1-Getting started with this teriyaki chicken rice bowl is simple and fun. First, heat 1 tablespoon olive oil in a large skillet over medium-high heat to get things going. Then, add the cubed chicken and cook it until it’s browned and no longer pink inside, which takes about 5-7 minutes.

2-While the chicken cooks, mix up the sauce by whisking together 1/2 cup low sodium soy sauce, 1/2 cup water, 2 tablespoons honey, 3 tablespoons packed light brown sugar, 2 tablespoons rice vinegar, 1/2 teaspoon sesame oil if you’re using it, 1 teaspoon ground ginger, 2 teaspoons minced garlic, and 3 teaspoons cornstarch in a bowl. This step ensures a smooth, flavorful glaze.

3-Once the chicken is ready, pour the sauce into the skillet and stir while it cooks until the sauce thickens, about 2-3 minutes. Serve it right away over rice, with steamed vegetables like carrots and broccoli on the side. Finish with sesame seeds and chopped green onions for a nice touch, and feel free to make extra sauce for drizzling.