Teriyaki Chicken Bowls

Ingredients

• 🍗500 g Chicken thighs (boneless)
• 🍚200 g Jasmine rice
• 🥦300 g Broccoli
• 🥢3 tbsp Soy sauce
• 🍯2 tbsp Honey
• 🍷1 tbsp Rice vinegar
• 🧄2 cloves Garlic
• 🫚1 tsp Ginger (grated)
• 🌽1 tsp Cornstarch
• 🫗1 tsp Sesame oil
• ⚪1 tbsp Sesame seeds

11 ingredients · quantities scale with servings

Timers appear when a step includes a duration.

1. 1

   ~4 min

   Cook rice per package directions. Steam broccoli until tender-crisp (4 minutes).

2. 2

   Whisk soy sauce, honey, rice vinegar, minced garlic, ginger, and cornstarch for the sauce.

3. 3

   ~5 min

   Heat sesame oil in a skillet over medium-high. Cook chicken thighs 5–6 minutes per side until done.

4. 4

   ~1 min

   Pour sauce into the pan; simmer 1–2 minutes until thickened.

5. 5

   Slice chicken; toss in glaze.

6. 6

   Divide rice, broccoli, and chicken among bowls. Sprinkle sesame seeds. Refrigerate up to 4 days.