Teriyaki Chicken Rice Bowl Recipe
A quick and easy comfort food classic featuring tender chicken in a savory, sweet teriyaki sauce served over fluffy rice, perfect for busy weeknights.
Ingredients
- 4 pieces Boneless skinless chicken breasts, cubed
- 1 tablespoon Olive oil
- ½ cup Low sodium soy sauce
- ½ cup Water
- 3 tablespoon Light brown sugar, packed
- 2 tablespoon Rice vinegar
- ½ teaspoon Sesame oil (optional)
- 1 teaspoon Ground ginger
- 2 teaspoon Minced garlic
- 2 tablespoon Honey
- 3 teaspoon Cornstarch
- to taste Sesame seeds
- to taste Chopped green onions
- as needed Rice
- as needed Steamed vegetables
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Add the cubed chicken to the skillet. Cook until browned and no longer pink, about 6 to 8 minutes.
- While the chicken cooks, whisk together the soy sauce, water, honey, brown sugar, rice vinegar, sesame oil, ground ginger, minced garlic, and cornstarch in a bowl.
- Once the chicken is fully cooked, pour the teriyaki sauce mixture over the chicken in the skillet.
- Stir well and let it cook for a few minutes until the sauce thickens and coats the chicken nicely.
- Serve the teriyaki chicken over a bowl of fluffy rice, alongside steamed vegetables.
- Garnish with sesame seeds and chopped green onions.
Notes
- Cooking time can be improved by not overcrowding the skillet.
- For a saucier dish, double the teriyaki sauce ingredients.
- Use fresh garlic and ginger for enhanced flavor.
Nutrition
Calories: 400kcalCarbohydrates: 50gProtein: 30gFat: 10gSaturated Fat: 1gSodium: 600mgFiber: 2gSugar: 10g
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