Quick Teriyaki Chicken Rice Bowls Recipe
Quick and easy chicken teriyaki rice bowls prepared in only 20 minutes using savory soy sauce, garlic, and ginger. Served with steamed broccoli over fluffy rice, this comforting dinner is better than takeout.
Equipment
- 1 Skillet Large nonstick
Ingredients
Main ingredients
- 1 lb boneless skinless chicken breast cut into bite-size pieces
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 cup packed light brown sugar
- 0.25 cup low-sodium soy sauce
- 2 tablespoon rice vinegar or apple cider vinegar
- 0.5 teaspoon ground ginger
- 2 cloves garlic minced
- 1 tablespoon cornstarch
- rice cooked
- steamed broccoli or vegetables of choice
Instructions
Instructions
- Season chicken pieces with salt and pepper and place in large nonstick skillet.
- Cook chicken until browned and fully cooked, about 6 to 8 minutes, stirring often. Remove from pan and set aside.
- In the same skillet, whisk together brown sugar, soy sauce, vinegar, ginger, garlic, and cornstarch until no lumps remain.
- Bring sauce to a simmer and stir constantly over medium heat until it thickens, about 2 to 3 minutes.
- Return chicken to skillet and toss to coat in sauce. Cook for another 2 minutes to meld flavors.
- Serve hot over cooked rice and top with steamed broccoli. Add extra sauce if desired.
Notes
Leftovers store well in refrigerator up to 4 days. Reheat with a splash of water to loosen sauce. Freeze for longer storage and reheat gently after thawing overnight in fridge.