Teriyaki Chicken Rice Bowl
A quick and delicious teriyaki chicken rice bowl recipe that is easy to make and packed with flavor.
Equipment
- Skillet A large skillet for cooking the chicken and sauce.
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken breasts, cubed
- 1 tbsp olive oil
- 0.5 cup low-sodium soy sauce
- 0.5 cup water
- 3 tbsp light brown sugar
- 2 tbsp rice vinegar
- 0.5 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
- Heat olive oil in a large skillet over medium-high heat. This will help ensure your chicken cooks evenly and gets that nice golden color.
- Add the cubed chicken to the skillet and cook until browned and no longer pink (about 5-7 minutes). Make sure to stir occasionally for even cooking.
- While the chicken is cooking, prepare the teriyaki sauce. In a medium mixing bowl, whisk together the soy sauce, water, honey, brown sugar, rice vinegar, sesame oil, ginger, garlic, and cornstarch. This will create a thick, flavorful sauce that clings to the chicken.
- Once the chicken is cooked, pour the teriyaki sauce into the skillet. Stir well and continue cooking for another 2-3 minutes until the sauce thickens. You’ll know it’s ready when it coats the chicken beautifully.
- Serve the teriyaki chicken immediately over a bed of rice and add steamed vegetables on the side. Garnish with sesame seeds and chopped green onions for extra flavor and crunch.
Notes
You can customize this dish by adding your favorite vegetables like bell peppers, broccoli, or snap peas.