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Easy Sticky Teriyaki Chicken Rice Bowl Recipe (30 Mins)

Sticky Teriyaki Chicken Rice Bowl

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2

Ingredients
  

  • 1 lb Boneless skinless chicken breast cut into bite-sized pieces
  • 1/2 cup Low-sodium soy sauce
  • 1/4 cup Brown sugar packed
  • 2 tbsp Rice vinegar
  • 1 tbsp Fresh ginger minced
  • 2 cloves Garlic minced
  • 1 tbsp Cornstarch mixed with 2 tbsp cold water
  • 1 tbsp Vegetable oil
  • 2 cups Cooked white rice kept warm
  • 2 cups Broccoli florets steamed
  • 1 tbsp Sesame seeds for garnish
  • 2 stalks Green onions sliced, for garnish

Instructions
 

  • In a small bowl, whisk together the soy sauce, brown sugar, rice vinegar, ginger, and garlic to create the teriyaki sauce base.
  • Heat the vegetable oil in a large skillet or wok over medium-high heat.
  • Add the bite-sized chicken pieces to the skillet and cook for 5 to 7 minutes, stirring occasionally, until browned on all sides and cooked through.
  • Pour the teriyaki sauce mixture over the chicken in the skillet. Reduce the heat to medium and let it simmer for 2 minutes.
  • Stir the cornstarch and water slurry, then pour it into the skillet. Stir constantly for 1 to 2 minutes until the sauce becomes thick, glossy, and sticks to the chicken.
  • Divide the warm cooked white rice and steamed broccoli florets evenly between two bowls.
  • Top each bowl with a generous portion of the sticky teriyaki chicken and its glaze.
  • Garnish with sesame seeds and sliced green onions before serving hot.