Sweet, savory, and irresistibly glossy — Teriyaki Chicken Rice Bowls are a Japanese comfort food favorite that’s made its way into kitchens worldwide. This version is simple, quick, and balanced with protein, carbs, and veggies.
Ingredients:
- 2 chicken breasts, sliced
- 2 cups cooked jasmine rice
- ¼ cup soy sauce
- 2 tbsp brown sugar
- 1 tbsp honey
- 1 tsp sesame oil
- 1 garlic clove, minced
- 1 tsp cornstarch (mixed with 2 tbsp water)
- Steamed broccoli and carrots for serving
Instructions:
- Mix soy sauce, sugar, honey, sesame oil, and garlic in a bowl.
- In a pan, cook chicken until browned. Add sauce and simmer for 5 minutes.
- Stir in cornstarch slurry to thicken the glaze.
- Serve chicken over rice, topped with vegetables and sesame seeds.
Chef’s Tips:
- Marinate chicken for 30 minutes for deeper flavor.
- Substitute tofu for a vegetarian version.
- Add chili flakes for a spicy teriyaki twist.
Fun Fact:
“Teriyaki” literally means “glossy grilling” in Japanese — referring to the shine the sauce gives the meat.
