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

1. In a small bowl, mix soy sauce, honey, rice vinegar, garlic, and ginger for the sauce.
2. Heat sesame oil in a large skillet over high heat. Add chicken and cook for 5-6 minutes until browned and cooked through.
3. 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.
4. Serve over steamed rice with broccoli. Garnish with sesame seeds and green onions.

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Teriyaki Chicken Rice Bowls

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4

Notes

Notes

Refrigerate for up to 4 days.