Teriyaki Chicken Rice Bowl with Steamed Broccoli
This homemade teriyaki chicken bowl features tender, pan-seared chicken thighs glazed in a savory-sweet ginger sauce, served over fluffy rice with vibrant steamed broccoli. It's a faster, healthier, and more flavorful alternative to takeout that's perfect for busy weeknights.
Ingredients
Ingredients
- 1.5 lb boneless skinless chicken thighs cut into 1-inch bite-sized pieces
- 2 cups jasmine rice rinsed and cooked according to package directions
- 3 cups broccoli florets fresh or frozen
- 0.5 cup soy sauce low sodium preferred
- 0.25 cup honey or brown sugar
- 1 tbsp fresh ginger peeled and finely grated
- 2 cloves garlic minced
- 1 tbsp cornstarch mixed with 1 tbsp cold water to make a slurry
- 1 tbsp sesame oil for sautéing
- 1 tsp sesame seeds for garnish
- 2 stalks green onions thinly sliced
Notes
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Make-ahead: The teriyaki sauce can be prepared up to a week in advance. Substitution: For a gluten-free version, use tamari or coconut aminos in place of soy sauce.