Description
A tender teriyaki chicken bowl with glossy glaze, served over rice and steamed veggies. Light, umami-rich, and pork/alcohol-free, this Japanese-American fusion dish balances sweet and tangy flavors for a satisfying weeknight meal.
Ingredients
Boneless Skinless Chicken Breasts (4, cubed)
Olive Oil (1 tbsp)
Low Sodium Soy Sauce (1/2 cup)
Water (1/2 cup)
Light Brown Sugar (3 tbsp)
Rice Vinegar (2 tbsp)
Sesame Oil (1/2 tsp)
Ground Ginger (1 tsp)
Minced Garlic (2 tsp)
Honey (2 tbsp)
Cornstarch (3 tbsp)
Sesame Seeds (for garnish)
Sliced Cucumber (2 cups, optional)
Steamed Broccoli (2 cups)
Instructions
Cube chicken breasts and marinate in 2 tbsp soy sauce for 10 minutes.
Heat oil in a skillet. Brown chicken in batches (5-6 mins per side). Set aside.
In same skillet, whisk soy sauce, water, brown sugar, vinegar, sesame oil, ginger, garlic, and honey. Simmer 5 minutes.
Blend cornstarch with 2 tbsp water. Add to sauce, stirring until thickened and glossy. Return chicken to skillet, basting to coat.
Serve over steamed jasmine rice with steamed broccoli and cucumber slices. Garnish with sesame seeds.
Notes
Substitute tamari for gluten-free; use coconut aminos for a nutty twist.
Arrowroot powder replaces cornstarch for gluten-free glaze.
Chicken thighs add richer flavor. Store in airtight containers up to 3 days.
- Prep Time: 15
- Cook Time: 25
- Category: Easy Chicken Recipes
- Method: Stir-frying
- Cuisine: Japanese-American
Nutrition
- Serving Size: 1 bowl
- Calories: 470
- Sugar: 20g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1.5g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 80mg