Description
A savory and slightly sweet teriyaki chicken bowl served over rice with fresh vegetables. This homemade version features tender chicken coated in a glossy teriyaki sauce and topped with crunchy garnishes.
Ingredients
- 1.5 lbs boneless skinless chicken breasts, cubed
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1/2 cup low sodium soy sauce
- 1/3 cup orange juice
- 3 tablespoon honey
- 1 tablespoon rice vinegar
- 1/2 teaspoon sesame oil
- 1 teaspoon ground ginger
- 2 teaspoon minced garlic
- 2 teaspoon cold water
- 2 teaspoon cornstarch
- Cooked white or brown rice, for serving
- Steamed vegetables such as broccoli
- Shredded carrots
- Sesame seeds
- Chopped green onions
- Optional: raw cashews, chopped (omit for a nut-free option)
Instructions
- Heat olive oil in a large skillet over medium-high heat. Season the cubed chicken with salt and black pepper.
- Add the chicken to the skillet and cook until browned and cooked through, stirring occasionally, until the chicken is no longer pink.
- While the chicken cooks, prepare the teriyaki sauce. In a medium bowl whisk together soy sauce, orange juice, honey, rice vinegar, sesame oil, ground ginger, and minced garlic.
- In a separate small bowl, mix the cornstarch and cold water until smooth. Slowly whisk this mixture into the sauce to create a slurry.
- Once the chicken is cooked, pour the prepared teriyaki sauce into the skillet. Stir and cook until the sauce thickens and coats the chicken.
- Serve the teriyaki chicken over cooked rice with steamed vegetables and shredded carrots. Spoon extra sauce over the bowl and garnish with sesame seeds, green onions, and optional chopped cashews.
Notes
- Use brown rice for added fiber and a nuttier flavor.
- Cashews are optional and can be omitted for a nut-free version.
- Other vegetables such as snap peas, bell peppers, or zucchini work well in this bowl.
- Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or in the microwave, adding a splash of water if the sauce thickens too much.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 520 kcal
- Sugar: 16 g
- Sodium: 900 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 4 g
- Protein: 42 g
- Cholesterol: 110 mg
