Chicken Teriyaki Rice Bowls

Ingredients

• 12 oz boneless skinless chicken breast
• 1/4 cup soy sauce
• 2 tbsp brown sugar
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tsp fresh ginger, grated
• 2 cloves garlic, minced
• 1 tbsp cornstarch
• 2 tbsp water
• 2 cups cooked white rice
• 1/2 cup cucumber, thinly sliced
• 1 tbsp sesame seeds(optional)
• 1 tbsp neutral oil (for cooking)

Instructions

1. 1

   Prep (10 minutes): Slice the chicken into thin cutlets or bite-size pieces. Grate the ginger, mince the garlic, and slice the cucumber. In a bowl, whisk soy sauce, brown sugar, rice vinegar, sesame oil, ginger, and garlic.

2. 2

   Cook (15 minutes): Heat a large skillet over medium-high heat with the neutral oil. Cook the chicken 6–8 minutes, turning, until browned and cooked through.

3. 3

   Make the glaze: Stir cornstarch into the water, then pour into the skillet. Add the teriyaki mixture and simmer 2–3 minutes, stirring, until glossy and thickened.

4. 4

   Assemble: Divide warm rice into 2 bowls. Top with glazed chicken, add cucumber, and sprinkle with sesame seeds (if using).