Teriyaki Chicken Healthy Bowl

Servings

1–2 servings

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Ingredients

For the Teriyaki Chicken

• 300 g chicken thigh or chicken breast, cut into bite-size pieces

• 2 tbsp soy sauce

• 1 tbsp oyster sauce

• 1 tbsp honey or brown sugar

• 1 tsp sesame oil

• 1 tsp cornstarch

• 1 tsp grated garlic

• 1 tsp grated ginger

• 1 tbsp cooking oil

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For the Bowl Components

• 1 cup cooked red rice or brown rice

• 1 cup broccoli florets

• ½ cup edamame (shelled)

• ½ cup corn kernels

• ½ cup cherry tomatoes, halved

• ½ cup shimeji mushrooms (or any mushroom)

• ½ cup green peas

• Salt, to taste

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Instructions

1. Marinate the Chicken

In a bowl, mix soy sauce, oyster sauce, honey, sesame oil, cornstarch, garlic, and ginger.
Add the chicken pieces and mix well.
Marinate for 15–20 minutes.

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2. Cook the Chicken

Heat cooking oil in a pan over medium heat.
Add the marinated chicken and cook for 5–7 minutes, stirring occasionally, until the chicken is fully cooked and coated in a glossy, caramelized sauce.
Remove from heat and set aside.

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3. Prepare the Vegetables

• Broccoli: Steam or blanch in boiling water for 2–3 minutes, then drain.

• Edamame & peas: Boil for 2–3 minutes, drain well.

• Corn: Boil or steam until tender.

• Mushrooms: Lightly sauté with a pinch of salt for 2–3 minutes.

• Cherry tomatoes: Use fresh.

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4. Assemble the Bowl

In a large bowl, add cooked rice as the base.
Arrange the chicken, broccoli, edamame, corn, mushrooms, peas, and tomatoes neatly around the bowl.

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5. Serve

Serve warm. Optionally drizzle extra teriyaki sauce or sprinkle sesame seeds on top.

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Tips

• You can replace chicken with tofu or salmon for variety.

• For a lighter version, reduce honey or use low-sodium soy sauce.

• Add avocado or cucumber for extra freshness.