Teriyaki Chicken Rice Bowl

A delightful dish that marries tender chicken with savory teriyaki sauce over soft rice, perfect for busy weeknights or family dinners.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Asian, Japanese

Calories: 550

Ingredients Method Notes

Ingredients

Main Ingredients

4 pieces boneless skinless chicken breasts, cubed These tender morsels provide a juicy base.
1 Tbsp olive oil Prevents sticking and adds richness.
1/2 cup low sodium soy sauce The backbone of your teriyaki sauce.
1/2 cup water Balances sauce consistency.
3 Tbsp packed light brown sugar Enhances the savory elements.
2 Tbsp rice vinegar Adds a zesty contrast.
1/2 tsp sesame oil Optional, elevates flavor.
1 tsp ground ginger Adds a lovely kick to the dish.
2 tsp minced garlic Brings depth to the sauce.
2 Tbsp honey Complements the flavors.
3 tsp cornstarch Helps thicken the sauce.
to taste sesame seeds and chopped green onions for garnish Sprinkle on top for a finish.
Rice for serving White or brown rice serves as a canvas.
Steamed veggies for serving Adds nutrition and color.

Method

Preparation

Heat the olive oil in a large skillet over medium-high heat until shimmering.

Cooking the Chicken

Add the cubed chicken to the skillet and brown until fully cooked, about 5-7 minutes.

Making the Sauce

Mix the teriyaki sauce in a bowl by whisking together soy sauce, water, honey, brown sugar, rice vinegar, sesame oil, ginger, garlic, and cornstarch.

Combining Everything

Pour the teriyaki sauce over the chicken in the skillet and stir until the sauce thickens, about 2-3 minutes.

Serving

Serve the teriyaki chicken over warm rice and add steamed veggies. Garnish with sesame seeds and green onions.

Notes

Consider marinating the chicken in teriyaki sauce for 30 minutes before cooking for deeper flavors. Experiment with adding veggies like bell peppers or broccoli.