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–+ servings

California Teriyaki Chicken Rice Bowl

A quick and flavorful teriyaki chicken rice bowl that's perfect for busy weeknights. Ready in under 30 minutes!
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 1
Course: Chicken, dinner, Main Course, Quick Meals
Cuisine: Japanese
Calories: 385
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 1/2 lbs boneless skinless chicken breasts, cut into bite-sized cubes
  • 1 Tbsp California olive oil
  • 1/2 cup low-sodium soy sauce
  • 1/2 cup water
  • 3 Tbsp packed light brown sugar
  • 2 Tbsp rice vinegar
  • 1/2 tsp sesame oil optional, for extra flavor
  • 1 tsp ground ginger
  • 2 tsp minced garlic
  • 2 Tbsp honey
  • 3 tsp cornstarch
  • 1 Tbsp sesame seeds for garnish
  • 3 green onions, sliced for garnish
  • cooked white or brown rice for serving
  • steamed broccoli or snap peas for serving

Method
 

  1. Heat the olive oil in a large skillet over medium-high heat.
  2. Add the cubed chicken and cook until golden brown and cooked through, about 6-8 minutes.
  3. While the chicken cooks, whisk together the soy sauce, water, brown sugar, rice vinegar, sesame oil (if using), ginger, garlic, honey, and cornstarch in a medium bowl until smooth.
  4. Pour the sauce over the cooked chicken in the skillet. Stir and cook until the sauce thickens and coats the chicken, about 2-3 minutes.
  5. Serve immediately over steamed rice and veggies. Garnish with sesame seeds and sliced green onions.

Nutrition

Calories: 385kcalCarbohydrates: 32gProtein: 35gFat: 12gSaturated Fat: 2gCholesterol: 95mgSodium: 820mgFiber: 2gSugar: 22g

Notes

For a gluten-free version, use tamari or coconut aminos instead of soy sauce.
Make extra sauce and store in the fridge for up to a week—it's great on stir-fries or grilled meats.
To save time, use pre-cubed chicken breast from the store or prep your veggies while the chicken browns.
If the sauce gets too thick, thin it with a splash of water or extra rice vinegar.
This dish pairs beautifully with California avocado slices on top for a creamy twist.
Leftovers keep well in the fridge for up to 3 days; reheat gently to avoid drying out the chicken.
For a spicier kick, add 1/4 teaspoon red pepper flakes to the sauce.

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