Teriyaki Chicken & Pineapple Bowl with Sticky Rice
Ingredients:
1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
1/2 cup teriyaki sauce (store-bought or homemade – see notes)
1 tablespoon cornstarch
1 tablespoon vegetable oil
1 cup cooked sticky rice
1 cup fresh pineapple, cut into chunks
1/2 cup shredded red cabbage
1/2 cup shredded carrots
1/4 cup chopped green onions
1/4 cup toasted sesame seeds
Optional: Sesame oil for drizzling
Instructions:
1. In a medium bowl, whisk together the teriyaki sauce and cornstarch until smooth. Add the chicken cubes and toss to coat evenly. Let it marinate for at least 15 minutes, or up to 30 minutes for maximum flavor.
2. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and cook, stirring occasionally, until the chicken is cooked through and nicely browned, about 6-8 minutes.
3. While the chicken is cooking, prepare the other bowl ingredients. If using, lightly toast the sesame seeds in a dry pan over medium heat until fragrant. Set aside.
4. Once the chicken is cooked, divide the cooked sticky rice among bowls. Top with the cooked chicken, pineapple chunks, red cabbage, carrots, and green onions.
5. Sprinkle generously with toasted sesame seeds.
6. If desired, drizzle a small amount of sesame oil over the top for extra flavor and richness.
7. Serve immediately and enjoy your delicious and satisfying Teriyaki Chicken & Pineapple Bowl with Sticky Rice!
Notes:
For homemade teriyaki sauce: Combine 1/4 cup soy sauce, 2 tablespoons mirin (sweet rice wine), 2 tablespoons sake (optional), 1 tablespoon brown sugar, and 1 tablespoon honey in a small saucepan. Bring to a simmer over medium heat, stirring until the sugar dissolves. Simmer for 5 minutes, or until slightly thickened. Let cool before using. You can adjust the sweetness and saltiness to your preference.