Teriyaki Chicken Rice Bowl with Broccoli
Teriyaki Chicken Rice Bowl with Broccoli
Ingredients
For the Teriyaki Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/2 cup soy sauce, low sodium
- 1/4 cup mirin
- 1/4 cup sake, or dry sherry
- 2 tablespoons granulated sugar
- 1 tablespoon fresh ginger, grated
- 1 teaspoon garlic, minced
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 tablespoon vegetable oil
For the Rice and Broccoli
- 1 1/2 cups white rice, uncooked
- 3 cups water
- 4 cups broccoli florets
- 1 teaspoon sesame oil
For Garnish (Optional)
- 1 tablespoon sesame seeds, toasted
- 2 green onions, thinly sliced
Instructions
- 1
Prepare the teriyaki sauce: In a medium bowl, whisk together the soy sauce, mirin, sake, granulated sugar, grated ginger, and minced garlic. Set aside.
⏱️ 5 min
- 2
Cook the rice: Rinse the white rice thoroughly. In a medium saucepan, combine the rinsed rice and 3 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until all water is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
⏱️ 25 min
- 3
Cook the broccoli: While the rice is cooking, steam the broccoli florets until tender-crisp, about 5-7 minutes. You can do this in a steamer basket over boiling water or in the microwave with a splash of water.
⏱️ 7 min
- 4
Cook the chicken: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook, stirring occasionally, until browned on all sides and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
⏱️ 7 min
- 5
Thicken the sauce: Pour the prepared teriyaki sauce into the same skillet. Bring to a simmer. In a small bowl, whisk together the cornstarch and 2 tablespoons of water to create a slurry. Slowly whisk the cornstarch slurry into the simmering sauce. Cook, stirring constantly, until the sauce thickens, about 1-2 minutes.
⏱️ 3 min
- 6
Combine chicken and sauce: Return the cooked chicken to the skillet with the thickened teriyaki sauce. Toss to coat the chicken evenly. Cook for another 1-2 minutes to heat through.
⏱️ 2 min
- 7
Assemble the bowls: Divide the cooked rice among 4 serving bowls. Top each with a portion of the teriyaki chicken and steamed broccoli. Drizzle the broccoli with 1 teaspoon of sesame oil, divided among the bowls.
⏱️ 3 min
- 8
Garnish and serve: Garnish with toasted sesame seeds and sliced green onions, if desired. Serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Teriyaki Chicken Rice Bowl with Broccoli
For the Teriyaki Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/2 cup soy sauce, low sodium
- 1/4 cup mirin
- 1/4 cup sake, or dry sherry
- 2 tablespoons granulated sugar
- 1 tablespoon fresh ginger, grated
- 1 teaspoon garlic, minced
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 tablespoon vegetable oil
For the Rice and Broccoli
- 1 1/2 cups white rice, uncooked
- 3 cups water
- 4 cups broccoli florets
- 1 teaspoon sesame oil
For Garnish (Optional)
- 1 tablespoon sesame seeds, toasted
- 2 green onions, thinly sliced
Instructions
- 1
Prepare the teriyaki sauce: In a medium bowl, whisk together the soy sauce, mirin, sake, granulated sugar, grated ginger, and minced garlic. Set aside.
⏱️ 5 min - 2
Cook the rice: Rinse the white rice thoroughly. In a medium saucepan, combine the rinsed rice and 3 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until all water is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
⏱️ 25 min - 3
Cook the broccoli: While the rice is cooking, steam the broccoli florets until tender-crisp, about 5-7 minutes. You can do this in a steamer basket over boiling water or in the microwave with a splash of water.
⏱️ 7 min - 4
Cook the chicken: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook, stirring occasionally, until browned on all sides and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
⏱️ 7 min - 5
Thicken the sauce: Pour the prepared teriyaki sauce into the same skillet. Bring to a simmer. In a small bowl, whisk together the cornstarch and 2 tablespoons of water to create a slurry. Slowly whisk the cornstarch slurry into the simmering sauce. Cook, stirring constantly, until the sauce thickens, about 1-2 minutes.
⏱️ 3 min - 6
Combine chicken and sauce: Return the cooked chicken to the skillet with the thickened teriyaki sauce. Toss to coat the chicken evenly. Cook for another 1-2 minutes to heat through.
⏱️ 2 min - 7
Assemble the bowls: Divide the cooked rice among 4 serving bowls. Top each with a portion of the teriyaki chicken and steamed broccoli. Drizzle the broccoli with 1 teaspoon of sesame oil, divided among the bowls.
⏱️ 3 min - 8
Garnish and serve: Garnish with toasted sesame seeds and sliced green onions, if desired. Serve immediately.
⏱️ 1 min