Teriyaki Chicken Rice Bowl

Ingredients

• 12 oz boneless skinless chicken breast
• 1/4 cup soy sauce
• 2 tbsp brown sugar
• 1 tbsp mirin (or rice vinegar)
• 1 tsp sesame oil
• 2 cloves garlic
• 1 tsp fresh ginger
• 1 tbsp cornstarch
• 2 tbsp water
• 2 cups cooked white rice
• 1/2 cup cucumber
• 2 tbsp green onions(optional)

Instructions

1. 1

   Prep (10 minutes): Slice chicken into thin bite-size pieces. Mince garlic and grate ginger. Dice cucumber and thinly slice green onions (if using).

2. 2

   Cook (15 minutes): In a bowl, whisk soy sauce, brown sugar, mirin, sesame oil, and 2 tbsp water. Toss chicken with half of the sauce mixture.

3. 3

   Heat a large pan over medium-high heat. Stir-fry chicken until cooked through and lightly browned, 6–8 minutes.

4. 4

   In the pan, stir in cornstarch slurry (mix remaining sauce with cornstarch). Cook, stirring, until the sauce thickens and coats the chicken, 2–3 minutes.

5. 5

   Assemble: Reheat rice if needed. Divide rice into bowls, top with teriyaki chicken, and garnish with cucumber and green onions.