Go Back
Teriyaki chicken bowl
Stroller Envy

Teriyaki Chicken Bowls with Steamed Rice

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1 1/2 lb boneless skinless chicken thighs cut into 1-inch pieces
  • 1 tablespoon neutral oil
  • 1 cup dry long-grain white rice
  • 2 cups water for rice, or package amount
  • 3 cups broccoli florets
  • 1/4 cup low-sodium soy sauce
  • 2 tablespoons honey
  • 1 tablespoon rice vinegar
  • 1 teaspoon grated ginger
  • 2 garlic cloves minced
  • 1/4 cup water for sauce
  • 2 teaspoons cornstarch
  • 1 teaspoon sesame seeds

Method
 

  1. Cook rice with listed water according to package directions. Steam broccoli 4–5 minutes until tender.
  2. Heat oil in a large skillet over medium-high heat. Cook chicken in two batches, 6–8 minutes per batch, turning, until browned and 165°F inside. Transfer to a clean plate.
  3. Whisk soy sauce, honey, vinegar, ginger, garlic, sauce water and cornstarch. Pour into skillet; simmer, stirring, 1–2 minutes until glossy. Return chicken; toss to coat.
  4. Divide rice, chicken and broccoli among 4 bowls; sprinkle with sesame seeds.

Notes

Equipment: large skillet, saucepan, steamer, instant-read thermometer.
Serving size: one of 4 equal portions.
Refrigerate leftovers in shallow covered containers within 2 hours and use within 3–4 days. Reheat hot dishes to 165°F.