Description
This Teriyaki Chicken Rice Bowl features tender, cubed chicken breasts cooked in a homemade teriyaki sauce made from soy sauce, brown sugar, honey, and spices, served over fluffy rice and steamed vegetables. It’s a quick, flavorful, and nutritious meal perfect for weeknight dinners.
Ingredients
Scale
Chicken
- 4 boneless skinless chicken breasts, cubed
- 1 Tbsp. olive oil
Teriyaki Sauce
- 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
To Serve
- Sesame seeds for garnish
- Chopped green onions for garnish
- Rice (white or brown) for serving
- Steamed vegetables of your choice for serving
Instructions
- Heat the oil: Heat 1 tablespoon olive oil in a large skillet over medium-high heat to prepare for cooking the chicken.
- Cook the chicken: Add the cubed chicken breasts to the hot skillet and brown them, cooking thoroughly until no longer pink inside, about 6-8 minutes.
- Prepare the teriyaki sauce: While the chicken is cooking, whisk together 1/2 cup low sodium soy sauce, 1/2 cup water, 2 tablespoons honey, 3 tablespoons brown sugar, 2 tablespoons rice vinegar, 1/2 teaspoon sesame oil (optional), 1 teaspoon ground ginger, 2 teaspoons minced garlic, and 3 teaspoons cornstarch in a medium-sized bowl until smooth.
- Add the sauce to chicken: Once the chicken is browned and cooked through, pour the prepared teriyaki sauce into the skillet and cook, stirring frequently, until the sauce thickens and coats the chicken evenly, about 2-3 minutes.
- Serve: Serve the teriyaki chicken immediately over white or brown rice along with steamed vegetables of your choice. Garnish generously with sesame seeds and chopped green onions for added flavor and texture.
Notes
- Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. Nutrition facts are estimates and not guaranteed to be accurate. The recipe is not certified by a nutritionist; use as a general guideline.
- You can substitute chicken thighs for a juicier texture if preferred.
- Adjust the sweetness or saltiness of the sauce to your taste by modifying the brown sugar or soy sauce quantities.
- Add steamed broccoli, carrots, or snap peas for colorful, nutritious vegetables to serve alongside.
- For a gluten-free option, use gluten-free soy sauce or tamari.
Nutrition
- Serving Size: 1 bowl (approximately 1/4 of recipe without rice and vegetables)
- Calories: 350 kcal
- Sugar: 12 g
- Sodium: 600 mg
- Fat: 8 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1.5 g
- Protein: 35 g
- Cholesterol: 75 mg
