Description
A quick and easy high protein teriyaki chicken rice bowl perfect for busy weeknights, featuring juicy chicken thighs, homemade teriyaki sauce, fresh veggies, and fluffy rice.
Ingredients
- 1.5 pounds (680g) boneless, skinless chicken thighs
- 2 tablespoons (30ml) olive oil
- 4 cloves garlic, minced (about 1 tablespoon)
- 1 tablespoon (6g) fresh ginger, grated (optional)
- 1/2 cup (120ml) low-sodium soy sauce
- 3 tablespoons (60ml) honey
- 2 tablespoons (30ml) rice vinegar
- 1/2 cup (120ml) water
- 1 tablespoon (8g) cornstarch
- 4 cups (600g) cooked white or brown rice
- 2 cups (150g) steamed broccoli florets
- 2 green onions, thinly sliced
- 1 tablespoon sesame seeds, toasted
- Optional add-ins: sliced avocado, shredded carrots, fried egg
Instructions
- Slice chicken thighs into bite-sized pieces. Mince garlic and grate fresh ginger if using. Whisk together soy sauce, honey, rice vinegar, water, and cornstarch slurry in a bowl. Set aside.
- Cook rice according to package directions or use leftover rice.
- Heat olive oil in a large skillet over medium-high heat. Add chicken pieces in a single layer without crowding. Cook 3-4 minutes without stirring to sear, then flip and cook another 3 minutes until golden and cooked through. Remove chicken and set aside.
- Lower heat to medium. Add a little more oil if needed, then sauté garlic and ginger for about 30 seconds until fragrant. Pour in teriyaki sauce mixture and stir constantly as it thickens, about 2-3 minutes. Add water if sauce is too thick.
- Steam broccoli until bright green and tender, about 3-4 minutes.
- Return chicken to skillet and toss to coat in sauce. Simmer for 1 minute to absorb flavors.
- Divide cooked rice into bowls. Top with teriyaki chicken and steamed broccoli. Garnish with sliced green onions and toasted sesame seeds. Add optional avocado slices or fried egg if desired.
Notes
[‘Use chicken thighs for juicier meat; breasts can be used but cook carefully to avoid drying out.’, ‘Mix cornstarch with cold water before adding to sauce to prevent lumps.’, ‘Use low-sodium soy sauce to control saltiness.’, ‘Toast sesame seeds in a dry skillet for extra flavor.’, ‘Leftover or day-old rice works best to avoid mushiness.’, ‘Make extra sauce for drizzling on leftovers.’, ‘For gluten-free, substitute soy sauce with tamari or gluten-free alternative.’, ‘Add sriracha or chili flakes for a spicy kick.’, ‘Do not freeze the dish as sauce may separate and rice texture suffers; refrigerate leftovers up to 4 days.’]
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl (approximatel
- Calories: 480
- Fat: 12
- Carbohydrates: 45
- Fiber: 4
- Protein: 42
Keywords: teriyaki chicken, high protein, rice bowl, easy dinner, weeknight meal, healthy, homemade sauce