Teriyaki Chicken Rice Bowl
A delicious and easy meal combining tender chicken in a sweet teriyaki sauce served over rice and veggies, perfect for busy weeknights.
Ingredients
For the Chicken
- 4 pieces boneless skinless chicken breasts, cubed
- 1 Tbsp olive oil
For the Teriyaki Sauce
- ½ cup low sodium soy sauce
- ½ cup water
- 3 Tbsp packed light brown sugar
- 2 Tbsp rice vinegar
- ½ tsp sesame oil (optional)
- 1 tsp ground ginger
- 2 tsp minced garlic
- 2 Tbsp honey
- 3 tsp cornstarch
For Serving
- Sesame seeds and chopped green onions for garnish
- Rice for serving
- Steamed veggies for serving
Instructions
Cooking the Chicken
- Heat olive oil in a large skillet on medium-high heat.
- Add cubed chicken and brown until fully cooked and no longer pink.
Making the Sauce
- While the chicken cooks, prepare your teriyaki sauce by whisking together soy sauce, water, honey, brown sugar, rice vinegar, sesame oil, ginger, garlic, and cornstarch in a medium bowl.
Combining
- Once the chicken is cooked, add the teriyaki sauce to the skillet and stir until the sauce thickens.
- Serve immediately with rice and your choice of vegetables. Don’t forget to garnish with sesame seeds and green onion!
Notes
Marinate the chicken for a few hours or overnight for deeper flavor. Use fresh vegetables like bell peppers, broccoli, or snap peas for added crunch. If you like spice, consider adding a splash of sriracha to the teriyaki sauce.