Description
A quick and filling Teriyaki Chicken Rice Bowl with browned chicken, a sweet and savory sauce, and served over rice with steamed vegetables.
Ingredients
Scale
- 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 oil in a large skillet on medium-high heat.
- Add cubed chicken and brown until cooked through and no longer pink.
- While chicken browns, mix the sauce: whisk soy sauce, water, honey, brown sugar, rice vinegar, sesame oil, ginger, garlic, and cornstarch in a bowl.
- When chicken is cooked, pour the sauce into the skillet. Stir and cook until the sauce thickens.
- Serve over rice with steamed veggies and garnish with sesame seeds and chopped green onions.
Notes
Ensure the chicken pieces are cut evenly for uniform cooking. Use a non-stick or heavy skillet to prevent sticking.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 10g
- Sodium: 900mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 75mg