Ingredients
Scale
- 500g chicken breast fillets
- 2 tbsp olive oil
- 1/2 cup soy sauce
- 1/4 cup honey
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 2 garlic cloves, minced
- 1 tsp grated ginger
- 1 tbsp cornstarch + 2 tbsp water (slurry)
- 2 cups cooked white rice
- 1 cucumber, sliced
- 1 small broccoli, steamed
- 1 avocado, cubed
Instructions
- Season chicken with salt and pepper. Heat olive oil in a frying pan over medium heat. Cook chicken for 4-5 minutes per side until golden brown and cooked through. Let rest before slicing.
- In a saucepan, combine soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger. Simmer for 2-3 minutes then add cornstarch slurry until thickened.
- Coat sliced chicken in teriyaki sauce.
- Assemble bowls with cooked rice as the base, topped with chicken slices and fresh veggies.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 480
- Sugar: 14g
- Sodium: 870mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 75mg