Teriyaki Chicken Rice Bowls
Sticky teriyaki chicken over fluffy rice with steamed broccoli. A complete dinner in one bowl that is better than takeout and ready in 25 minutes.
Ingredients
- 1 lb boneless chicken thighs, cubed
- ¼ cup soy sauce
- 2 tbsp honey
- 1 tbsp rice vinegar
- 1 garlic clove, minced
- 1 tsp grated ginger
- 1 tbsp cornstarch + 2 tbsp water
- 2 cups cooked rice
- 2 cups broccoli florets, steamed
- 1 tbsp sesame oil
- Sesame seeds and green onions for garnish
Instructions
- In a small bowl, mix soy sauce, honey, rice vinegar, garlic, and ginger for the sauce.
- Heat sesame oil in a large skillet over high heat. Add chicken and cook for 5-6 minutes until browned and cooked through.
- Pour the sauce over the chicken. Add the cornstarch slurry and stir. Simmer for 2-3 minutes until the sauce thickens and glazes the chicken.
- Serve over steamed rice with broccoli. Garnish with sesame seeds and green onions.