Teriyaki Chicken Rice Bowls
A delightful meal featuring flavorful teriyaki chicken served over fluffy jasmine rice with steamed broccoli, perfect for busy weeknights.
Ingredients
For the Marinade
- 1/4 cup soy sauce Choose low-sodium if preferred.
- 3 tablespoons brown sugar Adjust sweetness according to taste.
- 1 teaspoon minced garlic Fresh minced garlic is recommended.
- 1 teaspoon minced ginger Fresh ginger enhances the flavor.
- 1 pound boneless skinless chicken thighs Can substitute with chicken breasts.
For Cooking
- 2 tablespoons oil Divided for cooking the chicken.
- 4 cups cooked jasmine rice Prepare rice beforehand.
- 2 cups steamed broccoli Steam until vibrant green.
- to taste Green onions Chopped, for garnish.
- to taste Sesame seeds For garnish.
Instructions
Preparation
- In a small bowl, combine the soy sauce, brown sugar, minced garlic, and minced ginger.
- Add the cubed chicken to a resealable bag, pour the marinade over the chicken, seal the bag, and refrigerate for at least 15 minutes.
Cooking
- Heat 1 tablespoon of oil in a large skillet over medium-high heat.
- Add half of the marinated chicken to the skillet and cook for about 4-5 minutes until cooked through. Remove from skillet and set aside.
- Repeat with the remaining chicken.
Assembling
- Divide the cooked jasmine rice among two bowls.
- Top each bowl with the cooked chicken and steamed broccoli.
- Finish by sprinkling sesame seeds and chopped green onions on top of each bowl.
Notes
Customize with additional veggies or adjust the sauce as desired.