The Best Teriyaki Chicken Rice Bowl
Tender chicken coated in homemade teriyaki sauce.Served over rice with fresh vegetables.Ready in just 25 minutes for an easy family dinner.
Ingredients
- 4 boneless skinless chicken breasts cubed
- 1 tablespoon olive oil
- ½ cup low-sodium soy sauce
- ½ cup water
- 3 tablespoons packed light brown sugar
- 2 tablespoons rice vinegar
- ½ teaspoon sesame oil optional
- 1 teaspoon ground ginger
- 2 teaspoons minced garlic
- 2 tablespoons honey
- 3 teaspoons cornstarch
- Sesame seeds for garnish
- Chopped green onions for garnish
- Cooked rice for serving
- Steamed vegetables for serving
Instructions
- Heat the olive oil in a large skillet over medium-high heat.
- Add the cubed chicken and cook until browned and fully cooked through, stirring occasionally.
- While the chicken cooks, prepare the sauce. In a medium bowl, whisk together soy sauce, water, brown sugar, rice vinegar, sesame oil, ginger, garlic, honey, and cornstarch until smooth.
- Once the chicken is fully cooked, pour the sauce into the skillet.
- Stir continuously as the sauce simmers and thickens, coating the chicken evenly.
- Continue cooking for 3–5 minutes until the sauce reaches your desired consistency.
- Serve the Best Teriyaki Chicken Rice Bowl over cooked white or brown rice.
- Add steamed vegetables on the side and garnish with sesame seeds and chopped green onions before serving.
Notes
- Serve with jasmine rice, brown rice, or cauliflower rice.
- Add extra steamed vegetables for a complete balanced meal.
- Garnish with additional sesame seeds and green onions for extra flavor and texture.
- Leftovers make an excellent meal-prep lunch.