A homemade copycat of Subway's Sweet Onion Chicken Teriyaki served as a bowl instead of a sandwich. Features tender teriyaki-glazed chicken, crisp fresh vegetables, and a signature sweet onion sauce layered over rice or greens. Weeknight-friendly and ready in about 30 minutes.
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Cook your base: Prepare rice according to package directions. Fluff and keep warm. If you prefer greens, wash and dry them so they're ready to go.
Make the sweet onion sauce: In a small saucepan, combine minced onion, vinegar, sugar, water, Dijon, garlic powder, onion powder, pepper, and salt. Bring to a gentle simmer over medium heat for 3–4 minutes, stirring to dissolve the sugar.
Thicken (optional): If you like the sauce a touch syrupy, whisk in the cornstarch slurry and simmer 30–60 seconds until glossy. Remove from heat and let cool slightly. Taste and adjust sweetness or vinegar.
Prep the chicken: Pat the chicken dry and season lightly with a pinch of salt and pepper. Mix soy sauce, water, brown sugar, honey, rice vinegar, sesame oil, garlic, and ginger in a bowl.
Sear the chicken: Heat oil in a large skillet over medium-high. Add the chicken in a single layer and cook 4–6 minutes, stirring once or twice, until lightly browned and nearly cooked through.
Add the teriyaki sauce: Pour the soy mixture into the skillet. Bring to a simmer for 1–2 minutes. Stir in the cornstarch slurry and cook another 1–2 minutes until the sauce thickens and coats the chicken.
Assemble the bowls: Add a scoop of rice or greens to each bowl. Top with teriyaki chicken, then layer cucumbers, tomatoes, peppers, and carrots. Drizzle generously with sweet onion sauce.
Finish and serve: Sprinkle with sesame seeds and green onions. Add extra sauce on the side for dipping or drizzling.
