Teriyaki Chicken Rice Bowl (Print-Friendly Version)

Chicken, teriyaki sauce, and veggies topped over jasmine rice for a quick, satisfying Japanese-style bowl.

# What You’ll Need to Make This:

→ Main Components

01 - 450 g chicken breast, diced

02 - 2 cups cooked jasmine rice

→ Vegetables

03 - 1 cup broccoli florets

04 - 1 cup julienned carrots

→ Sauce and Seasonings

05 - 60 ml teriyaki sauce

06 - 1 tablespoon sesame oil

→ Garnish

07 - Sesame seeds

08 - Sliced green onions

# How to Prepare:

01 - Heat sesame oil in a large skillet over medium-high heat. Add diced chicken breast and cook, stirring occasionally, until lightly browned on all sides.

02 - Pour teriyaki sauce over browned chicken. Reduce heat and let simmer for 2 to 3 minutes until chicken is cooked through and sauce slightly thickens.

03 - Steam broccoli florets and julienned carrots until tender-crisp, about 3 to 4 minutes. Drain and set aside.

04 - Divide jasmine rice evenly among serving bowls. Arrange teriyaki chicken and steamed vegetables on top of rice.

05 - Sprinkle with sesame seeds and sliced green onions before serving.

# Extra Tips:

01 - Store-bought or homemade teriyaki sauce can be used.

02 - Swap or add vegetables according to preference for additional variety.

03 - For best texture, avoid overcooking the vegetables.

Return