Description
A delightful teriyaki chicken rice bowl that combines succulent chicken with a homemade teriyaki sauce, served with rice and steamed vegetables.
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
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Add the cubed chicken to the skillet and brown until cooked through and no longer pink.
- While the chicken cooks, prepare the teriyaki sauce. In a medium bowl, whisk together the soy sauce, water, honey, brown sugar, rice vinegar, sesame oil, ginger, garlic, and cornstarch until well combined.
- Once the chicken is browned, pour the homemade teriyaki sauce over it. Stir and cook until the sauce thickens, stirring occasionally.
- Serve immediately with your choice of white or brown rice and a selection of steamed vegetables. Garnish with sesame seeds and chopped green onions for a vibrant finish.
Notes
Aim for uniform pieces when cubing the chicken for even cooking. Adjust the teriyaki sauce to your liking with more vinegar or sugar if desired.
