Teriyaki Chicken Rice Bowl
A delicious and satisfying dish that's quick to prepare, featuring tender chicken coated in homemade teriyaki sauce served over fluffy rice and fresh veggies.
Ingredients
For the Chicken
- 4 pieces boneless skinless chicken breasts, cubed
- 1 Tbsp olive oil
For the Teriyaki Sauce
- 1/2 cup low sodium soy sauce
- 1/2 cup water
- 3 Tbsp packed light brown sugar
- 2 Tbsp rice vinegar
- 1/2 tsp sesame oil (optional)
- 1 tsp ground ginger
- 2 tsp minced garlic
- 2 Tbsp honey
- 3 tsp cornstarch
For Serving
- sesame seeds (for garnish)
- chopped green onions (for garnish)
- rice (for serving)
- steamed veggies (for serving)
Instructions
Preparation
- Heat olive oil in a large skillet over medium-high heat.
- Add the cubed chicken to the skillet and sauté for about 6-8 minutes, or until cooked through and no longer pink on the inside.
- In a medium-sized mixing bowl, whisk together the soy sauce, water, honey, brown sugar, rice vinegar, sesame oil (if using), ginger, garlic, and cornstarch until smooth.
- Once the chicken is cooked, pour the prepared teriyaki sauce over the chicken in the skillet. Stir to coat the chicken evenly.
- Continue cooking for about 2-3 minutes, stirring occasionally, until the sauce has thickened.
- Serve the teriyaki chicken hot with rice and steamed veggies. Garnish with sesame seeds and chopped green onions.
Notes
Use low sodium soy sauce to control salt levels. Fresh ginger can be substituted for ground ginger for a more vibrant flavor. Cornstarch will help thicken the sauce for a better texture.