Description
An easy and flavorful Teriyaki Chicken Rice Bowl featuring tender cubed chicken breasts coated in a sweet and savory homemade teriyaki sauce, served over rice with assorted vegetables and optional garnishes.
Ingredients
- 1 tablespoon olive oil
- 4 boneless, skinless chicken breasts, cubed
- ½ cup low sodium soy sauce
- ½ cup water
- 3 tablespoons packed light brown sugar
- 2 tablespoons rice vinegar
- ½ teaspoon sesame oil (optional)
- 1 teaspoon ground ginger
- 1 teaspoon minced garlic
- 1 tablespoon cornstarch
- Cooked white or brown rice, for serving
- Assorted vegetables (e.g., broccoli florets, carrots), for serving
- Sesame seeds, for garnish (optional)
- Chopped green onions, for garnish (optional)
Instructions
- To begin, heat olive oil in a large skillet over medium-high heat.
- Add the cubed chicken pieces to the hot skillet and cook until they are nicely browned and no longer pink inside. Drain any excess liquid if necessary.
- While the chicken cooks, prepare your teriyaki sauce. In a medium bowl, whisk together the soy sauce, water, brown sugar, rice vinegar, sesame oil (if using), ground ginger, minced garlic, and cornstarch until smooth.
- Once the chicken is fully cooked and browned, pour the prepared teriyaki sauce into the skillet. Continue to cook, stirring constantly, until the sauce thickens and coats the chicken beautifully.
- Serve the glazed teriyaki chicken immediately over your choice of white or brown rice.
- Accompany with your favorite steamed or stir-fried vegetables, such as broccoli or carrots. Garnish with a sprinkle of sesame seeds and chopped green onions, if desired.