Ingredients
Sauce Ingredients
- 3 tbsp cornstarch
- 1 cup cold water (divided: ¾ cup and ¼ cup)
- ½ cup brown sugar
- ½ cup soy sauce
- 2 tsp honey
- ½ tsp sesame oil
- ½ tsp ground ginger
- ½ tsp garlic powder
Chicken
- 1 lb chicken breast, cubed
- 1 ½ tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
Bowl Assembly
- 3 cups cooked rice
- 1 cup broccoli florets, steamed
- ½ cup baby cucumber, sliced
- ½ cup shredded carrot
- 2 green onions, sliced
- 1 tbsp sesame seeds
Instructions
- Prepare the Teriyaki Sauce: In a saucepan over medium heat, combine ¾ cup water, brown sugar, soy sauce, honey, sesame oil, ground ginger, and garlic powder. Stir regularly and bring the mixture to a gentle simmer.
- Mix Cornstarch Slurry: In a small bowl, whisk together the cornstarch and the remaining ¼ cup cold water until the mixture is smooth with no lumps.
- Thicken the Sauce: Slowly whisk the cornstarch slurry into the simmering sauce, stirring constantly. Continue to simmer for 2 to 3 minutes until the sauce thickens. Remove from heat and set aside.
- Cook the Chicken: Heat a large skillet over medium-high heat and add olive oil. Season the cubed chicken breast with salt and black pepper. Add the chicken to the skillet and cook for about 3 to 4 minutes per side until the pieces are fully cooked through and lightly browned.
- Combine Chicken and Sauce: Pour the prepared teriyaki sauce over the cooked chicken in the skillet. Toss to coat all pieces evenly and cook for an additional 1 to 2 minutes until the chicken is heated through and glazed with the sauce.
- Assemble the Bowl: Divide the cooked rice into serving bowls as the base. Top each bowl with the teriyaki chicken, steamed broccoli florets, shredded carrots, and sliced baby cucumbers.
- Garnish and Serve: Sprinkle sliced green onions and sesame seeds over the bowl for a fresh and nutty finish. Serve immediately.
Notes
- Use cold water when mixing with cornstarch to prevent clumps and achieve a smooth slurry.
- Chicken breasts can be swapped with thighs if preferred for a juicier texture.
- Steam the broccoli just until tender to maintain a bright color and crunch.
- Adjust sweetness by varying the amount of brown sugar and honey in the sauce to taste.
- For extra flavor, marinate the chicken briefly in soy sauce and ginger before cooking.
- Leftover teriyaki sauce can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Japanese
