Description
A delicious and easy homemade rice bowl featuring tender chicken coated in a sweet and savory teriyaki sauce.
Ingredients
500 g boneless chicken thighs or breasts
2 tablespoons (30 ml) soy sauce
1 tablespoon (15 ml) rice vinegar
1 tablespoon (15 g) honey
1 teaspoon (5 g) grated ginger
2 cloves garlic, minced
60 ml (1/4 cup) soy sauce
2 tablespoons (30 g) brown sugar
1 tablespoon (15 ml) rice vinegar
1 tablespoon (8 g) cornstarch + 2 tablespoons (30 ml) water
120 ml (1/2 cup) water
1 teaspoon (5 g) grated ginger
1 clove garlic, minced
2 cups (400 g) cooked rice
1 cup (150 g) broccoli
1 carrot (100 g), sliced
1 tablespoon (15 ml) oil
1 teaspoon sesame seeds
2 green onions
Instructions
Mix marinade ingredients and coat chicken. Let sit 20 minutes.
Cook chicken in oil over medium heat until fully cooked. Remove and set aside.
Combine sauce ingredients in the same pan and simmer.
Add cornstarch slurry and stir until thickened.
Slice chicken and return to pan, coating in sauce.
Serve over rice with vegetables and garnish.
Notes
Use chicken thighs for juicier results
Adjust sweetness by modifying sugar or honey
Add chili flakes for a spicy variation
- Prep Time: 20 minutes
- Cook Time: 20 minutes