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Teriyaki Chicken Rice Bowl

A delightful and easy meal perfect for busy weeknights or relaxed weekends, featuring sweet and savory flavors.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Japanese
Calories: 450
Ingredients Method Notes

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 To control saltiness
  • 1/2 cup water
  • 3 Tbsp packed light brown sugar
  • 2 Tbsp rice vinegar
  • 1/2 tsp sesame oil (optional) Adds flavor
  • 1 tsp ground ginger
  • 2 tsp minced garlic
  • 2 Tbsp honey Can substitute with brown sugar
  • 3 tsp cornstarch For thickening the sauce
For Serving
  • Sesame seeds and chopped green onions for garnish
  • Rice for serving White or brown rice
  • Steamed veggies for serving Choose your favorites like broccoli or snap peas

Method
 

Cooking the Chicken
  1. Heat the olive oil in a large skillet over medium-high heat.
  2. Add the cubed chicken to the pan. Cook until the chicken is browned and no longer pink inside.
Preparing the Teriyaki Sauce
  1. In a medium-sized mixing bowl, whisk together the soy sauce, water, honey, brown sugar, rice vinegar, sesame oil, ginger, garlic, and cornstarch until smooth.
Combining and Serving
  1. Once the chicken is cooked, pour the teriyaki sauce over it in the skillet. Stir and cook until the sauce thickens.
  2. Serve the chicken over white or brown rice along with steamed vegetables. Garnish with sesame seeds and chopped green onions.

Notes

For an extra touch, sprinkle sesame seeds and green onions on top. Store leftovers in an airtight container in the fridge for up to 3 days.