Teriyaki Chicken Rice Bowl

Prep Time: 5 mins | Cook Time: 20 mins | Total Time: 25 mins | Yield: 4 Servings

This recipe only takes 25 minutes to prepare and cook! This Teriyaki Chicken Rice Bowl is so convenient if you want quick and delicious food today! A must-try indeed! Gather all the ingredients, and it is time to cook. Enjoy!

Ingredients:

½ teaspoon sesame oil (optional)

1 teaspoon ground ginger

2 teaspoons minced garlic

4 boneless, skinless chicken breasts, cubed

½ c low sodium soy sauce

3 teaspoons cornstarch

½ c water

3 tablespoons packed light brown sugar

rice for serving

2 tablespoons honey

steamed veggies for serving

sesame seeds and chopped green onions for garnish

1 tablespoon olive oil

2 tablespoons rice vinegar

Directions:

Place a large skillet on the stove and turn the heat medium.

Add oil and allow it to become hot.

Add the chicken breasts into the hot skillet, then cook for a few minutes or until brown.

Meanwhile, add honey, rice vinegar, brown sugar, water, soy sauce, cornstarch, garlic, ginger, and sesame oil into a mixing bowl. Stir until well blended.

Pour the teriyaki sauce into the skillet with the browned chicken, then stir until well blended. Simmer for a few minutes until the sauce becomes thick. Remove from the heat.

Serve over rice. Enjoy!

Notes:

Sprinkle each serving with green onions and sesame seeds to garnish.

Feel free to grill the chicken. Rest them at room temperature before slicing them into pieces.

You can also use leftover chicken for this recipe if you want.

Place any leftovers in an airtight container, then place them inside the fridge. They can last up to 4 days.

You can serve this over cooked noodles if you don’t want rice.

It is important not to overcook the chicken.

You can use chicken thighs instead of chicken breasts.

Nutrition Facts: