Simple Teriyaki Chicken Rice Bowl
A delightful fusion of tender chicken, savory teriyaki sauce, and fluffy rice that satisfies both hunger and taste.
Equipment
- Skillet
- Rice Cooker
- Cutting Board
- Knife
Ingredients
Main Ingredients
- 1 pound Boneless, Skinless Chicken Breast Cut into bite-sized pieces.
- 1 cup Teriyaki Sauce Quality store-bought or homemade.
- 2 cups Uncooked Jasmine or Basmati Rice Serves as the base for the bowl.
- 2 tablespoons Vegetable Oil For cooking the chicken.
- 2 cloves Garlic Minced for added flavor.
- 2-3 pieces Green Onions Chopped for garnish.
- to taste Sesame Seeds Optional, for garnish.
Instructions
- Rinse the uncooked rice under cold water until the water runs clear. Cook the rice according to package instructions.
- Cut the chicken breast into bite-sized pieces and season lightly with salt and pepper.
- Heat vegetable oil in a large skillet over medium-high heat. Add chicken pieces in a single layer and sear for 4-5 minutes.
- Flip the chicken and cook for another 4-5 minutes until cooked through.
- Add minced garlic to the skillet and cook for 1-2 minutes until fragrant.
- Pour in teriyaki sauce and simmer for 3-4 minutes until thickened.
- Fluff the cooked rice with a fork and divide among serving bowls.
- Spoon the teriyaki chicken mixture over the rice and garnish with green onions and sesame seeds.
Notes
For variations, consider adding vegetables, using brown rice, or substituting chicken with tofu or shrimp.