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Easy Teriyaki Chicken and Broccoli Rice Bowls

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A quick and easy teriyaki chicken dinner with broccoli and rice that comes together in under 30 minutes, perfect for busy weeknights. The sweet-savory glaze and crisp broccoli balance tender chicken and sticky rice for a satisfying meal.

Ingredients

Scale
  • 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
  • 1/3 cup low-sodium soy sauce
  • 3 tablespoons honey or brown sugar
  • 1 teaspoon fresh ginger, grated
  • 2 garlic cloves, minced
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1 tablespoon cornstarch mixed with 2 tablespoons water
  • 3 cups fresh broccoli florets
  • 2 cups cooked white or brown rice
  • Green onions, sliced thinly (optional, for garnish)
  • Sesame seeds, toasted (optional, for garnish)
  • 1 tablespoon vegetable oil (for cooking chicken)

Instructions

  1. Rinse 1 cup (200 g) of rice under cold water until the water runs clear. Cook according to package instructions (about 15 minutes for white rice, 40 minutes for brown rice). Keep warm while preparing the rest.
  2. Wash and cut broccoli into small florets. Steam or blanch for 2-3 minutes until bright green and slightly tender but still firm. Drain and set aside.
  3. In a small bowl, combine soy sauce, honey, grated ginger, minced garlic, rice vinegar, and sesame oil. Stir well to dissolve the honey.
  4. Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add chicken pieces and cook for 5-7 minutes, turning occasionally until golden brown and cooked through (internal temperature 165°F). Avoid overcrowding the pan for even cooking.
  5. Pour the teriyaki sauce over the chicken in the pan. Bring to a simmer, then stir the cornstarch slurry again and add it to the skillet. Cook for 2-3 minutes, stirring frequently, until the sauce thickens and coats the chicken nicely.
  6. Toss steamed broccoli into the skillet with the chicken and sauce. Stir gently just to heat through and coat the broccoli without crushing it.
  7. Spoon cooked rice into serving bowls. Top with the teriyaki chicken and broccoli mixture. Garnish with sliced green onions and toasted sesame seeds if desired.

Notes

Keep an eye on sauce thickness; add a splash of water if too thick. Let chicken rest a couple of minutes after cooking to keep it juicy. Shock broccoli in ice water after steaming to preserve color and crunch if time allows. Use chicken thighs for juicier meat; pound breasts for even cooking. For gluten-free, substitute tamari for soy sauce. Leftovers reheat well with a splash of water to loosen sauce.

Nutrition

Keywords: teriyaki chicken, broccoli rice bowl, quick dinner, easy recipe, weeknight meal, healthy dinner, chicken thighs, homemade teriyaki sauce

Find it online: https://breezybake.com/easy-teriyaki-chicken-and-broccoli-rice-bowls-recipe-for-quick-dinners/