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Teriyaki Chicken Rice Bowl

A delightful dish fusing savory and sweet flavors, perfect for quick weeknight dinners with juicy chicken and aromatic teriyaki sauce over fluffy rice.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Japanese
Calories: 450
Ingredients Method Notes

Ingredients
  

Chicken and Marinade
  • 4 pieces boneless skinless chicken breasts, cubed
  • 1 Tbsp. olive oil for cooking
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
Serving Garnish
  • Sesame seeds and chopped green onions for garnish
Serving Suggestions
  • Rice (white or brown) for serving
  • Steamed veggies for serving

Method
 

Preparation
  1. Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the cubed chicken.
  2. Cook the chicken for about 5-7 minutes until browned and cooked through.
Making the Sauce
  1. In a medium mixing bowl, whisk together the soy sauce, water, honey, brown sugar, rice vinegar, sesame oil, ground ginger, minced garlic, and cornstarch until smooth.
Combining
  1. Once the chicken is fully cooked, pour the teriyaki sauce over the chicken in the skillet.
  2. Stir continuously for about 2-3 minutes until the sauce has thickened and coats the chicken evenly.
Serving
  1. Serve the teriyaki chicken over a bed of rice, pairing it with steamed vegetables.
  2. Garnish with sesame seeds and chopped green onions.

Notes

For enhanced flavor, marinate the chicken in teriyaki sauce for an hour before cooking. Add sliced bell peppers or broccoli during the final cooking stage for extra crunch.