Description
This Homemade Teriyaki Chicken Rice Bowl features tender chicken cooked in a glossy, sweet-savory sauce with garlic and ginger, served over rice with vegetables for an easy 25-minute meal.
Ingredients
Boneless Skinless Chicken Breasts – 4 (cubed)
Olive Oil – 1 Tbsp
Low-Sodium Soy Sauce – ½ cup
Water – ½ cup
Light Brown Sugar – 3 Tbsp (packed)
Rice Vinegar – 2 Tbsp
Sesame Oil (optional) – ½ tsp
Ground Ginger – 1 tsp
Minced Garlic – 2 tsp
Honey – 2 Tbsp
Cornstarch – 3 tsp
Cooked Rice – For serving
Steamed Vegetables – For serving
Sesame Seeds & Green Onions – For garnish
Instructions
1. Heat olive oil in a large skillet over medium-high heat.
2. Add cubed chicken and cook until golden and fully cooked through.
3. In a bowl, whisk soy sauce, water, brown sugar, honey, rice vinegar, sesame oil, ginger, garlic, and cornstarch.
4. Pour sauce into the skillet and stir constantly until it thickens to a glaze.
5. Return chicken to the skillet, stirring to coat evenly.
6. Serve hot over rice and vegetables.
7. Garnish with sesame seeds and green onions.
Notes
Use chicken thighs for extra tenderness.
Add pineapple chunks or chili flakes for variations.
Store leftovers for up to 4 days in the fridge.
Make it lighter with brown rice or cauliflower rice.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course, Chicken
- Method: Skillet Cooking
- Cuisine: Japanese
Nutrition
- Serving Size: 1.5 cups
- Calories: 214
- Sugar: 17
- Sodium: 795
- Fat: 8.3
- Saturated Fat: 1.3
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 23.9
- Fiber: 1.1
- Protein: 12
- Cholesterol: 29.5