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Teriyaki Chicken Rice Bowl

A satisfying bowl of Teriyaki Chicken served over fluffy rice, glazed in a sweet-savory sauce, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Japanese
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Rice
  • 2 cups white rice or brown rice for a healthier option
For the Chicken
  • 1 pound boneless, skinless chicken thighs or breast
  • 1/4 cup soy sauce ensure it's halal-certified
  • 1/4 cup honey or maple syrup
  • 2 tbsp rice vinegar
  • 1 clove garlic, minced
  • 1 tsp fresh ginger, grated
  • 2 tbsp sesame oil
For Garnish
  • Green onions, chopped for garnish
  • Sesame seeds for garnish

Method
 

Preparation
  1. Start by cooking your white or brown rice according to package instructions, which usually takes about 15–20 minutes. Once cooked, fluff it with a fork and set aside.
  2. In a small bowl, whisk together the soy sauce, honey, rice vinegar, garlic, and ginger to make the teriyaki sauce.
  3. Heat the sesame oil in a large skillet over medium-high heat. Add the chicken and cook for about 6-7 minutes on each side, or until fully cooked and no longer pink.
  4. Reduce the heat to medium and pour the teriyaki sauce over the cooked chicken. Let it simmer for 2-3 minutes, allowing the sauce to thicken slightly.
  5. Remove the chicken from the skillet, slice it into strips, and serve over a generous scoop of rice, drenching it with sauce from the pan.
  6. Garnish with chopped green onions and sesame seeds.

Notes

This dish is customizable with toppings like crisp scallions, sesame seeds, or seaweed. For a thicker sauce, cornstarch can be added.