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Tender chicken bites tossed in a homemade teriyaki sauce, served over fluffy rice with fresh steamed vegetables. A quick, simple stir-fry dinner ready in under 30 minutes, perfect for busy weeknights.

Ingredients

Scale
  • 1 1/2 pounds boneless skinless chicken breasts or thighs, cut into bite-sized pieces
  • 1 1/2 tablespoons olive oil (extra virgin preferred; vegetable oil works too)
  • 1/4 cup low sodium soy sauce
  • 1/4 cup water
  • 3 tablespoons honey
  • 2 tablespoons brown sugar (light or dark)
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil (optional)
  • 2 teaspoons fresh minced garlic
  • 1 teaspoon ground ginger
  • 2 teaspoons cornstarch
  • 2 cups cooked rice (white rice, brown rice, or quinoa) for serving
  • Steamed or sautéed vegetables such as broccoli and carrots for serving
  • 1 tablespoon sesame seeds, for garnish
  • 2 green onions, sliced, for garnish

Instructions

  1. Cut the chicken into evenly sized bite-sized pieces.
  2. Heat the olive oil in a large skillet over medium-high heat until hot.
  3. Add the diced chicken to the hot skillet and cook until well browned and no longer pink inside, about 6-8 minutes; drain any excess liquid from the skillet.
  4. While the chicken cooks, whisk together the teriyaki sauce in a medium bowl by combining soy sauce, water, honey, brown sugar, rice vinegar, sesame oil (if using), ginger, garlic, and cornstarch until smooth.
  5. Steam or sauté the vegetables until tender-crisp.
  6. Pour the prepared teriyaki sauce into the skillet with the cooked chicken and stir continuously as the sauce thickens and evenly coats the chicken, about 2-3 minutes.
  7. Serve the sauced chicken over cooked rice, topped with steamed vegetables, sesame seeds, and sliced green onions.

Notes

Sesame oil is optional—this recipe tastes great with or without it., Cut chicken into evenly sized pieces to ensure even cooking and prevent dryness., Heat oil thoroughly before adding chicken to get a nice sear and retain juiciness., Do not overcook the chicken to keep it tender and juicy., Soy sauce provides enough saltiness; additional salt is usually unnecessary., Vegetables can be substituted or added according to preference, such as bell peppers, snap peas, or mushrooms., For gluten-free diets, substitute tamari or coconut aminos for soy sauce., Chicken can be grilled or baked instead of pan-fried; then slice or cube and toss with sauce., Leftover chicken, rice, and vegetables can be stored separately in airtight containers in the fridge for up to 3-4 days., Frozen vegetables can be used; cook or steam before adding to bowl., For reheating: microwave separately until hot, or warm chicken and sauce in a skillet with a splash of water; heat rice covered on stovetop or in microwave.

Nutrition

Find it online: https://gingerbaking.com/the-best-teriyaki-chicken-rice-bowl/