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Teriyaki Chicken Rice Bowl Recipe

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4.3 from 1 review

This Teriyaki Chicken Rice Bowl is a quick and flavorful meal featuring tender, cubed chicken breasts cooked in a homemade teriyaki sauce. Served over rice with steamed vegetables and garnished with sesame seeds and green onions, it’s a perfect weeknight dinner that’s both savory and satisfying.

  • Total Time: 25 minutes
  • Yield: 4 servings

Ingredients

Chicken and Cooking

  • 4 boneless skinless chicken breasts, cubed
  • 1 Tbsp. olive oil
  • rice for serving
  • steamed veggies for serving

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

Garnish

  • sesame seeds
  • chopped green onions

Instructions

  1. Heat the skillet: Place a large skillet over medium-high heat and add 1 tablespoon of olive oil, allowing it to heat until shimmering.
  2. Cook the chicken: Add the cubed chicken breasts to the hot skillet. Brown and cook the chicken thoroughly until no longer pink in the center, ensuring it is evenly cooked.
  3. Prepare the teriyaki sauce: While the chicken cooks, whisk together in a medium mixing bowl 1/2 cup low sodium soy sauce, 1/2 cup water, 2 tablespoons honey, 3 tablespoons packed light brown sugar, 2 tablespoons rice vinegar, 1/2 teaspoon sesame oil (optional), 1 teaspoon ground ginger, 2 teaspoons minced garlic, and 3 teaspoons cornstarch until smooth and well combined.
  4. Add and thicken the sauce: Once the chicken is browned and cooked through, pour the homemade teriyaki sauce into the skillet. Continue to cook and frequently stir until the sauce thickens and coats the chicken.
  5. Serve: Immediately serve the teriyaki chicken over your choice of white or brown rice and steamed vegetables. Garnish with sesame seeds and chopped green onions for a fresh and nutty finish.

Notes

  • Use low sodium soy sauce to keep sodium levels moderate.
  • If you prefer a thicker sauce, increase the cornstarch to 1 tablespoon.
  • To make this dish gluten free, substitute tamari sauce for soy sauce.
  • Leftover teriyaki chicken can be stored in an airtight container in the refrigerator for up to 3 days.
  • For added flavor, marinate the chicken in half of the teriyaki sauce before cooking.
  • Author: Monica
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Japanese
  • Diet: Low Salt

Find it online: https://monicarecipes.com/teriyaki-chicken-rice-bowl-recipe/