This Teriyaki Chicken bowl is done in 15 minutes! An easy dinner recipe with cooked teriyaki chicken in a sweet and savory sauce. Serve over white rice or brown rice.. A new recipe for those busy weeknights.
1 ½lbsboneless skinless chicken thighs (or breasts), whole or cut into 1-inch cubes, (see note)
1/4cuplow-sodium soy sauce
1/4cupbrown sugar, (honey can be substituted)
1/4cupwater
1tablespoonrice vinegar, (apple cider vinegar can be substituted)
1clovegarlic, minced
1/2teaspoonsesame oil, (optional but gives it great flavor)
1/4teaspoonkosher salt
1/4teaspoonground pepper
1/4teaspoonground ginger
1tablespoonolive oil
sliced green onions for serving
cooked rice for serving
Instructions
Trim the chicken thighs of any visible fat. Keep whole but pounded thin or cut into 1-inch cubes. See note.
In a medium bowl, add the soy sauce, sugar, water, vinegar, garlic, sesame oil, salt, pepper, and ginger in a bowl. Whisk together. Transfer half of the mixture to a separate bowl for the sauce.
Add the chicken to the remaining mixture and turn to coat. Marinade in the fridge for 15 minutes or up to 24 hours.
In a large skillet, add the oil and heat over medium heat. Remove the chicken from the marinade, wiping off as much marinade as you can. Cook for 4-6 minutes per side over medium heat or until chicken has reached 165 degrees F and is no longer pink. If the marinade in the pan starts to get dark, add a little water to deglaze the pan so it does not burn, repeating if necessary.
Add the reserved marinade to the pan and cook with the chicken for about 30 second to one minute until mixture thickens. Making sure not to heat to high or it will burn. It will get bubbly but should not cook until super thick.
Add salt and pepper to taste. Slice chicken if left whole on a cutting board. Serve over rice and garnish with green onions. Store leftovers in an airtight container.
Notes
There are also two ways you can cook this. You can cut into cubes before cooking or cook the chicken in whole pieces and slice up into strips after cooking. If you have really thick chicken it's easier to cut into cubes before cooking. You can also pound them thin to even out the cooking time. The sliced whole chicken pieces are pretty for presentation but cubes are easier to cook evenly.