Teriyaki Chicken Rice Bowl
Teriyaki Chicken Rice Bowl is a quick Japanese rice dish: about 25 minutes from start to finish, for 4 servings. The main ingredients are chicken thighs, jasmine rice and soy sauce. With 34 g of protein per serving (about 490 calories), it is a filling option.
- Total time
- 25 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 490 kcal
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Ingredients
For 4 servings
- 700 gchicken thighs
- 320 gjasmine rice
- 4 tbspsoy sauce
- 2 tbsphoney
- 1 tbsprice vinegar
- 1 tbspginger
- 1 tbspsesame seeds
- 300 gbroccoli
- 1 tbspvegetable oil
Instructions
- Cook jasmine rice according to package directions.
- Whisk together soy sauce, honey, rice vinegar, and freshly grated ginger to make the teriyaki sauce.
- Cut the chicken thighs into bite-sized pieces. Heat vegetable oil in a skillet over medium-high heat and cook the chicken for 5-6 minutes until golden.
- Cut broccoli into small florets and steam or microwave for 3-4 minutes until tender-crisp.
- Pour the teriyaki sauce over the chicken and cook for 2 minutes until the sauce thickens and coats the chicken.
- Serve chicken and broccoli over rice. Sprinkle with sesame seeds.
Cook’s notes
Chicken thighs stay juicy here, but breast works if you take it off the heat as soon as it is cooked through. Let the sauce bubble for the full 2 minutes so the honey reduces and clings to the chicken. Leftovers keep for 3 days; reheat the chicken with a splash of water to loosen the glaze.
Nutrition per serving
- Calories
- 490 kcal
- Protein
- 34 g
- Fat
- 10 g
- Carbs
- 65 g
Approximate values for one serving.
About this recipe
- Cuisine: Japanese
- Dish type: Rice
- In cookbook: Easy Weeknight Dinners
