Description
A delicious and easy Teriyaki Chicken Rice Bowl featuring tender cubed chicken cooked in a savory homemade teriyaki sauce, served over rice with steamed vegetables and garnished with sesame seeds and green onions. Perfect for a quick weeknight dinner!
Ingredients
Scale
Chicken and Cooking
- 4 boneless skinless chicken breasts, cubed
- 1 Tbsp. olive oil
Teriyaki Sauce
- 1/2 cup low sodium soy sauce
- 1/2 cup water
- 3 Tbsp. packed light brown sugar
- 2 Tbsp. rice vinegar
- 1/2 tsp. sesame oil (optional)
- 1 tsp. ground ginger
- 2 tsp. minced garlic
- 2 Tbsp. honey
- 3 tsp. cornstarch
To Serve
- Sesame seeds for garnish
- Chopped green onions for garnish
- Rice (white or brown) for serving
- Steamed vegetables of your choice for serving
Instructions
- Heat the oil: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until hot and shimmering.
- Cook the chicken: Add the cubed boneless skinless chicken breasts to the skillet. Brown the chicken by cooking and stirring occasionally until the pieces are cooked through and no longer pink in the center, about 6-8 minutes.
- Prepare the teriyaki sauce: While the chicken is browning, whisk together the low sodium soy sauce, water, honey, packed light brown sugar, rice vinegar, sesame oil (if using), ground ginger, minced garlic, and cornstarch in a medium-sized mixing bowl until smooth and well combined.
- Combine chicken and sauce: Once the chicken is fully cooked and browned, pour the prepared teriyaki sauce into the skillet with the chicken. Stir continuously over medium heat until the sauce thickens and coats the chicken evenly, about 3-5 minutes.
- Serve: Spoon the teriyaki chicken over cooked white or brown rice, add steamed vegetables of your choice on the side, and garnish with sesame seeds and chopped green onions. Serve immediately for best flavor and texture.
Notes
- Use low sodium soy sauce to control the salt level in the dish.
- Adjust the sweetness by adding more or less honey and brown sugar according to taste.
- Sesame oil is optional but adds a nice nutty flavor to the sauce.
- For a thicker sauce, increase the cornstarch slightly but be careful not to add too much to avoid a gummy texture.
- Steamed broccoli, snap peas, carrots, or bell peppers make great vegetable accompaniments.
- Use chicken thighs for juicier meat if preferred.
- Leftover teriyaki chicken can be refrigerated for up to 3 days.
