Description
A comforting rice bowl topped with tender teriyaki chicken, fluffy rice, and fresh vegetables, coated in a glossy sweet and savory sauce.
Ingredients
Scale
- 2 cups uncooked white rice
- 1 pound boneless skinless chicken thighs
- 1/2 cup soy sauce
- 1/4 cup honey
- 2 tablespoons brown sugar
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 cups broccoli florets
- 1 cup sliced carrots
- 1 tablespoon sesame seeds
- 1 tablespoon cornstarch
- 1/4 cup water
Instructions
- Cook the white rice according to package instructions and keep warm.
- In a saucepan, whisk together soy sauce, honey, brown sugar, rice vinegar, sesame oil, garlic, and ginger.
- In a small bowl, mix cornstarch with water until smooth, then stir it into the sauce.
- Simmer the sauce over medium heat, stirring until thickened, then remove from heat.
- Heat a large skillet over medium heat and cook the chicken thighs until browned and fully cooked.
- Pour the teriyaki sauce over the chicken and stir to coat evenly.
- Add broccoli and carrots, cooking briefly until just tender.
- Serve the teriyaki chicken and vegetables over warm rice and sprinkle with sesame seeds.
Notes
- Taste the sauce before serving and adjust sweetness if needed.
- Do not overcook the vegetables to keep them vibrant and crisp.
- This recipe works well for meal prep and leftovers.
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 18g
- Sodium: 980mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 110mg
Keywords: rice bowl with teriyaki chicken, teriyaki chicken rice bowl, easy rice bowl recipe, homemade teriyaki chicken