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Chicken Teriyaki Rice Bowl

This dish features tender chicken glazed with a honey-soy teriyaki sauce served over steamed rice. It involves pan-frying the chicken, preparing a glossy sauce, and assembling the dish with vibrant flavors and a slightly sticky texture of the sauce coating the ingredients.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Asian
Calories: 450
Ingredients Equipment Method

Ingredients
  

  • 4 boneless, skinless chicken breasts cut into bite-sized pieces
  • 2 cups white rice for cooking
  • 1/4 cup honey for glazing
  • 1/2 cup soy sauce for sauce
  • 2 cloves garlic minced
  • 1 inch ginger grated fresh
  • 1 tablespoon vegetable oil for frying
  • 2 tablespoons water for sauce thickening
  • 1 teaspoon cornstarch for sauce thickening

Equipment

  • Knife
  • Cutting board
  • Skillet or frying pan
  • Measuring Cups and Spoons
  • Saucepan
  • Mixing Spoon

Method
 

  1. Cook the rice in a saucepan with 4 cups of water until tender and fluffy, about 15 minutes. Fluff with a fork and set aside.
  2. Heat vegetable oil in a skillet over medium-high heat. Add the diced chicken and cook until golden brown and cooked through, approximately 5-7 minutes. Transfer the cooked chicken to a plate and set aside.
  3. In the same skillet, reduce heat to medium. Add minced garlic and grated ginger; sauté until fragrant, about 30 seconds. Pour in soy sauce, honey, and water. Bring to a simmer, then add cornstarch mixed with a little water to thicken the sauce. Stir until glossy and slightly thickened, about 2-3 minutes.
  4. Return the cooked chicken to the skillet, tossing to coat evenly with the sauce. Cook for another 2 minutes until heated through and the sauce has clung to the chicken.
  5. Divide the steamed rice among bowls. Top with the glazed chicken, then drizzle with remaining sauce. Serve immediately, garnished with sliced green onions or sesame seeds if desired.