Chicken Teriyaki Bowls

These chicken teriyaki bowls are easy to whip up in 30 minutes or less. Tender chicken is cooked in a sweet and savory teriyaki sauce and served over steamed rice.

Prep Time 5

Cook Time 20

Total Time 25

Servings bowls

Author Heather

Ingredients

Teriyaki chicken:

1 tablespoon vegetable oil
16 ounces boneless skinless chicken thighs cut into 1 inch cubes
¼ cup low sodium soy sauce
2 tablespoons water
1 tablespoon rice vinegar
2 tablespoons brown sugar
1 teaspoon cornstarch
2 cloves garlic minced
½ teaspoon ground ginger
¼ teaspoon red pepper flakes

Bowls:

3 cups cooked white rice
3 green onions thin sliced
1 tablespoon toasted sesame seeds

Instructions

In a skillet over medium heat, add olive oil. When hot, add chicken and cook for about 2-3 minutes per side, or until cooked through to 165℉. Remove from pan and cover to keep warm.
Meanwhile, add sauce ingredients to a bowl: soy sauce, water, rice vinegar, brown sugar, cornstarch, minced garlic, ginger, and red pepper flakes. Whisk to combine.
Add sauce to skillet and cook for 2 to 3 minutes, or until sauce thickens and looks glossy. Return cooked chicken to the pan and toss to coat, cooking for about 1 minute, or until warm. Remove from heat.
Divide rice between four serving bowls, top with chicken and sauce, green onion, and sesame seeds.

Notes

Leftovers: Store leftovers for 3-4 days in a tightly sealed container in the refrigerator.
Rice: Use your favorite rice to build your chicken teriyaki bowls. Cooked white rice, instant rice, or brown rice are all great options.

Nutrition