Teriyaki Chicken Rice Bowl

Instructions

Step 1. In a small saucepan, combine the soy sauce, honey, brown sugar, rice vinegar, sesame oil, garlic, and ginger. Bring to a gentle simmer over medium heat.

Step 2. Mix the cornstarch and water in a small bowl to create a slurry.

Step 3. Stir the slurry into the sauce and cook for 1–2 minutes until the teriyaki sauce thickens. Remove from heat.

Step 4. Season the chicken breasts with garlic powder, salt, and black pepper.

Step 5. Heat the olive oil in a skillet over medium-high heat.

Step 6. Cook the chicken for 5–7 minutes per side, or until the internal temperature reaches 165°F (74°C).

Step 7. Let the chicken rest for 5 minutes, then slice into strips.

Step 8. Brush or drizzle the teriyaki sauce over the sliced chicken.

Step 9. Place the cooked jasmine rice in the center of each serving bowl or plate.

Step 10. Arrange the sliced avocado, julienned carrots, and tomato slices around the rice.

Step 11. Place the teriyaki chicken beside the vegetables.

Step 12. Drizzle additional teriyaki sauce over the rice and avocado if desired.

Step 13. Garnish with sesame seeds and sliced green onions.

Step 14. Serve immediately and enjoy.

Storage and Reheating Tips

Store the chicken, rice, vegetables, and teriyaki sauce separately in airtight containers in the refrigerator for up to 4 days.

Reheat the chicken and rice in the microwave or a covered skillet until thoroughly warmed.

Store sliced avocado separately and add fresh when serving for the best texture and color.

Keep extra teriyaki sauce refrigerated in a sealed container for up to 1 week.

For meal prep, portion the rice, chicken, and vegetables into containers and assemble just before eating.

Add a drizzle of fresh teriyaki sauce after reheating to maintain the best flavor and moisture.