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Teriyaki Chicken Bowl

Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.5 lbs boneless skinless chicken thighs cut into bite-sized pieces
  • 1/3 cup low-sodium soy sauce
  • 1/4 cup honey
  • 2 tbsp rice vinegar
  • 2 cloves garlic minced
  • 1 tsp fresh ginger grated
  • 1 tbsp cornstarch
  • 2 tbsp vegetable oil
  • 3 cups cooked white rice
  • 2 cups broccoli florets
  • 1 tbsp sesame seeds
  • 2 green onions sliced

Method
 

  1. In a small bowl, whisk together soy sauce, honey, rice vinegar, garlic, ginger, and cornstarch until smooth and set aside.
  2. Heat vegetable oil in a large skillet over medium-high heat and add the chicken pieces, cooking for 6-8 minutes until golden brown and cooked through.
  3. Add broccoli florets to the skillet and cook for 3-4 minutes until crisp-tender.
  4. Pour the teriyaki sauce over the chicken and broccoli, stirring constantly for 2-3 minutes until the sauce thickens and coats everything.
  5. Divide rice among four bowls, top with teriyaki chicken and broccoli, and garnish with sesame seeds and green onions before serving.