Description
A delightful Teriyaki Chicken Rice Bowl that brings the flavors of a favorite Asian bistro straight to your dining table. Tender chicken glazed in a sweet and savory sauce, served over rice with fresh veggies.
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 the olive oil in a large skillet over medium-high heat.
- Add the cubed chicken to the skillet, browning it until cooked through and no longer pink.
- Prepare the teriyaki sauce by whisking together the soy sauce, water, honey, brown sugar, rice vinegar, sesame oil, ginger, garlic, and cornstarch in a medium-sized mixing bowl.
- Pour the teriyaki sauce into the skillet with the chicken, stirring to coat evenly and cook until it thickens.
- Serve immediately over a bed of rice, garnished with sesame seeds and green onions.
Notes
For enhanced flavor, marinate the chicken in the teriyaki sauce for 30 minutes prior to cooking. Add cashews or peanuts for crunch or adjust sweetness with honey.
