Description
Whip up these easy teriyaki chicken rice bowls for a quick and satisfying weeknight meal, bringing your favorite takeout flavors home with minimal effort.
Ingredients
1.5 lbs boneless skinless chicken thighs, cut into bite-sized pieces
1/2 cup low-sodium soy sauce
1/4 cup water
3 tbsp brown sugar
2 tbsp honey
1 tbsp rice vinegar
1 tsp sesame oil
2 cloves garlic, minced
1 tsp grated fresh ginger
1 tbsp cornstarch mixed with 2 tbsp cold water
3 cups cooked jasmine rice
2 cups steamed broccoli florets
1 tbsp sesame seeds and 2 green onions, sliced for garnish
Instructions
Combine soy sauce, water, brown sugar, honey, rice vinegar, sesame oil, garlic, and ginger in a bowl.
Brown chicken pieces in a skillet with a little oil.
Pour the sauce mixture over the chicken and let it simmer.
Thicken the sauce with a cornstarch slurry until it’s glossy.
Serve over jasmine rice with broccoli, then sprinkle with sesame seeds and green onions.
Notes
Don’t overcrowd the pan when browning chicken to achieve a good sear.
Adjust sauce thickness by adding more cornstarch slurry if needed.
Fresh grated ginger is key for vibrant flavor.
Cutting chicken into uniform, bite-sized pieces ensures even cooking and easy eating.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: Asian-inspired