Description
This Chicken Teriyaki Rice Bowl features tender chicken glazed in a homemade sweet and savory sauce, served over rice with fresh vegetables.
Ingredients
4 boneless, skinless chicken breasts, cut into bite-sized cubes
1 tablespoon olive oil
1/2 cup low-sodium soy sauce
1/2 cup water
3 tablespoons packed light brown sugar
2 tablespoons rice vinegar
1/2 teaspoon sesame oil (optional)
1 teaspoon ground ginger
2 teaspoons minced garlic
2 tablespoons honey
3 teaspoons cornstarch
Sesame seeds, for garnish
Chopped green onions, for garnish
Cooked white or brown rice, for serving
Steamed vegetables of choice, for serving
Instructions
1. Heat olive oil in a large skillet over medium-high heat.
2. Add the cubed chicken and cook, stirring occasionally, until browned and fully cooked with no pink remaining.
3. In a medium bowl, whisk together soy sauce, water, brown sugar, honey, rice vinegar, sesame oil (if using), ground ginger, minced garlic, and cornstarch until smooth.
4. Pour the prepared sauce into the skillet with the cooked chicken. Stir continuously and cook for several minutes until the sauce thickens and evenly coats the chicken.
5. Serve the teriyaki chicken over cooked rice with steamed vegetables. Garnish with sesame seeds and chopped green onions before serving.
Notes
Use low-sodium soy sauce to better control salt levels.
Stir the sauce continuously to prevent clumping as it thickens.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Easy Dinner Ideas
- Method: Stovetop
- Cuisine: Japanese