Teriyaki Chicken and Rice Bowls
Sweet and savory teriyaki chicken served with white or brown rice and steamed veggies, Enjoy!
Servings: 4
Ingredients
TERIYAKI SAUCE:
- 1/2 c. low sodium soy sauce
- 1/2 c. water
- 3 T. light brown sugar
- 2 T. rice vinegar
- 2 T. honey
- 1/2 tsp. sesame oil
- 1 tsp. ground ginger
- 2 tsp. minced garlic
- 3 tsp. cornstarch
CHICKEN:
- 4 boneless skinless chicken breasts cut into 1-inch cubes
- 1 T. olive oil
TO SERVE:
- Sesame seeds for garnish
- Sliced green onions for garnish
- White or brown rice for serving
- Steamed broccoli or veggies of choice for serving
Instructions
- TERIYAKI SAUCE: In a medium bowl, whisk together the soy sauce, water, brown sugar, rice vinegar, honey, sesame oil, ginger, garlic, and cornstarch; set aside.
- CHICKEN: Heat the olive oil in a large skillet over medium-high heat. Add the cubed chicken (you may have to do this in 2 batches) do not overcrowd. Cook until golden brown about 3-4 minutes then flip the chicken and continue to cook until the center reaches 160 degrees about 3 minutes more.
- Once all the chicken is cooked through, add the teriyaki sauce to the skillet, continue to cook, and toss until the teriyaki sauce has thickened, about 1-2 minutes longer.
- TO SERVE: Serve warm with rice and veggies of choice. Garnish with sesame seeds and green onions.