Prep Time: 5 mins | Cook Time: 20 mins | Total Time: 25 mins | Yield: 4 Servings
This recipe has always been a part of my family since I was a little kid. My Grandma used to cook this whenever we visited her. You should have seen her worked around the kitchen. She was a wizard! I learned a lot from her including this Teriyaki Chicken Rice Bowl! Oh, man, you are so in for a treat! With this very minimal set of ingredients, you will surely have the best dish to serve today! I have listed all the ingredients and directions so all you have to do is to follow them step by step and you are good to go! Have a beautiful day, friends, and I hope you are all well today. Enjoy!
Ingredients:
4 boneless skinless chicken breasts, cubed
1 tablespoon olive oil
1/2 c low sodium soy sauce
1/2 c water
3 tablespoons packed light brown sugar
2 tablespoons rice vinegar
1/2 teaspoon sesame oil (optional)
2 teaspoons ground ginger
2 teaspoons minced garlic
2 tablespoons honey
3 teaspoons cornstarch
sesame seeds and chopped green onions for garnish
Directions:
1. Place a large skillet on the stove and turn the heat to medium-high.
2. Add oil and allow it to become hot.
3. Add the chicken slices and cook until they turn golden brown.
4. In a mixing bowl, add water, soy sauce, rice vinegar, brown sugar, honey, garlic, ginger, cornstarch, and sesame oil. Stir until well mixed.
5. Add the teriyaki sauce into the skillet with the browned chicken slices. Stir until well mixed, then cook for a few minutes until the texture of the sauce becomes thick.
6. Serve over rice and veggies. Enjoy!
Nutrition Facts:
Serving: 1.5cup, Calories: 214kcal | Carbohydrates: 23.9g | Protein: 12g | Fat: 8.3g | Saturated Fat: 1.3g | Cholesterol: 29.5mg | Sodium: 795mg | Potassium: 158.9mg | Fiber: 1.1g | Sugar: 17.6g
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