What ingredients do I need for a sticky teriyaki chicken rice bowl?

You’ll need chicken breast, rice, soy sauce, honey, rice vinegar, garlic, ginger, and a few garnishes like sesame seeds and green onions.

How do I make sticky teriyaki chicken from scratch?

To make it from scratch, cook diced chicken in oil, then add a sauce made from soy sauce, honey, garlic, and ginger, and thicken it with cornstarch.

Can I use brown rice instead of white rice in a teriyaki chicken bowl?

Yes, brown rice works perfectly! Just remember that it takes longer to cook than white rice, so adjust your cooking time accordingly.

What vegetables pair well with sticky teriyaki chicken?

Vegetables like bell peppers, broccoli, and snap peas are great choices. They add color and crunch to your bowl!

How do I store leftover sticky teriyaki chicken rice bowl?

Store leftovers in airtight containers in the fridge, keeping the chicken and rice separate to prevent sogginess.

Is sticky teriyaki chicken gluten-free?

If you use gluten-free soy sauce or tamari, then yes! Just make sure all ingredients are gluten-free.

How long does it take to cook sticky teriyaki chicken?

Cooking sticky teriyaki chicken typically takes about 15-20 minutes, making it a quick meal option.

What are some variations of a teriyaki chicken rice bowl?

You can switch up the protein with tofu, beef, or shrimp, or add different vegetables like carrots or green beans for variety.

Sticky Teriyaki Chicken Rice Bowl Recipe

Name: Sticky Teriyaki Chicken Rice Bowl
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 pound chicken breast (diced); 1 cup rice (white or brown); 1 tablespoon vegetable oil; 1/4 cup soy sauce (or tamari for gluten-free); 1/4 cup honey (or maple syrup); 2 tablespoons rice vinegar; 2 cloves garlic (minced); 1 teaspoon ginger (grated); 1 tablespoon cornstarch (mixed with 2 tablespoons water); Sesame seeds (for garnish); Chopped green onions (for garnish)

Ingredients

Scale

1 pound chicken breast (diced)
1 cup rice (white or brown)
1 tablespoon vegetable oil
1/4 cup soy sauce (or tamari for gluten-free)
1/4 cup honey (or maple syrup)
2 tablespoons rice vinegar
2 cloves garlic (minced)
1 teaspoon ginger (grated)
1 tablespoon cornstarch (mixed with 2 tablespoons water)
Sesame seeds (for garnish)
Chopped green onions (for garnish)

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Instructions

Start by cooking the rice according to package instructions. If you’re using brown rice, it will take a bit longer, so plan accordingly.
While the rice is cooking, heat the vegetable oil in a large skillet over medium-high heat.
Add the diced chicken to the skillet. Cook until browned and cooked through, about 5-7 minutes.
In a separate bowl, whisk together soy sauce, honey, rice vinegar, garlic, and ginger.
Pour the sauce over the cooked chicken, stirring to coat evenly.
Bring the mixture to a simmer and let it cook for another 3-4 minutes. This allows the flavors to meld.
Stir in the cornstarch mixture to thicken the sauce. Cook for an additional minute until the sauce becomes sticky and glossy.
Serve the sticky chicken over rice and garnish with sesame seeds and chopped green onions. Enjoy!

Prep Time: 10
Cook Time: 20