Chicken Teriyaki Bowls
This easy to make meal uses items you probably already have in your pantry and comes together in just a few short minutes.
Equipment
- Wok or large skillet
Ingredients
- 2 lbs boneless, skinless chicken breasts or thighs, cut into bite sized pieces
- ¾ cup low sodium soy sauce
- ¼ cup sugar
- ¼ cup brown sugar
- 4 cloves garlic, minced
- 3 tsp freshly grated ginger
- 1 tbsp rice vinegar
- ½ tsp pepper
- 1 tbsp cornstarch
- ¼ cup water
- 2 tbsp vegetable oil
- 2 stalks green onion, sliced
- 1 tsp sesame seeds
- ¼ tsp red pepper flakes, optional
Instructions
Make teriyaki sauce/marinade:
- In a mixing bowl, combine the soy sauce, sugars, minced garlic, grated ginger, and black pepper. Whisk until well combined.
- Place chicken pieces in a shallow baking dish and cover with half of the teriyaki sauce/marinade. Cover with plastic wrap and set aside. Can be refrigerated for several hours if desired.
- Pour remaining sauce into a saucepan and bring to a gentle simmer. Cook over low heat for 5-10 minutes, stirring frequently.
- In a small bowl combine water and cornstarch. Add the cornstarch slurry to the simmering teriyaki sauce.
- Cook sauce until it thickens, turns glossy and coats the back of a spoon. Remove from heat. Set aside and keep warm.
Cook the chicken:
- Heat oil in a wok or large skillet over medium heat.
- Drain off and discard excess marinade from chicken pieces.
- Cook chicken in hot oil until cooked through, about 6-8 minutes.
- Remove from heat and toss the cooked chicken in the cooked teriyaki sauce until thoroughly coated with the sauce.
Assemble bowls:
- Place a generous scoop of cooked rice in the bottom of a bowl.
- Top rice with teriyaki chicken and sauce.
- Sprinkle with sliced green onions, sesame seeds and red pepper flakes for some heat if desired.
- Devour!!!