Ingredients:

  • 1.5 lbs chicken breast, sliced into 1-inch bite-sized pieces
  • 1 tbsp grapeseed or avocado oil
  • 1/4 cup low-sodium tamari or soy sauce
  • 2 tbsp honey or maple syrup
  • 1 tbsp fresh ginger, grated
  • 2 cloves garlic, minced
  • 1 tbsp rice vinegar
  • 3 cups cooked sushi rice or quinoa
  • 1 tsp furikake or toasted sesame seeds
  • 1 large English cucumber, sliced
  • 4 radishes, thinly shaved
  • 1 large avocado, pitted and sliced
  • 1 cup edamame, shelled and steamed
  • 1/2 cup pickled ginger or shredded carrots

Instructions:

  1. In a small bowl, whisk together the soy sauce, honey, rice vinegar, grated ginger, and minced garlic until the honey is fully incorporated.
  2. Heat the grapeseed or avocado oil in a large non-stick skillet or wok over medium-high heat until shimmering.
  3. Add the chicken pieces in a single layer. Sear without crowding the pan to achieve a mahogany-colored crust.
  4. Pour the teriyaki sauce mixture over the chicken. Cook for an additional 2-3 minutes, stirring constantly until the glaze reduces and clings to the protein.
  5. Prepare 4 bowls and distribute 3/4 cup of cooked sushi rice into each.
  6. Top each rice base with the glazed teriyaki chicken, sliced cucumber, shaved radishes, avocado slices, and steamed edamame.
  7. Garnish with pickled ginger or shredded carrots and a sprinkle of furikake or sesame seeds before serving.