Easy Teriyaki Chicken Bowls
Quick, family-friendly teriyaki chicken served over fluffy rice with tender broccoli, coated in a glossy, garlicky-sweet sauce. Ready in about 35 minutes.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 1.5 lb boneless skinless chicken thighs, cut into bite-size pieces
- 1 tbsp canola oil
- 0.5 cup low-sodium soy sauce
- 0.25 cup packed brown sugar
- 0.5 cup water divided
- 1 tbsp rice vinegar
- 3 clove garlic, minced
- 1 tsp fresh ginger, grated
- 1 tsp sesame oil
- 2 tbsp cornstarch
- 4 cup cooked white rice cooked
- 3 cup broccoli florets steamed
- 0.25 cup green onions sliced
- 1 tbsp toasted sesame seeds
Instructions
Preparation Steps
- Cook rice according to package directions if not already prepared. Steam broccoli until crisp-tender and set aside.
- In a bowl, whisk together soy sauce, brown sugar, 0.33 cup of the water, rice vinegar, garlic, ginger, and sesame oil.
- In a small cup, stir cornstarch with the remaining 0.17 cup water to make a smooth slurry.
- Heat canola oil in a large skillet over medium-high heat. Add chicken in an even layer and cook, stirring occasionally, until browned and cooked through, about 6 to 8 minutes.
- Pour the soy mixture into the skillet with the chicken and bring to a simmer for 1 to 2 minutes.
- Stir in the cornstarch slurry and simmer, stirring, until the sauce is glossy and thick enough to coat the chicken, about 1 to 2 minutes more.
- Assemble bowls: add rice to each bowl, top with teriyaki chicken and sauce, then add steamed broccoli. Garnish with green onions and sesame seeds.
Notes
For extra vegetables, add carrots or snap peas. Use chicken breast instead of thighs if preferred. Adjust sweetness or saltiness by reducing brown sugar or using low-sodium soy sauce.