Description
Discover the secrets to cooking a mouthwatering Teriyaki Chicken Rice Bowl. Learn step-by-step instructions for a delicious meal that’s easy to prepare at home.
Ingredients
- 4 boneless skinless chicken breasts, cubed
- 1 Tbsp (15 ml). olive oil
- 1/2 cup (120 ml) low sodium soy sauce
- 1/2 cup (120 ml) water
- 3 Tbsp (45 ml). packed light brown sugar
- 2 Tbsp (30 ml). rice vinegar
- 1/2 tsp (3 ml). sesame oil (optional )
- 1 tsp (5 ml). ground ginger
- 2 tsp (10 ml). minced garlic
- 2 Tbsp (30 ml). honey
- 3 tsp (15 ml). cornstarch
- Sesame seeds and chopped green onions for garnish
- Rice for serving
- Steamed veggies for serving
Instructions
- Warm olive oil in a large pan over medium-high heat.
- Add the cubed chicken and cook it until it’s browned and no longer pink in the center.
- As the chicken cooks, make your teriyaki sauce by combining soy sauce, water, honey, brown sugar, rice vinegar, sesame oil, ginger, garlic, and cornstarch in a medium mixing bowl, whisking until smooth.
- When the chicken is fully browned, pour the prepared teriyaki sauce into the skillet and continue cooking, stirring regularly until the sauce thickens.
- Serve promptly with rice and steamed vegetables, and garnish with sesame seeds and chopped green onions.
Notes
- Cut chicken into even cubes for uniform cookingnTo thicken sauce, whisk cornstarch slurry into mixturenLightly toast sesame seeds to enhance nutty flavor
