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Teriyaki Chicken Rice Bowls

Big, bold flavor without the fuss—this is the kind of dinner that makes everyone at the table happy. Simple pantry staples come together fast, making it perfect for a cozy, stress-free meal.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1 1/2 lbs chicken thighs cubed
  • 1/4 cup soy sauce
  • 2 tbsp honey
  • 1 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 2 cloves garlic minced
  • 1 tsp cornstarch
  • 2 tbsp water
  • cooked rice for serving
  • sesame seeds for serving
  • green onions for serving

Method
 

  1. Mix soy sauce, honey, rice vinegar, sesame oil, and minced garlic to make the sauce.
  2. Sear cubed chicken thighs in hot oil until cooked through.
  3. Pour the sauce over the chicken and let it simmer briefly.
  4. Stir in the cornstarch mixed with water and cook until the sauce thickens.
  5. Serve the chicken over cooked rice and top with sesame seeds and green onions.

Notes

Store leftovers in the fridge for up to 3–4 days or freeze the chicken for up to 3 months. Serve over warm rice with a sprinkle of sesame seeds and green onions for a simple, satisfying meal.