Instructions
Step 1 In a bowl, combine soy sauce, brown sugar, honey, rice vinegar, oyster sauce, garlic, and ginger.
Step 2 Heat vegetable oil in a skillet over medium-high heat and cook the sliced chicken until browned and cooked through, about 5–7 minutes.
Step 3 Pour the sauce into the skillet with the chicken and stir well.
Step 4 Add the cornstarch slurry and cook until the sauce thickens and coats the chicken evenly.
Step 5 Warm the cooked rice if needed and place it into serving bowls or containers.
Step 6 Add the teriyaki chicken over the rice.
Step 7 Top with shredded cabbage and serve with sweet chili sauce on the side.
Storage and Reheating Tips
Store in airtight containers in the refrigerator for up to 3 days.
Reheat chicken and rice in the microwave or stovetop until heated through.
Keep cabbage separate if possible to maintain its crunch.
Add fresh sauce after reheating for the best flavor.
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