Teriyaki Chicken Cabbage Rice Bowl

Instructions

Step 1 In a bowl, whisk together soy sauce, honey, brown sugar, rice vinegar, garlic, and ginger to create the teriyaki sauce.

Step 2 Heat 1 tablespoon of oil in a pan over medium-high heat. Add the chicken, season lightly with salt and pepper, and cook until browned and fully cooked.

Step 3 Pour the teriyaki sauce into the pan and stir to coat the chicken evenly.

Step 4 Mix cornstarch with water, then add to the pan. Stir until the sauce thickens and becomes glossy.

Step 5 Remove the chicken from the pan and set aside.

Step 6 In the same pan, add remaining oil and sauté onion and cabbage until tender and slightly caramelized.

Step 7 Return the chicken to the pan and toss with the cabbage mixture.

Step 8 Drizzle sesame oil and mix well.

Step 9 Serve the teriyaki chicken and cabbage over warm white rice and garnish with green onions.

Storage and Reheating Tips

Store leftovers in airtight containers in the refrigerator for up to 4 days.

Reheat in a skillet over medium heat with a splash of water to loosen the sauce.

Microwave in short intervals, stirring between each for even heating.

For best texture, store rice and chicken separately when possible.