Teriyaki Chicken Rice Bowl
Juicy cubed chicken in a glossy homemade teriyaki sauce, served over rice with steamed broccoli, ready in 30 minutes.
Equipment
- Large skillet
- Mixing bowl
- Whisk
Ingredients
Main Ingredients
- 1 ½ lb boneless skinless chicken breasts cut into 1 inch cubes
- 1 tbsp olive oil
- ½ cup low sodium soy sauce
- ½ cup water
- 3 tbsp light brown sugar packed
- 2 tbsp honey
- 2 tbsp rice vinegar
- ½ tsp sesame oil
- 1 tsp ground ginger
- 2 tsp minced garlic
- 1 tbsp cornstarch
- 4 cup cooked rice about 1 cup per bowl
- 2 cup steamed broccoli florets
- sesame seeds and sliced green onions for garnish
Instructions
Cooking
- Start the rice. Cook the rice while you prep so it is ready when the chicken finishes.
- Whisk the sauce. In a bowl, whisk the soy sauce, water, brown sugar, honey, vinegar, sesame oil, ginger, garlic, and cornstarch until smooth.
- Brown the chicken. Heat the oil in a large skillet over medium high heat and cook the chicken for 6 to 8 minutes until golden and 165 degrees F inside.
- Add the sauce. Whisk the sauce again and pour it into the skillet.
- Thicken. Simmer for 2 to 3 minutes until the sauce turns glossy and coats the chicken.
- Build the bowls. Divide the rice, broccoli, and chicken among four bowls and garnish.
Notes
Substitutions: Use boneless thighs for juicier chicken and tamari for a gluten free sauce.
Tips: Whisk the sauce again right before pouring since the cornstarch settles, and cut the chicken into even cubes.
Storage: Refrigerate cooked rice within 1 hour, keep leftovers for 3 to 4 days, and reheat to 165 degrees F.