why make this recipe
Teriyaki Chicken Rice Bowl is a delightful dish that brings together tender chicken, a sweet and savory sauce, and fluffy rice. It’s a quick and easy meal that can be enjoyed any day of the week. This recipe is perfect for those who want a home-cooked meal that tastes great and is loaded with flavor but doesn’t take too much time to prepare. Plus, it’s a family favorite that both kids and adults will love!
how to make Teriyaki Chicken Rice Bowl
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 :
- Heat oil in a large skillet on medium high heat.
- Add cubed chicken and brown it until cooked through and no longer pink.
- While the chicken is browning, prepare the teriyaki sauce. In a medium mixing bowl, whisk together soy sauce, water, honey, brown sugar, rice vinegar, sesame oil, ginger, garlic, and cornstarch.
- Once the chicken is cooked, add the homemade teriyaki sauce to the skillet. Stir and cook until the sauce thickens.
- Serve immediately with white or brown rice and steamed vegetables. Garnish with sesame seeds and green onions.
how to serve Teriyaki Chicken Rice Bowl
Serve this Teriyaki Chicken Rice Bowl hot over a bed of fluffy rice. You can also add your favorite steamed vegetables to the bowl for extra nutrients and color. Garnishing with sesame seeds and chopped green onions adds a nice touch and enhances the dish’s presentation.
how to store Teriyaki Chicken Rice Bowl
To store leftovers, place the chicken and sauce in an airtight container in the fridge. It will be good for about 3 to 4 days. For the best taste, store the rice separately. You can also freeze the chicken and sauce for up to 3 months. Just make sure to thaw it in the fridge overnight before reheating.
tips to make Teriyaki Chicken Rice Bowl
- Make sure not to overcook the chicken; it will stay juicier if cooked just through.
- Feel free to adjust the sweetness of the sauce by adding more or less honey or brown sugar.
- If you don’t have cornstarch, you can use flour as a thickener, but make sure to mix it well to avoid lumps.
variation
You can easily change this dish by using different proteins like tofu, shrimp, or beef instead of chicken. You can also add various vegetables to customize it to your taste, such as bell peppers, broccoli, or snap peas.
FAQs
1. Can I make this recipe in advance?
Yes, you can prepare the teriyaki sauce and marinate the chicken a day ahead. Cook it when you’re ready to serve.
2. Is this recipe gluten-free?
You can make a gluten-free version by using a gluten-free soy sauce or tamari.
3. Can I skip the sesame oil?
Yes, the sesame oil is optional. You can still make a delicious sauce without it.
Teriyaki Chicken Rice Bowl
Ingredients
Main ingredients
- 4 pieces boneless skinless chicken breasts, cubed Use fresh chicken for best results.
- 1 Tbsp olive oil For cooking the chicken.
- 1/2 cup low sodium soy sauce
- 1/2 cup water
- 3 Tbsp packed light brown sugar Adjust sweetness as desired.
- 2 Tbsp rice vinegar
- 1/2 tsp sesame oil Optional ingredient.
- 1 tsp ground ginger
- 2 tsp minced garlic
- 2 Tbsp honey Can adjust to taste.
- 3 tsp cornstarch For thickening the sauce.
- sesame seeds and chopped green onions for garnish
- rice for serving White or brown rice.
- steamed veggies for serving Add your favorite varieties.
Instructions
Preparation
- Heat oil in a large skillet on medium-high heat.
- Add cubed chicken and brown it until cooked through and no longer pink.
- While the chicken is browning, prepare the teriyaki sauce by whisking together soy sauce, water, honey, brown sugar, rice vinegar, sesame oil, ginger, garlic, and cornstarch in a medium mixing bowl.
Cooking
- Once the chicken is cooked, add the teriyaki sauce to the skillet. Stir and cook until the sauce thickens.
- Serve immediately with rice and steamed vegetables.
- Garnish with sesame seeds and green onions.