Teriyaki Chicken Rice Bowl
A flavorful and easy-to-make rice bowl featuring tender chicken coated in a glossy teriyaki sauce, served over rice with vegetables and garnishes.
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), minced garlic, and grated ginger in a small bowl. Dissolve cornstarch in water to make a slurry. Set aside.
- Heat oil in a large skillet over medium-high heat. Add chicken and sauté for 6-8 minutes until golden and cooked through. Remove and set aside.
- Pour sauce mixture into the same pan, bring to a simmer, then stir in the cornstarch slurry. Cook for 2-3 minutes until thickened.
- Return chicken to the pan, stir to coat in sauce, and simmer for 1-2 minutes. Serve over rice with vegetables and garnishes.
Notes
For best results, use fresh ginger and high-quality soy sauce.