Teriyaki Chicken Rice Bowls with Veggies
A delicious and colorful rice bowl featuring tender teriyaki chicken, vibrant vegetables, and fluffy rice, perfect for a satisfying meal.
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Ingredients
Yields 4 servings
- (1 lb) chicken breast, diced
- (1/2 cups) teriyaki sauce
- (2 cups) cooked white rice
- (1 cup) broccoli florets
- (1 cup) bell pepper, sliced
- (1 cup) carrot, julienned
- (2 tablespoons) vegetable oil
- (1 tablespoon) sesame seeds
- (2) green onions, chopped
- (1/4 teaspoons) black pepper
Instructions
- 1
In a bowl, marinate 1 lb diced chicken breast with 1/2 cup teriyaki sauce for at least 30 minutes.
- 2
Heat 2 tablespoons vegetable oil in a large skillet over medium heat.
- 3
Add the marinated chicken to the skillet and cook for 5-7 minutes until fully cooked, stirring occasionally.
- 4
Remove the chicken from the skillet and set aside, keeping it warm.
- 5
In the same skillet, add 1 cup broccoli florets, 1 cup sliced bell pepper, and 1 cup julienned carrot. Sauté for 5-7 minutes until the vegetables are tender but still crisp.
- 6
Return the chicken to the skillet with the vegetables, add 1/4 teaspoon black pepper, and stir to combine.
- 7
Serve the chicken and vegetable mixture over 2 cups cooked white rice in bowls.
- 8
Garnish each bowl with 1 tablespoon sesame seeds and 2 tablespoons chopped green onions.
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