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–+ servings

Quick Teriyaki Chicken Rice Bowl

A speedy weeknight dinner ready in under 30 minutes, featuring tender chicken in a sweet and savory homemade teriyaki sauce over rice.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 1
Course: Chicken, Dinner, Quick Meals
Cuisine: Japanese
Calories: 385
Ingredients Method Nutrition Notes

Ingredients
  

Chicken
  • 1 1/2 lbs boneless skinless chicken breasts cut into 1-inch cubes
  • 1 tbsp olive oil preferably California-grown
Teriyaki Sauce
  • 1/2 cup low sodium soy sauce
  • 1/2 cup water
  • 3 tbsp packed light brown sugar
  • 2 tbsp honey
  • 2 tbsp rice vinegar
  • 1/2 tsp sesame oil optional, adds nutty flavor
  • 1 tsp ground ginger
  • 2 tsp minced garlic about 2 cloves
  • 3 tsp cornstarch
For Serving
  • cooked white or brown rice
  • steamed vegetables such as broccoli, snap peas, or carrots
  • sesame seeds for garnish
  • sliced green onions for garnish

Method
 

Cook the Chicken
  1. Heat olive oil in a large skillet over medium-high heat.
  2. Add the cubed chicken and cook, stirring occasionally, until browned and cooked through (no longer pink inside), about 6 to 8 minutes.
Make the Sauce and Finish
  1. While the chicken cooks, in a medium bowl whisk together soy sauce, water, brown sugar, honey, rice vinegar, sesame oil (if using), ground ginger, minced garlic, and cornstarch until smooth.
  2. Pour the teriyaki sauce into the skillet with the cooked chicken. Stir constantly and cook until the sauce thickens and coats the chicken, about 2 to 3 minutes.
  3. Serve immediately over steamed rice and vegetables. Garnish with sesame seeds and sliced green onions.

Nutrition

Calories: 385kcalCarbohydrates: 35gProtein: 38gFat: 9gSaturated Fat: 2gCholesterol: 110mgSodium: 920mgFiber: 1gSugar: 20g

Notes

For a thicker sauce, mix an additional teaspoon of cornstarch with a tablespoon of cold water before adding. Store leftovers in an airtight container in the fridge for up to 3 days. To make ahead, prepare the sauce separately and refrigerate; cook chicken fresh when ready. Avoid overcooking the chicken—it should be just cooked through to stay tender. Serve with a side of California-grown avocado slices for a fresh twist.

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