Description
This Teriyaki Chicken Rice Bowl is a quick, easy, and flavorful meal. Tender, cubed chicken is cooked in a homemade teriyaki sauce and served over rice with your favorite steamed vegetables.
Ingredients
Scale
- 4 boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 tablespoon olive oil
- 1/2 cup low-sodium soy sauce
- 1/2 cup water
- 3 tablespoons packed light brown sugar
- 2 tablespoons rice vinegar
- 1/2 teaspoon sesame oil (optional)
- 1 teaspoon ground ginger
- 2 teaspoons minced garlic
- 2 tablespoons honey
- 3 teaspoons cornstarch
- Sesame seeds, for garnish (optional)
- Chopped green onions (scallions), for garnish (optional)
- Cooked rice, for serving (white, brown, or jasmine)
- Steamed vegetables, for serving (broccoli, carrots, snow peas, etc.)
Instructions
- Heat Oil: Heat the olive oil in a large skillet or wok over medium-high heat.
- Cook Chicken: Add the cubed chicken to the hot skillet. Cook, stirring occasionally, until the chicken is browned on all sides and cooked through (no longer pink in the center).
- Make Teriyaki Sauce: While the chicken is cooking, prepare the teriyaki sauce. In a medium bowl, whisk together the low-sodium soy sauce, water, brown sugar, rice vinegar, sesame oil (if using), ground ginger, minced garlic, honey, and cornstarch until well combined and the cornstarch is dissolved.
- Combine and Thicken: Once the chicken is cooked through, pour the prepared teriyaki sauce into the skillet with the chicken. Stir to coat the chicken evenly.
- Simmer Sauce: Bring the sauce to a simmer, stirring constantly, until it thickens to your desired consistency (about 1-2 minutes).
- Serve: Serve the teriyaki chicken immediately over cooked rice and steamed vegetables. Garnish with sesame seeds and chopped green onions, if desired.
Notes
- Chicken: You can also use boneless, skinless chicken thighs in this recipe.
- Soy Sauce: Low-sodium soy sauce is recommended to control the saltiness of the dish.
- Vegetables: Use your favorite steamed vegetables, such as broccoli, carrots, snow peas, bell peppers, or a stir-fry vegetable blend.
- Rice: White rice, brown rice, and jasmine rice all work well with this dish.
- Serving Suggestions: You can also add other toppings to your rice bowls, such as avocado, shredded carrots, or a fried egg.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.