Teriyaki Chicken Bowl
Equipment
Ingredients
Main Ingredients
chicken breast (raw)
400 g
white rice (uncooked)
200 g
broccoli (fresh)
300 g
carrot (fresh)
150 g
onion (fresh)
100 g
garlic (fresh)
2 cloves
ginger (fresh)
15 g
soy sauce
60 ml
honey
30 ml
sesame oil
15 ml
cornstarch
15 g
water
60 ml
sesame seeds
10 g
Instructions
Cook the rice
Rinse rice and cook in boiling water until tender.
Prepare the vegetables
Cut broccoli into florets, slice carrot and onion, mince garlic and ginger.
Make the teriyaki sauce
Mix soy sauce, honey, sesame oil, cornstarch and water in a bowl.
Cook the chicken
Cut chicken into bite-sized pieces and stir-fry in a hot pan until golden.
Add vegetables and sauce
Add broccoli, carrot and onion to the pan, pour in the teriyaki sauce and cook until vegetables are tender-crisp and sauce thickens.
Serve the bowl
Spoon rice into bowls, top with chicken and vegetables, sprinkle with sesame seeds.
Original recipe
Storage
Store rice and chicken separately to maintain texture. Reheat with a splash of water to restore moisture.
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