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–+ servings

Quick Teriyaki Chicken Rice Bowl

This teriyaki chicken rice bowl comes together in under 30 minutes, making it a perfect weeknight dinner.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 1
Course: Chicken, Dinner, Main Course, Quick Meals
Cuisine: Japanese
Calories: 380
Ingredients Method Nutrition Notes

Ingredients
  

Chicken
  • 1 1/2 pounds boneless skinless chicken breasts, cut into bite-sized cubes
Teriyaki Sauce
  • 1/2 cup low-sodium soy sauce
  • 1/2 cup water
  • 3 tablespoons packed light brown sugar
  • 2 tablespoons honey
  • 2 tablespoons rice vinegar
  • 1/2 teaspoon toasted sesame oil optional
  • 1 teaspoon ground ginger
  • 2 teaspoons minced garlic
  • 3 teaspoons cornstarch
For Cooking and Serving
  • 1 tablespoon olive oil California-grown preferred
  • sesame seeds, for garnish
  • sliced green onions, for garnish
  • cooked white or brown rice, for serving
  • steamed vegetables, such as broccoli or snap peas, for serving

Method
 

  1. Heat the olive oil in a large skillet over medium-high heat.
  2. Add the cubed chicken and cook, stirring occasionally, until golden brown and cooked through, about 6 to 8 minutes.
  3. While the chicken cooks, whisk together the soy sauce, water, brown sugar, honey, rice vinegar, sesame oil (if using), ground ginger, minced garlic, and cornstarch in a medium bowl until the cornstarch is fully dissolved.
  4. Pour the teriyaki sauce into the skillet with the cooked chicken. Stir well and continue cooking until the sauce thickens and coats the chicken, about 2 to 3 minutes.
  5. Serve immediately over rice with steamed vegetables. Garnish with sesame seeds and sliced green onions.

Nutrition

Calories: 380kcalCarbohydrates: 38gProtein: 38gFat: 9gSaturated Fat: 2gCholesterol: 95mgSodium: 820mgFiber: 1gSugar: 22g

Notes

For a gluten-free version, substitute tamari or coconut aminos for the soy sauce. You can add a pinch of red pepper flakes to the sauce for some heat. Store leftovers in an airtight container in the refrigerator for up to 3 days. To make ahead, prepare the sauce and store it separately; cook the chicken fresh. If the sauce becomes too thick, thin it with a splash of water. Serve with California-grown avocado slices for a creamy contrast.

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