Teriyaki Chicken Rice Bowl

why make this recipe

This Teriyaki Chicken Rice Bowl is quick, tasty, and filling. It uses simple pantry items and cooks fast. You get protein, rice, and vegetables in one bowl. It works for busy weeknights and for meal prep.

introduction

This bowl has browned chicken and a sweet, savory teriyaki sauce. It makes a warm, comforting meal that most people enjoy. If you want a different bowl idea, try the Street Corn Chicken Rice Bowl recipe for a flavor change.

how to make Teriyaki Chicken Rice Bowl

1. Heat oil in a large skillet on medium-high heat.
2. Add cubed chicken and brown until cooked through and no longer pink.
3. While chicken browns, mix the sauce in a bowl. Whisk soy sauce, water, honey, brown sugar, rice vinegar, sesame oil, ginger, garlic, and cornstarch.
4. When chicken is cooked, pour the sauce into the skillet. Stir and cook until the sauce thickens.
5. Serve over rice with steamed veggies. Garnish with sesame seeds and chopped green onions.

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

Directions :

1. Heat oil in a large skillet on medium high heat.
2. Add cubed chicken and brown chicken until cooked through and it is no longer pink.
3. While Chicken is browning, prepare your teriyaki sauce! In a medium size mixing bowl whisk together soy sauce, water, honey, brown sugar, rice vinegar, sesame oil, ginger, garlic, and cornstarch.
4. Once Chicken is browned and cooked through, add your homemade teriyaki sauce to your skillet and continue to cook stirring until the sauce has thickened.
5. Serve immediately with white or brown rice and vegetables of your choice. Garnish with sesame seeds and green onion.

how to serve Teriyaki Chicken Rice Bowl

Put rice in a bowl first. Add a scoop of the teriyaki chicken on top. Add steamed broccoli, carrots, or snap peas on the side. Sprinkle with sesame seeds and green onion. Serve hot.

how to store Teriyaki Chicken Rice Bowl

Cool the chicken and sauce before storing. Put in airtight containers and refrigerate up to 3–4 days. For longer storage, freeze in freezer-safe containers for up to 2 months. Reheat gently on the stove or in the microwave until hot.

tips to make Teriyaki Chicken Rice Bowl

• Cut chicken into even pieces so it cooks evenly.
• Brown the chicken well for more flavor.
• Mix cornstarch into the sauce last so it thickens without lumps.
• Taste the sauce and add a little more honey or soy to match your preference.
• Use a non-stick or heavy skillet to avoid sticking.

variation (if any)

• Use tofu or shrimp instead of chicken for a change.
• Add fresh pineapple chunks for a sweet twist.
• Make it spicy with a little Sriracha or chili flakes.
• Swap white rice for brown rice, quinoa, or cauliflower rice.

FAQs

Q: Can I use frozen chicken?
A: Yes. Thaw it fully before cubing and cooking for even cooking.

Q: Can I make the sauce ahead?
A: Yes. Mix the sauce and keep it in the fridge for a day. Stir before using.

Q: How do I make the sauce thicker?
A: Cook a bit longer so the cornstarch activates, or add a small extra pinch of cornstarch mixed with water.

Q: Is low sodium soy sauce okay?
A: Yes. Low sodium soy sauce keeps the bowl from being too salty.

Q: Can I skip the sesame oil?
A: Yes. It adds flavor but is optional.

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