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Delicious teriyaki chicken rice bowl with vegetables and sauce

Teriyaki Chicken Rice Bowl

A delightful blend of marinated chicken, savory teriyaki sauce, rice, and veggies that encapsulates the essence of comfort food, ideal for quick and satisfying meals.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 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
  • 1/2 cup low sodium soy sauce Can use regular soy sauce but adjust salt levels.
  • 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 White or brown rice.
  • Steamed veggies for serving

Method
 

Preparation
  1. Heat olive oil in a large skillet over medium-high heat.
  2. Add the cubed chicken to the skillet, browning it until fully cooked and no longer pink.
  3. While the chicken is browning, prepare your teriyaki sauce. In a medium mixing bowl, whisk together soy sauce, water, honey, brown sugar, rice vinegar, optional sesame oil, ginger, garlic, and cornstarch until smooth.
Cooking
  1. Once the chicken is cooked through, pour the teriyaki sauce over the chicken in the skillet.
  2. Continue cooking while stirring until the sauce has thickened, coating the chicken in the delicious glaze.
Serving
  1. Serve your teriyaki chicken immediately over white or brown rice, paired with vegetables of your choice.
  2. Garnish with sesame seeds and chopped green onions for an extra touch of flair.

Notes

For meal prep, store leftovers in an airtight container for 3-4 days or freeze for up to 2-3 months. Ensure food cools before sealing.