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Teriyaki Chicken Rice Bowl

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings
Calories 550
A flavorful and easy-to-make rice bowl featuring tender chicken glazed in homemade teriyaki sauce, served with steamed vegetables and rice.

Ingredients

For the Chicken Sauce

  • 1.5 lbs boneless, skinless chicken thighs or breasts (cut into bite-sized pieces)
  • 1 tablespoon avocado oil or any neutral oil
  • 1 teaspoon fresh ginger, grated
  • 2 cloves garlic, minced
  • 0.25 cup low-sodium soy sauce
  • 3 tablespoons honey or maple syrup
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoon mirin (optional)

For Serving

  • 2 cups cooked jasmine or short-grain rice
  • Steamed broccoli, carrots, or edamame
  • Sesame seeds, for garnish
  • Sliced green onions, for garnish

Instructions 

  • Whisk together soy sauce, honey, rice vinegar, sesame oil, mirin (if using), garlic, and ginger. Dissolve cornstarch in water to make a slurry. Set aside.
  • Heat oil in a skillet, cook chicken until golden and cooked through, about 6-8 minutes. Remove and set aside.
  • Pour sauce mixture into the pan, bring to simmer, add cornstarch slurry, and cook until thickened, about 2-3 minutes.
  • Return chicken to the pan, stir to coat, and simmer for 1-2 minutes. Serve over rice with steamed vegetables and garnish.

Notes

For best flavor, marinate chicken in some sauce before cooking.
Calories: 550kcal
Cost: $15
Course: Main Course
Cuisine: Japanese
Keyword: Chicken, Rice, Teriyaki