If you love quick, easy, and delicious family dinners for your busy weeknights, then look no further!
This Teriyaki Chicken Rice Bowl is made up of tender juicy chicken, homemade teriyaki sauce, and fresh vegetables. It’s easy to make and will be ready in less than 30 minutes.
Teriyaki Chicken Rice Bowl Recipe
- 8 boneless skinless chicken breasts, cubed
- 2 Tbsp. olive oil
- 1 cup low sodium soy sauce
- 1 cup water
- 6 Tbsp. packed light brown sugar
- 4 Tbsp. rice vinegar
- 1 tsp. sesame oil (optional)
- 4 tsp. ground ginger
- 4 tsp. minced garlic
- 4 Tbsp. honey
- 6 tsp. cornstarch
- sesame seeds and chopped green onions for garnish
- Heat oil in a large skillet on medium-high heat.
- Add cubed chicken and brown chicken until cooked through and it is no longer pink.
- While chicken is browning, prepare your teriyaki sauce! In a medium-size mixing bowl whisk together soy sauce, water, honey, brown sugar, rice vinegar, sesame oil, ginger, garlic, and cornstarch.
- Once the Chicken is browned and cooked through, add your homemade teriyaki sauce to your skillet and continue to cook stirring until the sauce has thickened.
- Serve immediately with white or brown rice and vegetables of your choice. Garnish with sesame seeds and green onion
Tips for making teriyaki chicken rice bowls
The sesame oil is optional in this recipe. I’ve made it without and it tastes just as delicious.
Cut chicken into evenly bite size pieces to ensure even cooking. This will allow all the chicken to cook evenly without having overcooked pieces of chicken.
Be careful not to overcook the chicken. You don’t want it to dry out and become tough.
*Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. Nutrition facts are an estimate and not guaranteed to be accurate. I am not a certified nutritionist and any nutritional information shared on Modernmealmakeover.com should only be used as a general guideline.
How to store leftover teriyaki chicken
If you have any leftovers, store the rice and vegetables in a separate container than the teriyaki chicken. Place them both in airtight containers in the fridge for up to 3 days. Storing the rice and veggies in a separate container will ensure that the rice doesn’t get soggy from the teriyaki sauce.
PREP TIME-5 mins; COOK TIME-20 mins; TOTAL TIME-25 mins
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