Why Make This Recipe
Teriyaki Chicken Rice Bowl is a delicious and satisfying meal that brings together tender chicken and a sweet, savory sauce. It’s perfect for a quick weeknight dinner or a meal prep option for busy days. Plus, it’s easy to customize with your favorite veggies, making it a versatile choice for any occasion.
How to Make Teriyaki Chicken Rice Bowl
Ingredients
- 4 boneless skinless chicken breasts, cubed
- 1 Tbsp. olive oil
- 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
- Sesame seeds and chopped green onions for garnish
- Rice for serving
- Steamed veggies for serving
Directions
- Heat the olive oil in a large skillet on medium-high heat.
- Add cubed chicken and brown it until cooked through and no longer pink.
- While the chicken is browning, prepare your teriyaki sauce. In a medium mixing bowl, whisk together the soy sauce, water, honey, brown sugar, rice vinegar, sesame oil, ginger, garlic, and cornstarch.
- Once the chicken is browned and cooked through, add your homemade teriyaki sauce to the skillet. Continue to cook and stir until the sauce has thickened.
- Serve immediately with white or brown rice and vegetables of your choice. Garnish with sesame seeds and green onions.
How to Serve Teriyaki Chicken Rice Bowl
Serve Teriyaki Chicken Rice Bowl hot, over a bed of fluffy rice. You can add any steamed vegetables you like, such as broccoli, carrots, or bell peppers. The garnishes of sesame seeds and chopped green onions add a nice touch and extra flavor.
How to Store Teriyaki Chicken Rice Bowl
To store leftovers, let the chicken and sauce cool completely. Place them in an airtight container in the fridge. They will keep well for 3-4 days. You can also freeze the cooked chicken and sauce for longer storage. Just make sure to thaw it in the fridge before reheating.
Tips to Make Teriyaki Chicken Rice Bowl
- Make sure not to overcrowd the pan when browning the chicken for even cooking.
- Adjust the sweetness of the sauce by adding more or less honey and brown sugar.
- If you don’t have cornstarch, you can also use flour to thicken the sauce, but the texture may differ slightly.
Variation
For a vegetarian version, you can replace the chicken with tofu or seitan. You can also use different protein sources like shrimp or beef, depending on your preference.
FAQs
Can I make the teriyaki sauce ahead of time?
Yes, you can prepare the teriyaki sauce in advance and store it in the fridge for up to a week.
What can I use instead of soy sauce?
You can use tamari for a gluten-free option or coconut aminos for a soy-free alternative.
Can I add more vegetables to the bowl?
Absolutely! Feel free to add any of your favorite vegetables, such as snow peas, bell peppers, or spinach.
Teriyaki Chicken Rice Bowl
Ingredients
Method
- Heat the olive oil in a large skillet on medium-high heat.
- Add cubed chicken and brown it until cooked through and no longer pink.
- While the chicken is browning, prepare your teriyaki sauce by whisking together the soy sauce, water, honey, brown sugar, rice vinegar, sesame oil, ginger, garlic, and cornstarch in a medium mixing bowl.
- Once the chicken is browned and cooked through, add the teriyaki sauce to the skillet and continue to cook and stir until the sauce has thickened.
- Serve immediately over rice with your choice of vegetables and garnish with sesame seeds and green onions.