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Teriyaki Chicken Rice Bowl

A delicious and satisfying meal featuring tender chicken in a sweet, savory teriyaki sauce, served over rice with your choice of veggies.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Japanese
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces boneless skinless chicken breasts, cubed
  • 1 Tbsp olive oil for cooking
  • 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 for thickening
For Garnish and Serving
  • Sesame seeds for garnish
  • Chopped green onions for garnish
  • Rice for serving
  • Steamed veggies for serving

Method
 

Cooking
  1. Heat the olive oil in a large skillet on medium-high heat.
  2. Add cubed chicken and brown it until cooked through and no longer pink.
  3. 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.
  4. 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.
  5. Serve immediately over rice with your choice of vegetables and garnish with sesame seeds and green onions.

Notes

To store leftovers, let the chicken and sauce cool completely. Place them in an airtight container in the fridge for 3-4 days. You can also freeze the cooked chicken and sauce for longer storage.