This Teriyaki Chicken is my skillet version of the Slow Cooker Teriyaki Chicken recipe I shared a few months ago. Sometimes I don’t want to or forget to set my slow cooker so the quick skillet option is great to have. This dish is as easy in prep as it’s slow cooker version and most likely you have all of the ingredients on hand. This recipe is perfect for meal prep as it stays perfect refrigerated for up to 4 days.
Quick Teriyaki Chicken Rice Bowls Recipe
1 lb boneless skinless chicken breast, cut into bite size pieces
salt and pepper
for the sauce:
1/4 cup packed light brown sugar
1/4 cup low-sodium soy sauce
2 Tablespoons rice or apple cider vinegar
1/2 teaspoon ground ginger
2 cloves garlic minced
1 Tablespoon cornstarch
Cook rice according to instructions on packaging.
Season chicken pieces with salt and pepper and place in large non stick skillet.
Cook until done, stirring often.
In a small bowl or a measuring cup, combine brown sugar, soy sauce, ginger, garlic, vinegar and cornstarch. Whisk together until there are no cornstarch lumps. Add sauce to chicken and cook stirring constantly, until it thickens into shiny glaze.
Remove from heat and serve immediately with rice and steamed broccoli.