Teriyaki Chicken Rice Bowl
A savory and satisfying dish featuring tender chicken coated in homemade teriyaki sauce, served over perfectly cooked rice and colorful vegetables.
Ingredients
Main Ingredients
- 4 pieces boneless skinless chicken breasts, cubed
- 1 Tbsp. olive oil
- 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
- Sesame seeds and chopped green onions for garnish
- Rice for serving
- Steamed veggies for serving
Instructions
Cooking the Chicken
- Heat oil in a large skillet on medium-high heat.
- Add cubed chicken and brown chicken until cooked through and no longer pink.
Making the Teriyaki Sauce
- While chicken is browning, in a medium-sized mixing bowl, whisk together soy sauce, water, honey, brown sugar, rice vinegar, sesame oil, ginger, garlic, and cornstarch.
Combining and Serving
- Once chicken is browned and cooked through, add your homemade teriyaki sauce to the skillet and continue to cook, stirring until the sauce has thickened.
- Serve immediately with white or brown rice and vegetables of your choice, garnished with sesame seeds and green onions.
Notes
For deeper flavor, consider marinating the chicken in teriyaki sauce for at least 30 minutes before cooking. Adjust sweetness to your preference and add a splash of sriracha for heat.