Sweet & Savory Teriyaki Chicken Veggie Bowl
- Total Time: 30 minutes
- Yield: 2 servings
- Diet: Low Calorie
Description
A quick, flavorful, and wholesome weeknight meal featuring teriyaki-glazed chicken and vibrant veggies served over jasmine or brown rice.
Ingredients
2 boneless, skinless chicken breasts (about 1 lb), sliced into 1″ strips
1/4 cup low-sodium soy sauce
2 tablespoons honey
1 tablespoon rice vinegar
1 teaspoon sesame oil
2 cloves garlic, minced
1 teaspoon freshly grated ginger
1 tablespoon cornstarch
1 tablespoon water
2 cups broccoli florets
1 red bell pepper, sliced
1 medium carrot, julienned
1 tablespoon olive oil
2 cups cooked jasmine or brown rice
2 green onions, sliced
1 tablespoon sesame seeds
Instructions
- In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger to make the teriyaki sauce.
- In another small bowl, combine cornstarch and water to form a slurry; set aside.
- Heat olive oil in a large skillet or wok over medium-high heat. Add chicken strips and cook for 5–7 minutes, until browned and cooked through. Remove chicken from the pan and set it aside.
- In the same pan, add broccoli, bell pepper, and carrot. Stir-fry for 4–5 minutes until vegetables are crisp-tender.
- Return chicken to the pan. Pour in the teriyaki sauce and stir to coat the chicken and vegetables. Cook for 1–2 minutes until the sauce begins to simmer.
- Stir in the cornstarch slurry and cook for another minute until the sauce thickens and glazes the chicken and vegetables.
- Divide the cooked rice among bowls. Top with the teriyaki chicken and vegetables, then garnish with sliced green onions and sesame seeds.
Notes
Vegetarian Version: Swap the chicken for tofu or tempeh to make this a vegetarian-friendly dish. Just be sure to press the tofu to remove excess moisture before cooking.
Spicy Kick: Add some chili flakes or sriracha to the teriyaki sauce for a spicy twist that will give this bowl an extra kick.
Grilled Chicken: If you prefer grilled chicken, you can marinate the chicken in the teriyaki sauce for about 30 minutes and grill it instead of cooking it in a pan.
Different Veggies: Feel free to swap in other veggies like snap peas, zucchini, or mushrooms, depending on what you have available or what’s in season.
Rice Options: While I love jasmine rice, brown rice, or even cauliflower rice would work wonderfully for a low-carb option.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
Reheating: Reheat the bowl in a microwave for 1–2 minutes or in a skillet over medium heat for a few minutes until warm. You can add a splash of water to the skillet to help prevent the sauce from thickening too much.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stir-fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 500
- Sugar: 16g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 75mg
